Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)

Victoria marie eastus's Blog (5)

Bridgeport Banner June 4th

The Passionate Journey of the Food we Love By Victoria Marie Eastus Food is many things. It is a cultural and socio-economic snapshot of the day. It is a historical timeline from which much can be learned and understood. Food is the aqueduct to the soul, no matter how you interpret it, that is what it is. What does it for you? Are you chocolate soufflé or fried chicken, blini with caviar or Captain Crunch, Cheetos of Gougeres? Whatever it is you should embrace, love it and respect it. For me,… Continue

Added by victoria marie eastus on June 4, 2009 at 9:37am — 4 Comments

Say It Ain't So

http://bridgeportbanner.typepad.com/bridgeport/2009/03/say-it-aint-so-depression-style-cooking-for-the-21st-century.html Continue

Added by victoria marie eastus on April 22, 2009 at 5:55pm — 2 Comments

The Oliveless Martini

http://bridgeportbanner.typepad.com/bridgeport/2008/11/the-oliveless-martini.html Continue

Added by victoria marie eastus on April 22, 2009 at 5:53pm — 3 Comments

The Pantry

http://bridgeportbanner.typepad.com/bridgeport/2009/04/lets-pantry.html Continue

Added by victoria marie eastus on April 22, 2009 at 5:47pm — 5 Comments

Picnic Time

http://bridgeportbanner.typepad.com/bridgeport/2009/04/its-picnic-time.html Continue

Added by victoria marie eastus on April 22, 2009 at 5:45pm — 1 Comment

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Latest Activity

Patrick commented on John Barrows's photo 'black bean soup'

I don't know why cilantro figures so prominently in Mexican dishes but it is one herb that I can't deal with and therefore turns me against many Mexican dishes. Maybe cilantro grows like a weed there. Of course, you can probably omit the cilantro an…

17 hours ago

Patrick commented on John Barrows's photo 'black bean torte'

Interesting, verrrrrrrrry, interesting.

17 hours ago

John Barrows commented on John Barrows's photo 'black bean torte'

take some leftover bean soup and spread them on the bottom of a spring form pan. add a layer of pesto made from cilantro and pine nuts. cover with slices of roasted red pepper. finish with crumbled goat cheese. Pop in the oven for a few minutes to s…

23 hours ago

John Barrows commented on John Barrows's photo 'black bean soup'

throw dried black beans into a large heavy pot. add a peeled onion, some peeled garlic cloves, some whole chilies, cumin and coriander seed, bay leaf, cilantro, oregano, thyme, and a little tomato paste. cover with water and simmer for hours. serve…

23 hours ago

John Barrows added 2 photos

23 hours ago

Jim Hock Hunger on an Ethiopian scale

on Wednesday

Jim Hock is now a member of How I Taught My Brother To Cook

Welcome Them!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

daube ... I concede

on Wednesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

Damn! But wait........is it "daube" or "doube"? CHECKMATE!!!!

on Wednesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

perish

on Wednesday

Patrick added a photo

Chicken and Dumpling(s)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

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!

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

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)

on Tuesday

Patrick commented on John Barrows's photo 'penne a la doube de bouef'

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.

on Tuesday

Patrick commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

Well that explains it. Your truth has set him free and he became lost in the moment.

on Tuesday

John Barrows commented on John Barrows's blog post 'The First International Holiday Breakfast-Dinner Fest'

Oui! Tres conveegial! (Laura, that's a word Patrick made up a long time ago)

on Tuesday

John Barrows commented on John's photo 'Acorn Butter Nut Squash Kitchen Sink'

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"

on Tuesday

John Barrows commented on John Barrows's photo 'penne a la doube de bouef'

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

on Tuesday

Patrick commented on Patrick's photo 'Bread Knots'