Brussels sprouts are great, especially in cooler months (and this spring certainly has been cool here in the mid-Atlantic!). This recipe, modified from one in Cook’s, softens the bitter taste that Brussels sprouts can have with a nice, slightly caramelized flavor. Plus, it’s very easy to make!
You’ll need 2 pounds of fresh Continue reading
Filed under General, Recipes
…and it did not go as anticipated.
So, retirement, yay! We all look forward to it, right? No one to boss us around, no one to tell us when to get up, what to do, or … [fill in the blank here with whatever your particular fantasy is].
I am very fortunate in that my organization has a pre-retirement program that allows us to Continue reading
Last week, we went to a cooking class/demo at one of our favorite local restaurants (Mon Ami Gabi) that was led by MAG’s executive chef (Chef Phil). For the appetizer, he made Salmon Rillettes.
What’s a rillette, you might ask?
Well, as someone who not only studied French in college but also lived in France for a year, I should have known this already! But I didn’t. Basically, it’s like a Continue reading