How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
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I drained everything on newspaper then served on a plate. With the state of the world it would hardly be appetizing to be take a bite of the fish and be looking down at typical, everyday demoralizing headlines. I prefer to eat without any media on t…
should never touch a plate, but served wrapped in a greasy newspaper (BTW eels are often used for this dish)
I heard that during WW II, they ate tulip bulbs in Holland. It was worse in Europe than in America ( for food), but my parents lived in Mobile, Alabama (on the Gulf of Mexico), (where my father who was disabled and couldn't join the army and worked…
and according to my grandparents it was one of the only thing to eat during wwII. Besides my mother doesn't want to eat jerusalem artchoke either !
the major benefit of the microwave is for extracting cancer-causing chemicals from your tupperware, and leaching them into your food
Oh. I thought it was the Israeli response to suicide bombers.
The microwave is fine for defrosting bread, but not all breads. These rolls must be eaten fresh the first day or as toast the next day or else they are beyond repair.
Actually, the Jerusalem Artichoke was the root cause of the French Fart War of 1632 as well as the Uncivil War of 1856 in the USA.
looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's do…
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
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Comment Wall (15 comments)
Welcome! Feel free to pitch in and fill the site up with recipes, photos, videos, blogs, criticisms, rants - whatever. We look forward to seeing your posts often. Let us kow how we can make the site more interesting and useful.
John (the wiser brother, and better cook )
BTW Pat and I grew up, up the road a piece near Watertown.
No I do not know Mr Taylor, but my husband's family is from all over Ny so I am sure their is some relation.
Fusilli with Spinach and Asiago Cheese
1 pound fusilli pasta
1/4 cup olive oil
1 garlic clove, minced
1 (9-ounce) bag fresh spinach, roughly chopped
8 ounces (1/2 pint) cherry tomatoes, halved
1 cup (about 3 1/2-ounces) grated Asiago
1/2 cup grated Parmesan
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.
Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.
Once you have this you will make it weekly.
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