I usually can’t be bothered to make a marinade that requires cooking, but I found this in an old cookbook, Great Grilling, and decided to try it.
I made a few substitutions, using what I had on hand. If you don’t have mirin, use dry … Continue reading.....
Today was the perfect summer day: warm but not hot with crystal clear blue skies.
If it wasn’t for walking the dogs before sunrise I would think it was July.
However, the sun not coming above the horizon until after 7:30 is a sure sign … Continue reading.....
Pork tenderloins are great for stuffing. They’re easy to slice open and cook in 30 minutes or less.
They don’t take a lot of stuffing, just enough to add flavor..
I stuffed this with mushrooms.
They kind of oozed out the top, which was fine … Continue reading.....
Part of the challenge of summer cooking (grilling) is not making the same thing week after week.
By August my creativity starts to lag.
Fortunately, as long as he can put meat and potatoes on the grill mon mari is happy.
All I need do … Continue reading.....
I’ve mentioned a few hundred times that I don’t buy pork chops.
The French like them thin; we prefer thick.
Instead I buy a whole pork loin and slice ‘boneless chops’ myself.
Because this is France the loin is tied tightly when I buy it. … Continue reading.....
What is going on in the world lately?
First, a bunch of English people vote to leave the European Union on Thursday, then on Friday they try to figure out what they’d actually done.
Second, the mice are, apparently, confused about what season it is.… Continue reading.....