Monthly Archives: January 2008

Pasta fagiolis

My version of my sister, mother, and grammarays’ pasta fagiolis Makes about six servings 1 and one quarter cup tubettini boiled to just before al dente 1 and one quarter cup dry adzuki beans*, soaked in cold water for several … Continue reading

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Meyerade un hiver

In pursuit of a more perfect prandium I have yet to address using fine white sugar to sweeten this summer in winter treat. There are four varieties of honey in the larder and meyer slices dripping with it have been … Continue reading

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Healthcare prevention is in the food supply

Hillary and Obama are having a conversation.

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Viva la Ro

One from the archives.. A fine and rare example of—very likely one of its kind—a cup of café con leche from long live our beloved fallen La Rosita. Happy happy joy joy missus Q Beaucoup buen provechos..

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Late edition

I’m in the kitchen starting to make my pasta fagiolis. I’ll share with you how I’m doing it while I’m doing it. I know it’s late, but I am energy loading for a good day tomorrow and a post-prandial slumber … Continue reading

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Lima beans

I cannot stop thinking about it. Using lima beans in the cass-olé was somewhat a shot in the dark, for me. I hadn’t eaten them since I was a kid. Yes, I liked lima beans then. Monsieur would make bowls … Continue reading

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Une grande salade

This grande salade is indeed a very simple salade.. Une salade simple Put a small bunch of field greens and one good size endive, cut into half inch sections, into your favourite bowl. Use a fork and spoon to mix … Continue reading

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