Wine and Nuts

Nuts, actual nuts, aren’t necessarily as hilarious as I found my two kids in the below entry, but they’re compelling, mostly because of their versatility. There are few ingredients that can be used and enjoyed in so many ways. I always have freshly toasted mixed nuts on the island in the kitchen, just in case … Continue reading

Nuts as Thickeners

I remember sitting down to a country meal in Provence many years ago.  It began with little appetizers – freshly cured olives, tapenade, rosemary spiked aioli, then segued into a first course of a rich, fish soup.  Everything was delicious, but what stole my palate was the main course, gorgeous braised goat with a thick, … Continue reading