

When one has one’s own garden one can grow a variety of interesting produce.

The last few acorn squash that formed were small, about the size of a baseball.

Remember the old ‘Stuffed Green Pepeprs’? The ones that were over-cooked, mushy, slightly bitter and everyone left on their plate? These aren’t those.

When I see people with monster zucchini in their gardens I assume they have been on vacation and forgot to ask the neighbors to tend the plants.

One problem those of us with a potager have is an abundance of vegetables.

Fresh, green asparagus and green garlic, wrapped in turkey….

What? I made the effort to cut and stuff a pork tenderloin and all I filled it with was chives? Well, maybe one or two other things.

Did I mention that the chard is exploding? I was paying such close attention to the lettuces and spinach that I ignored the chard.

The census-taker came to our house today.

When the temperatures turn cooler my thoughts turn to stuffing vegetables.

Okay, here's a photo of mon mari's clean and tidy barn.

I have in my hand a warm slice of country-style bread (whole grain) slathered in melting butter and a thick layer of Nutella.

Our house painter has gone back across the pond, the job finished.

Last week, during our cool, rainy spell, I was in search of winter comfort food.

One of the things I love most about France, and have the hardest time truly grasping, is the French ability to slow down and enjoy life.

Since summer will soon be here I thought a post on grilling and smoking would be in order….