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Anyone who knows me, or reads my blogs, knows that I dearly love goat cheese. I like aged goat cheese, and goat cheese smothered in ash or dried fruit or olives or whatever. I really like the soft goat cheese … Continue reading
You could think of it as a pizza without the tomato sauce. But it's so much more than that. A classic from the south of France, the traditional Pissalidière, has lots and lots of very slow-cooked onions, briney anchovies and … Continue reading
This has long been one of our favorite salads. All the cooking is done outside on the barbecue, making it a great hot weather dish. Grilling the shallots and onions brings out and caramelizes their natural sugars. I make it … Continue reading
I'm so tired of being cold. I want spring. I want salads and radishes and hamburgers from the barbecue grill. Instead we have snow in the south of France. And the north of France and all over Italy. Don't get … Continue reading
35 carbs: no more, no less. When V first went on insulin, after his pancreas was removed, the dietitian was adamant that he eat 35 carbs of bread, potatoes, rice or pasta with every meal. She then confused me even … Continue reading
When V was told to start counting carbs, and to pay attention to how many he ate (so he could inject accordingly), I thought we would be carefully monitoring pasta, rice, grains, potatoes…. I never gave a thought to onions. … Continue reading
