How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Ginger's Page
Profile Information
- How Did You Hear About Our Site?
- relation to the brothers
- Why Did You Join our Network?
- Because I was threatened, badgered and pressured that if I didnt i would have to eat Patricks bird seed when I go up to visit and if I did he would cook gourmet meals for me, so what would you do?
Ginger's Blog
What is your opinion on the modern day food industry?
The original version: The ant works really hard in the withering heat all summer, building his house and gathering up supplies for the winter. The grasshopper he thinks he's a fool and laughs and dances and plays throughout the summer. Come winter, the ant is warm and well fed. The grasshopper has no food or shelter so he dies out in the cold.
The modern-day version: The ant works very hard in the withering heat all summer, building his house and gathering up supplies for the winter. The grassh… Continue
The modern-day version: The ant works very hard in the withering heat all summer, building his house and gathering up supplies for the winter. The grassh… Continue
Posted on July 22, 2008 at 6:15pm — 22 Comments
Comment Wall (41 comments)
- At 8:02am on June 15, 2007,
Ginger said… - I have to say I have not had the opportunity to view this website yet, but from what I have already I am very impressed. I think its a great idea that is going to take off! Remember I am a distant part of the family :)
- At 8:40am on June 15, 2007,
John Barrows said… - Hey Ginger! Welcome! Share with us some of the cooking delights from Delaware. If you like to laugh, just read Pat's comments every day. He's such a card(carrying cynic)
- At 11:03am on June 15, 2007,
Debbie said…
- Glad to see you arrived!! Watch the videos for some real fun!
- At 9:42am on June 18, 2007,
Ginger said…
- You have a great memory Patrick , I may have to look that up in my dusty collection of handwritten recipes. Latley I just order KFC if I'm lucky...
- At 10:29am on June 18, 2007,
- Don't pay any attention to that man behind the apron! I have a recipe that Ginger gave me for Cinnamon Twists that Patrick really liked.
- At 5:43pm on June 19, 2007,
John Barrows said…
- Ginger, Let's hear more from you. If you claim to be a member of the family, distant or otherwise, you must have time to spend on this site - after all, none of us have lives - why should you?
- At 8:18am on June 20, 2007,
Ginger said…
- I am having a difficult time getting on at home - for some reason it shows me an error when trying to sign on or do much of anything on this site! Anyhow, I made your brothers meatball recipe and it came out pretty good.
- At 11:42am on June 20, 2007,
Ginger said…
- It worked! I knew I'd get a rise from you because of your Patrick-Alert warning - was referring to you with the title of "How I Taught My Brother to Cook". I used my own concoction and yes I used wine in my sauce....!
Good becasue I can visit the site more often from home then I can from work.
- At 12:22pm on June 20, 2007,
- So tell us your concoction and the recipe for your sauce! Are you sure you weren't "sauced" because of the wine? That would be the case for me!
- At 1:04pm on June 20, 2007,
Ginger said…
- No but I was getting there, mellow like my sauce... :)
I used diced tomatoes , onion, garlic in olive oil, my fresh basil from the garden
I like to use balsamic vinegar when I dont have red wine or both and throw whatever cheese I have on hand, parmesan or romano of course pepper (sometimes crushed red) . A loaf of Patricks bread to dip in and I'm good.
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daube ... I concede
Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!
perish
My horizon has already expanded to it's maximum of 3/4 of an acre. More than that and I might have to socialize. Parish the thought!
that's what I love about you, Patrick ... always ready to learn and grow and expand your horizons ... interestingly enough, southern France often uses pastas or rice (whereas the rest of France is usually potatoes)
ok. Then you have penne with the gravy from a southern France style beef pot roast. Tastes better now that I know what the hell it is.
Well that explains it. Your truth has set him free and he became lost in the moment.
Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)
I emailed John Briggs and complimented him on his improvisation. Here's what he replied:
"I consider this a honor I would not have tried this if I didn't sign on to your site for cooking
Thanks John"
well, it's more or less a stew, or just the process of braising some kind of meat in liquid (such as wine). It's just the southern French word for this type of braised meat dish
Now all we need is a butcher and a candlestick maker and we can set sail.
Laura wouldn't be Laura without her jam.
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