petite tête de chou

Tamales and quesadillas. Include the turkey in a salad with spring greens, walnuts, dried cranberries, apples and crumbled blue cheese. Top sliced, marinated beets, avocado, red onions and pine nuts with it. Use it in a stuffing for winter squash, artichokes, mushrooms or cabbage rolls.

Chefs knife Pepper grinder Head of garlic Fresh herbs from my garden

Well it certainly wasn't a brunch, but my husband and I grilled prawns on the back porch in the rain and drank half a bottle of Chivas Regal.

Tabouli is mostly about parsley.

Perhaps this is a bit strange...but could you crumble the prawn crackers and add what you like and use them as a breading for various dishes?

Considering that this is the Southern Food Culture forum and you are the host, do you have a favorite deviled egg recipe? Would smoked catfish or a garnish of crawfish (I call them crawdads here on the West coast) be out of the question?

It isn't a recipe for tuna but the method works very well for all kinds of fish. Click I definitely add the ginger and, for my tastes, chopped bird peppers (or hot pepper flakes in a pinch) and lots of Thai basil to garnish with lime wedges.

Perhaps it's because of the stickers with a smiling, happy little pig on my pork products (hey, he must WANT and LOVE to be eaten) that I seem to do so well with pork, I don't know. But it's awfully hard to mess up an already wonderful meat! I guess coming from from a former vegan and vegetarian this counts as *something.* So, I seem to have a bit of a knack with pork (lean or lusciously fatty) and, well, simplicity. This was was much easier and effectively done when I had access to very fine vegetables, fruits and meats. I would resist the urge to add a bit o' this and that and rely heavily on the quality of the products. These days I simply don't have access to the quality stuff. Mail order is fine, but the budget is less so. I now grow most of my own herbs, keep my spices very fresh (often toasting them to maximize the flavor), make all of my own stocks, etc. But it's difficult to do what I do best...simplicity.

Have you brought them out for really excellent coffee or made them some? Perhaps they just don't know what they're missing.

Handful of Necco wafers.

At my desk in front of the computer.

Definitely blue potato chip. Um, with sea salt?

Smoke a joint? Seriously tho, I browse through eGullet, the grocery store and a few picture-pretty magazines. I usually get excited about something!

Quite a few ideas here...click.

I had such a round face when I was a baby that my grandfather called me his little cabbage head. My parents and childhood friends still call me chou...short for petite tete de chou.

Pear strudel? Oh boy, YUM!!

Great idea!! I'm going to try it out this week. For the record, what brand of mayo do you use? Or is it home-made?

Wow! I've never heard of that. Where did that idea come from? Is the sandwich crispy?

Drinking a cold beer, cooking a spaghetti/garlic bread/green-salad supper and looking out at my garden all a'flitter with birds and green, sprouting things.

An excellent use for less-than-summer-quality tomatoes! I like to add fresh thyme and chives from from my winter garden. I'd add a red-leaf and avacado salad with a balsamic vinaigrette. Winter food is wonderful.

Hi Lucy, I'm curious about the tin pots outside of your window. Do you use them for herbs or flowers? And it looks like you're forcing a bulb of some sort in a glass jar. What is it?

Strips of dried fish?

What is mango kuchela. What do you do with this? Is it a chutney? And if anyone has a mango pickle recipe, I'd love to make this. ← Hi Akiko. Kuchela is a Caribbean condiment. I've used it to top a (hot or cold) rice and beans dish with a spoonful of yogurt, toasted cumin seed, lots of fresh lime and cilantro. Its a nice addition to a fried pork and eggplant pita with shredded fresh vegetables- red onion, carrots, bell pepper and lettuce or cabbage. It also pairs well with curries, tho I prefer to use it in addition to a sweet chutney.

Very interesting. Thank you.

Mango Kuchela. click