How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Uncle Claude's Victory Garden
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Grow Your Own Food
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Comment Wall (8 comments)
8 Comments
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Comment by Debbie on June 24, 2009 at 3:54pm
- Your harvest looks great. We have yet to have a full sunny, warm day this month. June has been so rainy, not much happening in our garden, although it looks to be ok.
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Comment by John Barrows on August 7, 2009 at 3:45pm -
20 pounds, or so, this week. It's been an early, disease-free, and abundant crop.
In the front, from left to right:
my favorite for slicing and taste - the Brandywine
my all-round best performer for slicing and sauce: Costoluto Genovese
my new, and delicious, Italian heirloom (which I found in Paris): Cuore di Bue
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Comment by John Barrows on August 7, 2009 at 3:47pm
- correction to above: Cuore di Bue is second from left (Costoluto is on right)
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- You are a sick individual! (they are all tomatoes) : ) ........ I have many clusters of tomatoes, large and small, different varieties...........they will all be canned/preserved and eaten. Not going to label the jars with the types just tomatoes and the date. I just hope that we are as fortunate as you with your abundant harvest. So far, so good. There is a farm in Easton, CT with blight. Not surprised with the weather we have dealt with this season. Congrats on your harvest!
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Comment by John Barrows on August 11, 2009 at 8:18pm
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Yesterday's harvest. Nice, from my small garden. The butter nut squash could stand to be a little bigger, but came off the vine at will.
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Comment by John Barrows on August 19, 2009 at 6:26am
- beautiful
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Fortunately, we got a great crop earlier in August and we were able to make the family "chili sauce" recipe, about 10 pints, many eaten also. Unfortunately, we had a late blight. All happened within a 3-5 day time span.
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Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the s...
The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it...
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
Old as the hills, damn it and proud of it.
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
OLD father .... yup
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