During the pandemic, banana bread recipes were viral on the internet. Here’s an old favorite I made almost every Friday before heading to the lake in the summer when my children were little. I’d pick up lots of fresh fruit and would prepare a sausage …
I love these pancakes! They are gluten free, not too sweet, and pair perfectly with a banana rum sauce. Sift together dry ingredients. In another bowl, whisk butter, egg, vanilla, buttermilk and honey and fold into dry ingredients until just blended. Let the batter rest …
“What’s in the fridge” was a regular game during COVID -19. One Sunday night, there sat a lone pack of colorful peppers in the refrigerator and I think… curry, until I spot a few fresh bay leaves and remember a country meal we had in France while there for our 25th wedding anniversary. We were serpentining through the picturesque Pyrenees on our way to San Sebastian enjoying the French side of Basque Country with its lush green countryside, ubiquitous red-shuttered white stucco farmhouses, and traditional Basque food. We made a stop in the walled village of Saint-Jean-Pied-de-Port and had the most wonderful piperade, and hence the inspiration for tonight’s dinner.
Sauté onion in a little olive oil and butter on medium heat.
Add peppers and continue to cook about 5 minutes.
Add the garlic, thyme, bay leaf and tomatoes. Cook an additional 10 minutes until vegetables are soft.
Piperade is so versatile and delicious. I had a nice piece of red snapper and some jasmine rice.
We have a new normal these days with the implementation of “social distancing” as uncertainty fills us and we quarantine at home in the hope of slowing the spread of the coronavirus. A few days ago (before our schools and professional sporting events were cancelled), …
Soup is my “go to” for lunch. Roasted tomato basil is my favorite – not a cream or a consommé, but a purée with just enough little tomato bits left in to make it a hearty, yet light meal, and always served with an extra …
On New Year’s Day, our televisions are blaring with sports announcers, referee whistles and loud outbursts, as we watch college football ALL DAY LONG. Friends come and go, stopping by to get their taste of good luck and prosperity for the next twelve months. It’s a Southern tradition to eat black eyed peas and collard greens on New Year’s Day and our friends know they can find both here.
Cook bacon in a large pot. Add chopped onion and cook over medium low heat until caramelized. Add vinegars and about 2 cups of water and bring to a slow boil. Add chopped greens and simmer until tender (At lease 1 1/2 hours). The longer they simmer the more flavor they absorb – So you can leave them on the stove top most of the day. Add a little water as needed.
Rinse the peas. Heat bacon grease. Add the peas and stir to coat. Add water to cover. Add thyme. Bring to a boil and then simmer until tender. Usually about 1 1/2 hours.
Serve with pulled pork, black eyed peas, gratin potatoes and lots of cornbread! Happy New Year!
