Tag Archives: light brown sugar

Vegetable Soup, or a variation on Minestra

Minestrone (0397)Spring has truly arrived on this little island. The Sun was out beautifully this morning and it was a lovely day. Temperatures are so mild during the day, but we still need to keep the jackets out for the evenings. It’s the perfect weather. Not too warm, not too cold.

During the past few days I’ve been feeling as if I had a nasty fall packaged with a good blow on the head, leaving me with a headache and some bumps, lumps and scratches. Said fall could have been a result of a serious lack of concentration. My mind could have been somewhere else. It could have happened…

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Mark Bittman’s Apple Crisp

Apple Crisp (0951)The story doesn’t change much after all. You have a bunch of apples which you will surely hate if you don’t do something with them. That’s how this recipe came to be. If I had to choose a fruit as a mid-morning snack I would most definitely not go for an apple. How can that be, you might ask? I can’t give you a valid reason for that I’m afraid. (Although, come to think of it, this might be indicative of having to eat boiled apples when I was a child every time I got sick.) However give me an apple pie and I’ll devour it. Add a couple of ice cream scoops and I’ll polish it off till the last crumb. Come on, admit it, won’t you do the same?

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Sun-dried Tomato and Pesto Muffins

sun-dried-tomato-pesto-muffins-0733Muffins are my weakness. I love them for various reasons, mostly because when I’m feeling lazy there’s nothing to cut: I just take one and stuff my face with it basically. Then a second one beckons. Usually. So the only thing that annoys me here is that they disappear very quickly. Somehow a cake lasts for a good couple of days. Oh well…

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Fettuccine with a simple tomato and red pepper sauce

Fettuccine with Bacon and Pepper Sauce (8367)

I’ve always said that, for me, the hardest part of writing recipes is not really the recipes themselves, but the introduction. I’m never happy to post something without one. I think food, like most of the things in life, has to have some kind of context, no matter how small it might be.

Now when I say ‘small’ I don’t mean insignificant. I never mean that because to me that’s somewhat disrespectful. Eating with your partner, spouse, friends, or even alone is never a small thing. I don’t want to sound too philosophical here. Leading busy lives means that sometimes we might skip supper and/or lunch with others. That’s one reason why I like to have people over for supper. Sometimes I do it on the spur of the moment, on a whim,  when I know my pantry and fridge are stocked for that week. Sometimes I even wing it, without many ingredients to hand. We all have those days where all we want is to be alone, and for the most part I lunch alone, but nothing beats a full table.

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Rolled Pork Loin cooked in a wine-based marinade

Festive Pork Loin with Wine Marinade (0001)It’s the second week of December and it’s about time I posted a festive recipe, don’t you think?! Having said that I’d better take the decorations out of their storage boxes before the end of the year. I have been busier than usual for the past few months, to the point where I have neglected C&T. I’m proud though that I have managed to be quite consistent and post something for you at least once twice a week. My dream is to post three days a week but planning good content isn’t easy. The philosophy behind this blog has always been quality over quantity and that has been my game plan for the past five years. It will continue to be that way I promise.

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Puff Pastry Apple Tart

Sliced AppleTart (9987)I think I mentioned this before: apples are not necessarily my favourite fruit. Then, you say, you were living in the wrong places. And you might be right on that one! Michigan is practically apple-mad and so is the UK. For me, apples are meant to be eaten as they are, raw with the skin on if possible. I don’t like cider either, but a trip to the cider mill is always fun.

I am partial though to the apple and pastry combo. I generally don’t believe in rules when it comes to food, but I am particular about this. Apple pie is to be eaten hot with vanilla ice-cream. No custard malarkey business and for goodness sake, no cold pies please!

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Easy Chilli Con Carne

Chilli con Carne and Rice (8804)

Whenever I meet up with friends, one of the first questions they ask me is “what are you cooking today?” Such a great question. Seriously. It’s a simple one really, but there’s always a reasoning behind it which I totally get. Because when you’re the one in charge of feeding the people living in your household, thinking about what to cook every single day, or more tediously, day in, day out, it starts to feel as too much of a chore. I applaud every one of you though. I know where you’re coming from and I understand.

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