Thyme For Cooking, the Blog

Ratatouille, a summer classic

Ratatouille: a  cooked melange of summer vegetables that originated in Nice and is popular, in various versions, throughout the Mediterranean countries.

As with most country classics, there are as many recipes as there are cooks.

Everyone seems to agree on most of the ingredients:

• Aubergine (eggplant)
• Bell peppers, any color
• Onion
• Garlic
• Courgette (zucchini)
• Tomatoes
• Fresh Basil

No one seems to agree on the proportions.

Some will add laurel (bay leaves), thyme, a splash of vinegar.

Some use canola oil; some olive oil.

Some will add a dab of tomato paste.

I have six French cook books. 

I found six different recipes and methods of preparation.

One said to braise all of the ingredients separately, for varying lengths of time, and to combine, along with the fresh basil, a mere seconds before serving.

One said to throw everything together in a big pan and bake in a slow oven, undisturbed, for four or five hours.

One said to sauté everything and then simmer for 20 minutes.

One said to sauté some things but not others, and to simmer the whole lot for 1 hour undisturbed followed by 2 hours stirring every 10 minutes.

One of the best things about ratatouille is, while it is good hot, on the day you make it, it is better the next day... And the day after that.

(Like fine wine and smart women, it improves with age.)

Cold - add a bit of Balsamic vinegar and some olive oil for a salad.

Room temperature, - serve over couscous for a vegetarian main course.

It can be served on it's own as a first course or side dish.

Or have some grilled shrimp or sausages added to it for a non-vegetarian main course.

It's chock-a-block with fresh summer vegetables (don't bother making it if you don't have the good fresh stuff).

It does have rather a lot of oil in the recipe, but the oil is part of the recipe - not just a vehicle for frying the vegetable - and it's heart-healthy olive oil.

Ratatouille is one of those dishes that simply has to be made  large - It's worth it.

This is my adaptation of all the versions and methods.... And I made the recipe as small as I could ;-))

Ratatouille

1 small - medium aubergine (eggplant), about 8oz, 250gr
2 small - medium courgette (zucchini), about 14oz, 400gr
1 1/2 large bell peppers, I used 1 green and 1/2 yellow
2 large onions
4 cloves of garlic
5 medium tomatoes
5 laurel (bay) leaves
2 tbs chopped fresh thyme
big handful of fresh basil leaves
4 tbs olive oil
salt and pepper  optional

Roughly chop the onions and peppers. Mince the garlic.  Cube the aubergine.  Slice the courgette in half the long way, then in 1/4" slices.  Peel and roughly chop the tomato.
Heat 1 tbs oil in large skillet over medium high heat.  Add the onions and sauté until starting to brown.  Add garlic and sauté for a minute or two longer. Put onions and garlic (and cooking oil) into a large pot.
Put the pot (with the onions) on low heat.
Return the skillet to heat and add 1 tbs oil.  Add peppers and sauté until starting to brown and blister.  Put peppers on top of onions.
Return the skillet to heat and add 1 tbs oil.  Add courgette and sauté until starting to brown and soften.  Put courgette on top of peppers.
Return the skillet to heat and add 1 tbs oil.  Add aubergine and sauté until starting to brown on all sides.  Put aubergine on top of courgette.
Put laurel and thyme on top of aubergine.  Put tomatoes on top of herbs.
At this point you can add a bit of salt and pepper if you like.
Give it a gentle stir or two,  cover and increase heat slightly until you hear it simmering.  Reduce heat and simmer for 45 minutes.  Stir it every once in awhile. When ready to serve, remove from heat, tear the basil leaves and stir in.

It took me about 35 minutes to do the chopping and sauteing; everything was tender and well done in 30 minutes but I let it simmer for 45.

I originally posted this in 2008..... I thought it should be repeated.  It's a great way to use up surplus garden vegetables.

One more thing - when we visited our friend in Spain, he had made a big batch for the freezer, it freezes beautifully.  He thawed some out and we had it on pasta.

Puppies and sunflowers

We won't (hopefully) have to worry about the puppies getting lost in the sunflowers any longer.

Today was harvest day.

Of course, now that the flowers are gone they have a free shot across the valley to the cornfields.

Bonnie wanted to show you all her new adult front teeth.  Doesn't she have a pretty smile?

She also wanted to show you some of her toys.

They have about a dozen toys. Some are new, some are old dog toys that I found during the recent unpacking session.

Every night I gather them all up and bring them in the house.

Every day, one by one, the girls take them back outside.

Then they lay in the middle of them all and chew on sticks and leaves.

When I go outside for a petting session, Bonnie runs ahead and lays by her toys.

Guapa comes straight to me and flops on my lap.

Guapa wanted you all to see her pretty curly-haired tail.  Bonnie's coat is long and straight.  Guapa's is shorter and curly.  They both are very, very soft.... Good cuddle pups.

I still can't get them in the car.  We were doing well - they would come and jump up on the back to be petted.  Today I threw treats in the back and tried to lift them in when they jumped up.  They twisted sideways, out of my arms and now won't come near the car again.

I'm at a loss - suggestions anyone? 

I think it's too high for them to jump in on their own - especially when they don't want to. 

I'm thinking about getting in and having mon mari lift the puppies in to me.....

Pasta with Roasted Tomato Sauce; the update

Exciting times, chez nous.

Mon mari is cleaning the barn / his shop.

The first wall is done, built and even plastered!  The inside of the room is for cool storage, wine, winter vegetables, and such.  But on the outside he put up lots of shelves to store all of his bits and bobs.

He really is (normally) a very neat, organized guy, but we've had everything so jammed in that there hasn't been room to be neat.

See all of those tins?  

There from Andorra, and were originally filled with gourmet cookies.

Now they're filled with plumbing supplies, electrical bits, building supplies.

Sigh.....

Rather have the cookies.

Anyway, he's hoping that all of this sorting and tidying will stop him from buying the same parts repeatedly, because he can't find them when he needs them.

I hope so, too.

The other wall is started.

He remembered to leave a space for the door.

And while the cement dries he's chopping a bit of firewood.

I suggested that he could get more in that corner if he stacked it neatly.

He had a counter suggestion that doesn't bear repeating.

If you recall, I made this Pasta with Roasted Cherry Tomatoes a few weeks ago.  I was not totally pleased with it.  It had bread crumbs (I followed an actual recipe) and I thought it would be better without,

It was.

I made a few more changes.

I have a small yellow tomato in my garden, Yellow Mandarin, about the size of a golf ball. I had rather a large basketful and decided to use them, rather than the cherry tomatoes.

And, as they were a little larger, I peeled them first, then quartered them.

Pasta with Roasted Tomatoes

16oz (500gr) ripe tomatoes, peeled and cut into chunks
4 garlic cloves, minced
4 tbs freshly grated parmesan cheese
3 tbs olive oil
1 1/2 cups pasta
1/2 cup finely chopped fresh basil

Cook pasta according to package directions.  Drain
Mis the garlic and tomatoes.  Spread in a single layer in a baking dish.  Drizzle with olive oil and bake at 400F (200C), uncovered, for 30 minutes.
Add the Parmesan, pasta and basil, stir well and serve.

The combination of yellow tomatoes and whole grain pasta doesn't make for the prettiest dish....

But, this one was delicious... Definitely worth a repeat.

A wee bit about Dairy

One of the long-standing myths about life in Europe is that we suffer the lack of sour cream.

It's true: there is no sour cream here.

There is also no low-fat sour cream or non-fat sour cream (isn't non-fat cream an oxymoron?) for which I will be forever grateful.  I do not use artificially 'low fat' or 'low cal' dairy products but, rather, those that are naturally lower. I prefer not to use foods with a long list of of emulsifiers and stabilizers on the label.

Rather than plain old sour cream we have a bevy of wonderful dairy products that we can use, depending on the recipe.  Some (like yogurt) are healthier, others (like crème fraiche) are about the same.

Crème fraiche:  a mature, thickened cream. It has a slightly tart flavor, close to sour cream but a bit sweeter. Unlike sour cream it won't curdle if boiled and it can be whipped like fresh cream. 

Note: You can make crème fraiche at home: Mix 1 cup (250ml) heavy cream with 1/2 cup sour cream. Cover and let sit at room temperature 12 - 24 hours. Stir, cover again and refrigerate for 6 - 10 hours before using. will keep up to 2 weeks in the refrigerator. 

Substitutions: Greek yogurt, plain yogurt, (both lower in fat); sour cream 

Greek Yogurt:  a very thick, very creamy yogurt, often made from ewe's milk in Europe. It's a bit higher in fat than regular, plain yogurt. Any yogurt should be added at the end of cooking time and not boiled or it may curdle.

Substitutions: Plain yogurt, (lower in fat) crème fraiche, sour cream

Fromage Frais:  a soft, fresh cheese, similar in taste to cream cheese but much lower in fat. It's smooth and creamy. It is not the same as Fromage Blanc.

Substitutions: Ricotta, cottage cheese, (both also low in fat); cream cheese

Fromage Blanc:  has the consistency of sour cream with a slightly less tart flavor and fewer calories. It can be whipped to make it fluffy (sour cream can't be whipped) and is often used in desserts with fresh fruit. It is less tart than either Greek or plain yogurt. It is not the same as Fromage Frais.

Substitutions: Greek yogurt, plain yogurt (both low in fat); crème fraiche, sour cream

Quark:  the German equivalent to Fromage Frais.

Yogurt cheese:  a thicker version of yogurt made by straining all the the liquid out of plain yogurt. It will have the consistency, but not the flavor, of Fromage Frais or soft cream cheese (which are both sweeter).

Ricotta:  a soft Italian fresh cheese, slightly grainy and naturally low in fat. It is used in desserts and pasta dishes

Substitutions: cottage cheese, fromage frais

Mascarpone:   a triple cream, high fat Italian cheese; an integral ingredient to Tiramisu. It is has only slightly less fat than butter

Substitutions: 1/2 ricotta and 1/2 heavy cream; crème fraiche

Dairy should be part of our daily diet.  Europeans tend to be avid yogurt eaters, having it with most meals, often as dessert. I use it a lot in cooking.

Here are a few ideas:

Tomato, Green Garlic and Ricotta Pastries

Chicken with Mushrooms, Braised Garlic Purée and Mascarpone

Beef Stroganoff

Rice Florentine

Cauliflower with Parmesan Sauce

Fish Pie with Salmon and Smoked Salmon

And my favorite autumnal lunch....

Apples, Walnuts and Yogurt

 

Sausage and Zucchini Quiche; Feeding puppies

Ahh.... August

Life in France can be a challenge in August.

I've described mon mari's inability to grasp August in the past.

We've learned that one needs to plan ahead for supplies for work planned in the summer.

If one needs to order something, floor tiles from Italy, for example and one hasn't done it by the end of May, one might as well wait until September.

June is too late.

If one orders it in June, it won't be ready for shipping until July which means it won't be ready for delivery until August and everything is closed in August and it can't be delivered so the whole thing is put off until September anyway so one might as well wait.

Follow that?

I made a decision when we got the puppies that I would feed them quality puppy food rather than the supermarket stuff.... Get them off to a good start and all that.

Except premium puppy food is expensive.... about 4 times what the supermarket stuff costs.

I bought one bag and contemplated my options. 

Remember, I have two, very big puppies.

A friend told me about an online store with great prices.

I found the same dog food for 25% less... And, if I ordered 2 bags, and there was no delivery charge.

What a deal!

I ordered 2 bags and they were delivered 4 days later.

Two 15kilo (35lb) bags last us 4 weeks.

The last week in July I ordered 2 more bags.

I foolishly thought it would be delivered, even though it was very close to August.

I was wrong.

We went to the local garden store (which is where one buys premium animal food) and they had a new kind that they said was better than what we had been feeding them, and it was 35% cheaper. 

Hot damn!

Bought a bag and the pups loved it.

Went back two weeks later and the shelves were empty - a common occurence by the middle of August.

Went to two more garden stores before we found anything at all to feed puppies, it was more expensive than the first kind, they only had one small bag, and the pups refused to eat it.

Last week we went to Bergerac in search of puppy food.  We finally found a store that carried the brand we liked....

And they had one bag of the puppy food left.

We should be able to make it until September when all the shelves will be miraculously restocked and life will be back to normal.

Even better, our friend from Spain is coming for a visit in October.... He's bringing us 100 kilos (220 lbs) of his premium dog food made by a big Spanish discount supermarket chain. 

The cost?  25% of what I would have to pay - and it's 25% meat (rather than corn).

Of all the things I thought about when getting the little darlings, the challenge of feeding them was not one I considered.

If only they could just eat quiche.

 
Sausage and Zucchini Quiche

1/2 cup brown rice, quick-cooking
1 cup chicken stock to yield 1 1/2 cups cooked brown rice
3/4 cup (3oz, 90gr) shredded cheese, total  Colby or Cheddar 
4 eggs, total
1 tsp olive oil
6oz (180gr) sausage
1 medium zucchini (courgette)
2 tomatoes, thinly sliced 
2 tbs fresh oregano leaves
1/4 (2oz, 60ml) cup Greek yogurt 
3/4 (6oz, 180ml) cup milk 
olive oil

The rice: Cook the rice in stock. If doing in advance, refrigerate until needed. If doing now, spread the rice on a plate to cool for 5 minutes before making crust. 

The crust: Lightly whisk 1 egg. Mix cooked rice, 1/4 cup cheese and egg. Pat into a lightly oiled quiche or 10" (25cm) pie plate, working it up the sides a bit for the edges. Bake in 400F (200C) oven for 10 minutes.

The filling: Slice zucchini into 1/4" (.5cm) rounds.  Heat 1 tsp olive oil in large skillet over medium heat. Add zucchini slices and sauté until transparent and tender. Remove to a plate. Add sausages and sauté until cooked through, breaking it up as it cooks.
Whisk 3 eggs, yogurt and milk together. 

To assemble: When crust is done, remove from oven. Spread zucchini slices evenly over crust in a single layer. Spread sausage on top.  Sprinkl oregano over sausage, top with tomatoes and sprinkle with 1/2 cup cheese. Pour egg mixture over all. Bake, 30 minutes, 400F (200C). Remove from oven and let rest 5 minutes before cutting.

Quiche is done when center no longer 'jiggles' - it doesn't need to be solid but should be fairly firm. 
Note: I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full.

Right now a storm is coming in - gotta run, find the puppies and disconnect the internet!

I'm so glad August is almost over..... 

Stuffed Peppers, Med-style

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.

I'm always in a hurry (I think it goes hand in glove with my unique time management skills).

Oh, I'm capable of relaxing, enjoying a leisurely lunch, going for long strolls on sunny beaches.... As long as all of my chores are done, work completed in advance and everything is all neat and tidy.

But to get to that point I hurry.

I'm constantly assessing how long whatever it is I'm doing will take.

Sometimes it's just to alleviate the boredom: When I mow the field I time the first cut, then try to calculate how many more cuts to figure out how quickly I can finish. (It normally takes me between 4 and 5 hours.)

More often, it's because I'm trying to do too much.

I have 300 photos to process.  It takes me 30 seconds per photo, which is 150 minutes.  I have to be able to squeeze out 30 minutes per day for 5 days to get it done.  But I need it done in 4 days, so I need to shave 10 seconds of off each photo.

It's possible that I could get more done if I didn't spend so much time figuring out how long it will take and how to do it faster...

Or, I could just convince myself not to try to do so much all the time

Stuffed Peppers, Mediterranean Style

6oz ground beef (170 gr mince)
1 medium onion
3 cloves garlic
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tbs olive oil
1 tsp dried oregano
1 tsp dried thyme
1/2 cup large couscous
15oz (450gr) whole, peeled tomatoes
1/4 cup red wine
1/4 cup beef stock 
1/3 cup chopped, dry-cured Greek olives
3oz (90gr) crumbled feta
1 tbs capers
2 - 3 nicely shaped bell peppers 

Put a large pot of water on high heat and bring to a boil. Cut peppers in half the long way (try to find the best flat sides before cutting so that they will lay nicely) and remove stem end and seeds. When water is boiling drop peppers in and simmer for 5 minutes. Remove and put into a baking dish that will just hold them. 
Finely chop onion; mince garlic. Heat oil and spices in nonstick skillet over medium-high heat. Add garlic, onion and sauté 5 minutes. Add beef and sauté until cooked through breaking it up as it cooks. Drain tomatoes, reserving juices. Chop tomatoes and add to pan. Add reserved juice, herbs, couscous, wine and stock to skillet. Stir well, turn heat to low, cover and simmer until couscous is done, about 10 minutes stirring frequently and adding more wine or stock if needed.  When couscous is tender, add olives, feta and capers. 
Spoon mixture into the pepper halves, cover with foil and bake for 15 minutes at 400F (200C). 

I know I could get more done if my browser / host didn't freeze up mid-post......

Puppy report

The teething hasn't caused them to slack off on any playtime.

We haven't been able to determine who is going to be second in command. (I'm Alpha, of course...)  I'm pretty sure, in normal pack hierarchy, every dog has their place.

When they play they seem to take turns.....

First one attacks and is on top, snarling and barking and nipping....

Then they flip around and the other is the aggressor.

Guapa seems to defer to Bonnie, though, more than the other way around.

I know that I have to stay out of it, and let them sort it out.

As a human, I want them to be equal; but as dogs I'm pretty sure a hierarchy needs to be established.

Training has been going.... tolerably well.  I introduced the 'down' command this week.  They haven't caught on.  My biggest problem is getting them back to a 'sit'.

Guapa looks at me, totally confused (I was just sitting, you made me lie down, and now you want me to sit?  Make up your mind!)

Bonnie rolls over for a belly rub.

I still haven't managed to cut more than toenail at a time.

They're still soft and cuddly.

Shrimp with Garlic and Herbs; the update

Done!

In case you don't remember.... this is the before. taken right after we had windows put in.

This was taken this morning:

 
A little different.

The balcony is finished, a light installed above the door

And, of course, a bit of trim:

Lest you think that light was easy - remember, he had to drill the hole for the wire through 24" thick stone blocks. (23.5" (60cm) actually, I just measured)

On to the next project.....

To get started I spend the weekend rearranging the boxes in the barn, for the 87th time.  I unpacked about half of what was left (If stuff has been packed away for 3 years and not missed - does that mean one doesn't need it?

I opened the rest, inspected, labelled and lined them up against the back wall of the barn.  It's Christmas decorations, my books, and the rest mon mari's

Mon mari hauled lots and lots of bits of (his) crap away.

He's making room so he can build a room.

These are the bricks.

This is the beginning of his first brick wall:

The room will be for storing things that can't freeze - like wintering geraniums, paint, wintering squashes and wine.  This is France; we need a cave (wine cellar).

With insulation, it should be able to be heated with a light bulb.... It does freeze here, but not often, and usually no lower than -5C (23F)

Unlike our actual cellar (complete with bones and other unmentionables) I would actually be willing to go into this room, to get a butternut squash, say, for dinner.

Shrimp with Garlic and Herbs

Use a grill pan (it's like a mesh skillet) or a mat for these, if possible. Or thread them onto skewers (soaked in water for 15 minutes if wood) to make them easier to turn. 

12oz (350gr) large shrimp (prawns)
1/4 cuo butter, melted
2 tbs orange juice
2 tbs white wine
4 cloves garlic, minced
1 tbs olive oil
2 tbs parsley, minced
2 tbs basil, minced
1/4 tsp black pepper
1/4 tsp paprika

Clean shrimp if needed, if not just rinse and let drain.
Mix all remaining ingredients and pour 1/3 of it over shrimp.  Marinate for 15 minutes. 
To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil. To cook on stove add a little olive oil to a large frying pan and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque.
While shrimp cook, warm sauce.
When done, remove from heat, toss with remaining sauce and serve.

Herb and Garlic Potato Gratin; Time management

There are 2 kinds of people in this world: 

Those of you who are always prepared, had your homework done before you played and are always early for appointments.

Those of us who put on make-up, make meeting notes and talk on the phone whilst speeding done the motorway, late, yet again.

I am not the one in my seat 15 minutes before the curtain rises; I'm the one running down the street screaming for the doorman to wait and let me in.

I have, many times in the distant past, dropped my car off at valet parking at the airport (no time to park) and raced down the concourse waving and yelling to keep the doors open.  (Wouldn't dare, now!).  I actually even got a plane to turn around and come back to the gate for me once (small airport).

It's not that I'm unaware of time.  I'm very, very aware.  My mental conversations go something like this:

Let's see: 5 minutes to dry my hair... I can shave 30 seconds off that, damp is okay

6 minutes to shower...no one needs that long, snap to it, 3 minutes, max

4 minutes to curl my hair.... I can easily do that in 3, skip the bottom

3 1/2 minutes for makeup - easy one, do it in the car at stoplights (hate it when they're all green)

5 minutes to get dressed... stuck with that one, unless I wear the sweater instead of the blouse (no buttons) - 10 seconds saved

2 minutes for breakfast - skip the juice, grab a handful of raisins

I have now saved 9 minutes and 40 seconds.... What to do with all this time?  I could sleep later (popular choice in my youth), I could read 4 more blogs (popular choice, now) I could clean the kitchen (never popular).

The one thing that never, ever occurs to me is to be early. 

My first 'adult' job had the unreasonable starting time of 7:00 in the morning.  We were a sales office; none of our clients started that early.  We sat around and drank coffee for an hour; unless the boss was watching, in which case we did paperwork. 

I just couldn't do it. 

Every morning, after my usual late start, I spent the 45 minutes of my commute working on excuses: 

Stalled train across the road?  Nope, used that last week. 

Overslept?  Never a good choice. 

Accident?  Too easy to verify. 

Family emergency phone call?  Yeah, that might work...

My boss finally came up with the brilliant (or so he thought) idea of fining whoever was late $1.00.

We all actually thought it was rather brilliant, too. 

The next morning all of us perpetual late-comers waltzed in, independently, about 8:00, handed the boss a dollar and sat down. 

It was so worth it!

He relented and changed the starting time to 7:30.  So, instead of arriving at 7:05 every morning I got there at 7:35... I just can't help it!

I keep telling myself I excel under pressure.

Two of my favorite cooks were never in a hurry and always relaxed in whatever kitchen they had appropriated: Jennifer and Clarissa, the Two Fat Ladies. 

They knew how to manage time.

They were eating locally and seasonally before it was the 'in' thing to do. 

They totally ignored such bothersome things as calories and carbs.

They had a wonderful time cooking all sorts of marvelous foods, which is the way it should be.

They've recently re-appeared, via reruns, on our food channel.

I haven't made many of their recipes.

I love watching them and listening to them, but....

Well, I suppose I could substitute duck fat for lard...

This potato gratin, however, I make often.

It has no cream, milk or cheese in it; nothing to mask the taste of the fresh herbs and garlic.  This time of year, with the herbs at their peak and the weather occasionally cool enough to use the oven, these potatoes are perfect. 

Not to be a food snob, but if you don't have fresh herbs, don't bother making this; it just wouldn't work with dried  

Use any herbs you like - as long as you use lots!

Herb and Garlic Potato Gratin  Adapted from The Two Fat Ladies

4 medium potatoes
2 tbs chopped fresh parsley
2 tbs chopped fresh basil
2 tbs chopped fresh oregano or rosemary
2 tbs chopped fresh thyme or sage
5 cloves garlic
3 tbs good olive oil
1/3 cup chicken stock

With a sharp knife thinly slice the potatoes. Put slices in a large bowl of cool water and set aside.
Chop or snip herbs. Finely chop garlic and mix together with chopped herbs.
Remove potatoes from water, lay out on kitchen (paper) towels and pat dry.
Drizzle a bit of the oil in a glass baking dish, just large enough to hold ingredients.
Make a layer of potatoes, sprinkle with a bit of the herb/garlic mixture and drizzle with a little oil. Repeat 4 more times.
Pour the stock over all, cover with foil and bake at 400F (200C) for 30 minutes. Remove foil and continue baking another 30 minutes. Top potatoes should start to brown and get crisp. Remove from oven and serve. 

I'd like to think the I'm learning how to better manage my time.

Yeah, I'd like to think that....

My 7 Links

I've been tripping....

Down memory lane.

I've been tagged in a, most interesting, meme by Chez Loulou... 

According to her: This particular meme was created when Katie at TripBase was looking back over her blog archives and realized that "not all blog posts are created equal."

 Possibly a slight understatment.

The first problem with this particular meme is getting lost on that lane.

For some of us it's a long and winding road.

Enough....

I'll get on with it, as best I can.

1. Most Beautiful: Rhubarb Yogurt Parfait

I was rather proud of this photo - and the color of the rhubarb sauce.  It's not always such a lovely pink.

2. Most Popular:
    I had a difficult time with this one... I really don't know.  Two came to mind as I was meandering... One on Using and Freezing Zucchini with a recipe for Zucchini Gratin.

  And one on Salad Dressings and Eating Real.

3. Most Controversial: 
    This one was easy.  It's the only time I've had people slam me in the comment section. Along with this lovely Potato and Chard Gratin

I did a bit of commentary on the behavior of politicians.  It's true, I do not write a political blog.... but I was speaking about simple good behavior, not making any political statements. I did a similar post the next day, on Health Care... apparently all the people who promised to quit reading my blog did, because that didn't get near the flak, and it was more controversial. 

4. Most Helpful: My Guidelines on Cooking for Two. 
    With lots of recipe ideas.... 

5. Post that suprised me with it's success:
    I don't know if success would quite by the correct term, but the response I got on the  2 posts I did, so very close together last winter on the deaths of our 2 beloved dogs, Sedi and Emma, was completely unexpected, overwhelming, comforting and wonderful.

6. Post I feel didn't get the attention it deserved: 9 Sheep, a Parcel of Land and a New Woman

     Yeah, I know, I'm supposed to be a food blog.... But, IMHO, that is the funniest post / funniest story I've ever written.  If you disagree, please tell me which one you think is funnier.....

7. Post I'm most proud of: Memorial Day: France and America
     Again, not a food post....
I wrote it, I know the story, but re-reading it still brought a tear to my eye.

And there you have it....

I'll probably change me mind tomorrow, but this was a lot of fun.... Plus some embarassing, albeit private, moments.

Now I get to pass it on to bloggers whose 7 Links I would be interested in reading:

Chris of Mele Cotte

Kalyn of Kalyn's Kitchen

Mimi of French Kitchen in America

Jeanne of Cook Sister

Lydia of The Perfect Pantry 

Yes, I can hear those thoughts about being tagged, but, really, this look back on old posts was fun, something I wouldn't normally take the time to do.... Bon Courage!