When asparagus season first starts mon mari prefers that I make it simply: lightly steamed or roasted, finished with butter, salt and pepper.
As the season progresses I am allowed to get more creative.
We are nearing the end. This week he brought home a … Continue reading.....
In the beginning of time I always varied the carbohydrate component of our dinners. In a typical week we would have pasta twice, rice of some sort twice, potatoes twice and something else – quinoa, barley, couscous or polenta.
Then mon mari had his pancreas … Continue reading.....
Month 5 of the Secret Recipe Club.
This month I had fun exploring Cupcake Muffin.
And I had a lot of fun…. Sara has been blogging almost as long as I have (and that’s a really long time). She has a wide variety of … Continue reading.....
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I love gratins, especially when they’re topped with a sharp cheese.
Usually when I make a gratin the ingredients are … Continue reading.....
I finished spring cleaning the house…. Now I can start on my files.
I made this simple fried rice to go with the Miso Tuna I made a few weeks ago.
Anyone who has read this blog for awhile knows I love green garlic.
For … Continue reading.....
I love fried rice.
Like most of my dishes I modify it to suit my mood and the contents of my fridge.
The original recipe, that I found in one of my Chinese cook books many years ago, included the peas and the egg.
I … Continue reading.....
I’m sure all the American cooks are spending this last day before the big Turkey Bash searching for new recipes.
Okay, maybe not…..
But if you just need one more, here it is.
It can all be done ahead and baked / reheated at the … Continue reading.....
Savoy or green cabbage is leafier than the traditional white cabbage. It cooks quickly and is perfect if it retains a slight crunch.
It’s a great substitute for bok choy in Asian cooking.
Combining vegetables with rice (or pasta) makes an easy side dish.