Consider the situation. This morning, I found an abundance of tasty edible wild mushrooms. Recently, my brother Salvelinas gave me some shallots and garlic from his garden and they are most fantastic (if you think you grow even better shallots and garlic and you would… Read More
I laid today’s bounty out on a table on the deck. There are some different species of boletes, two types of chanterelles, hedgehogs, and lobsters. I gave away quite a few, I have a lot in the dehydrator, and I made some soup tonight. The… Read More
This post is for Az, who asked for some pictures. I used plenty of fresh basil, thyme and marjorum, a few cloves of garlic, and added hot sauce, salt and pepper to taste. It’s just hot enough so you know it’s spicy. This stew is… Read More
We have some company for dinner tomorrow night. Here’s what we’re planning to make. This is a variation of the Shrimp and Redfish Courtbouillon recipe in The Encyclopedia of Cajun and Creole Cuisine by Chef John D. Folse. It’s a variation because I don’t have… Read More
27th Street 