In Season & Fresh from the Garden, the Fields, the Orchards & the Woods
Every one should have an easy chocolate cake recipe that they can “whip” together on the spur of the moment with simple ingredients (and one simple enough to memorize). This one is it. Why? Because it’s 5 common ingredients, 4 of them with the same …
I am firmly in the beet lover camp: a well grown garden beetroot tastes of clean sweet earth. And that’s a good taste, intense, earthy, crunchy when raw, silky when cooked, deep garnet. But I know that the beet is as fervently disliked as it …
Our small flock of hens are laying well – it’s not unusual to pick-up 6 eggs or more a day, meaning 3 1/2 dozen a week! Eggs make a nice hostess gift for hen-less friends, and although we like 2 eggs for breakfast once in while, and omelettes are ones of the most versatile and nutritious fast foods I know, that’s a lot of eggs for the 2 of us.
So, at the moment, egg-based dishes are what I bring to pot-luck dinners – a double bonus as both deviled eggs and creme caramel (which takes twice as many eggs as a regular baked custard) are very popular.
So is chocolate mousse. Continue reading The Eggs and The Chocolate Mousse
This recipe first appeared in the Virginia Wine Gazette. Peppers (aka chiles) and chocolate are products of the Americas – unknown in Europe until the Spanish conquistadors brought them home in the 16th century. Can you imagine Belgium or Switzerland without chocolate? Calabrian or Greek …
I post a picture of pickled Jerusalem artichoke or marinated peppers (canned last summer) or wheat berry salad on Facebook. Do I get request for recipe? hahaha… However, I post – as an after thought really – a photo of an almond and chocolate cake… …