Although this dish touts the name of the “most famous cooking school in the world” they don’t claim credit and think it probably came from Germany. Side note: it’s a true irony that when you tell anyone French about Le Cordon Bleu Cooking School, they cock their heads to the side and say “Le Quoi”? … Continue reading
As we prepare to leave the Chateau, I’m busy trying to savour every little bit. I’ve been noticing all the architectural details, the ancient stone walls (3 feet thick!) and we took some time to sit out on the lawn in les transats, enjoy the sun and drink chilled rose. Keeping with the theme, I … Continue reading
I inadvertently made these two recipes the other day and so we had a pink & green Spring Borscht for dinner and a pink & green Rhubabrd Upside-Down Cake for dessert. While unintended, the effect was fun and put a smile on my face. Spring Borscht I love borscht but it can be laborious, especially … Continue reading
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Adventures and misadventures in food, travel & life
The Skipping Stones 