When our country’s collective heart feels as if it’s breaking in two and violence appears out of everywhere and nowhere for reasons we know but don’t always understand well, I don’t know where to turn. We have no family in the town in which we live, though we’ve a long run of perfect friends — all distanced at this point. MISS YOU!!!Continue reading
French home cooks always seem to have a dozen wonderful things up their sleeves to make on the spur of the moment. Great ideas to use up leftovers come awfully naturally, as well, and they all appear to know about how to feed 6 people with a cup and a half of milk, 3 eggs, a bit of ham, and a handful of grated cheese. How DO they do it? These folks are always frying croutons, whipping up homemade hot chocolate, baking an apple tart using apples from the backyard tree, simmering cream soups or vegetable pastas, stirring up something tasty with canned tuna … or even making quiche! How is it that even carbs aren’t a problem for them? This is proven routinely by the unending ubiquitous photos of yard-long baguettes being carried home by slim citizens riding bikes down tree-lined sunny Paris streets. (Well, right now they’re limited to an hour out a day and can’t go far from home. Sigh.) Over the years I’ve been writing the blog, I’ve read and seen quite a lot about this phenomenon, but staying in France for two weeks a couple of years ago gave me a much more complete and definitely personal insight. I’m finding it all definitely useful in today’s cooking world.Continue reading
Looking for St. Patrick’s Day Ideas? Just plug “St. Patrick’s Day” into the search window and find my favorites including Irish Soda Bread with Potato Soup, Salmon on Colcannon, Colcannon Soup, Traditional Kerry Apple Cake, and more.
Chili has to be among the most favorite and iconic American meals. Yet when I check that out, I find regular old, B-flat chili — the kind many of our mothers made and we still make year-round — doesn’t come up on the list. Green chile is there and so are flat enchiladas and fajitas. But I truly don’t know anyone, from nearly non-cooks to chefs–who doesn’t have some sort of a pot of chili in their regular repertoire. There are simply now many, many sorts of chili because it soothes the soul and makes us feel rich, full, and as if there’s just plenty eat around here. A good way to feel.
think a long, cold and frozen day nursing a hangover and watching old movies while playing cards with the kids, right?– but since I love black-eyed peas and my folks were both raised in the deep south, I’m going with those little beauties this year. (For an interesting article on many New Year’s Day lucky food traditions, click here.)
Have my cookbook, Soups and Sides for Every Season?