At our house we have not wasted any time getting into a summer vacation routine. Last year I was pretty lax about letting the kids be kids and structure fell (somewhat) by the wayside. That didn’t work so well for my kids. They like structure. They LOVE lists. They like to know what is happeningRead more
This is a great but simple way to cook leeks. We have cooked them here Sous Vide but it can work well by braising in a liquid (Veg stock or water). Just add Leeks, Butter, Tarragon, Bay and Salt and Pepper. Then cook in circulator for 1 hour.
The humble Brussels as part of a roast beef dish. I grew up in Bedfordshire (U.K) which was a large arable farming area and the main grower of Brussels. As a child I did not care for these mini cabbages which are always part of a Christmas dinner. They were always either cookedRead more
PRESERVED MEYER LEMONS The Meyer lemon is a hybrid and has a much sweeter taste than a traditional lemon. The preserving process comes from North Africa where preserved lemons often are a key ingredient in the cuisine. You can buy them already preserved, but it is so easy peasy you should make them yourself! Ingredients:Read more