After a long walk in the freezing cold, my nose was as red as a rose hips that i had been picking. I sneezed my way through two hankies (we dont use paper tissue products) and put them into the wash with some possibly 100+ year old curtains that i pulled out of grandpa’s garage [...]
My own updated version of Homard Americain as Lobsters Thermidor is known as in France
3 live Homards (tiny lobsters)Boiled in salted water for 15 minutes, until their back legs pull off easily
Reserved the claws for another meal someday in the freezer. Cut then open through the belly with scissors and scooped out the meat. Reserved [...]
This year was not a bumper crop from papie’s tangerine tree. We don’t have an inundation of those manderins like last year where I made fruit leather, sorbet and bottled them with rose water.
But there are these little baby ones on the sparse tree that never developed into adult tangerines that I didnt want to [...]
Thai Big Five Paste can be made ahead and refrigerated for a month or frozen into cubes. It is extremely versatile for marinades, salad dressings, grilling, soups, and additions to any Thai or Vietnamese food. And it is a great way to use those leftover cilantro stems. For grilling: Coat meat, fish, or shellfish with [...]
hearts of darkness cooking on the hearth. (actually one fell in to an ashy death)
Dark, rich chocolate congers up images of mouth watering heaven on earth. But there is a bitter secret behind the candy that we love. Back in 2001 the BBC and other news sources reported that hundreds of thousands of children [...]
