This is a wonderful, flavorful soup that is easy to prepare. Robin first made it in our home in Ojai and as it was simmering on the stove, the aroma made me smile. Make this soup and serve with fresh, warm tortillas or bolillo bread. Leave out the cheese and this is totally vegan! Continue reading
The origin of scones is debatable. I like to believe it comes from the Stone of Destiny (Scone) where the kings of Scotland were crowned. Scone was the name given for the Scottish bread made from oats and cooked either on an open fire or on the griddle. Continue reading
October is my favorite month for a number of reasons. The primary reason is that our son, Robert, was born in October. Another is that by the time October arrives, Continue reading
Boeuf Bourguignon is a traditional French recipe. According to the website The French Traveler, Continue reading
Roasted fresh Brussels sprouts with balsamic and honey.
I usually just throw Brussels sprouts in a baggie with a little olive oil, salt and pepper, and then roast them in the oven. Continue reading
The Budda’s Hand is sometimes called the Edward Scissorhands of citrus.
The Buddha’s Hand is the ancestor of the lemon. We’re talkin’ citrus fruit here, not the Himalayan sage, Siddhārtha Gautama, although this fruit may be given as a religious offering in Buddhist temples. Continue reading
What is the difference between stew and soup? Stews are thicker and chunkier and could, if you want, be described as really thick soups. Stews often are thickened with potatoes and most always served hot. The liquid in a stew is minimal to the point of being more a gravy than a broth. In reality, a stew is usually considered a main dish and soup a first course. Continue reading