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Homemade Ginger Beer

Two ginger beer bottles. On the right, a heavy, well-worn, barnacled specimen dredged from the deep off Saint-Malo... a little research showed to be a ginger beer bottle from [...]

2018-02-17T11:42:43+00:00 0 Comments

Zhoug (It’s better than pesto!)

No, that’s not pesto slathered all over a baked sweet potato, it’s zhoug, a spicy Yemeni herb paste made with parsley and cilantro that’s popular throughout the Middle East. [...]

2018-02-12T14:26:11+00:00 0 Comments

Secret Soup Saver

Another blustery day, another batch of soup. Tout simple: leeks, squash, some garlic, and a single potato. That combo usually works just fine for a weekday soup, but this tim [...]

2018-02-12T14:26:51+00:00 0 Comments

Mushroom Broth (with stems and ends)

Why toss out the brown ends and tough stems of those mushrooms you use when turning them into a rich, flavorful broth is as simple as setting them to boil in some water for a [...]

2018-02-12T17:01:10+00:00 0 Comments

How to dry wild (or shiitake) mushrooms

Before.... After successfully drying a surplus of chanterelles (shared by a neighbor) by setting them on top of a warm radiator, I thought the same technique would work for [...]

2018-02-06T13:57:34+00:00 0 Comments

Winter in Brittany: Out on the Mudflats

Me: --Is it cold out? My friend Glenn: Not cold, just miserable. Yup. That pretty much sums it up. ‘Windy, wet, and gray’ sums it up as well. Relentless would be an appropria [...]

2018-01-21T17:47:33+00:00 0 Comments

Linguine with Clams and Chorizo

Linguine with Clams and Chorizo 2 to 2 ½ lb. (1 kg.) Manila clams (this is what I can find in the Mont-Saint-Michel bay) or littleneck or cherrystone clams (about 50 to 60 sm [...]

2018-01-21T17:33:47+00:00 0 Comments

Winter in Brittany: Weather-Obsessed

When you live on the coast Brittany, you get a little obsessed with the weather. The tally of the meteorological sources I consult several times daily is undeniable proof: 4 [...]

2018-01-17T06:57:16+00:00 0 Comments