Wednesday, 13 September 2017

Cooking up a storm

First thing first! Thank you to all your well wishes, we made it through Irma with minimal damages: a few branches down and our already wobbly fence collapsed in several places. We are all safe: Victor came with a friend and Philippe made to Orlando on Friday. So after cleaning the yard, all seems almost back to normal in our little corner of the world. I wish it was the same for all around us.

Since then, I have been cooking non-stop, it might be some kind of post-stress reaction. So far we have:

  • Chicken casserole: thighs cooked in white vine, canned tomatoes, olives and herb from my garden.
  • Pull pork:  a pork shoulder cooking very very slowly with canned tomatoes (again), vinegar, ketchup, a pinch of sugar and lots of onions.
  • Hachis Parmentier: with left over of mash-potatoes, layered with ground beef cooked with lots of courgettes and chopped tomatoes, cheese on the top.
  • Spaghetti squash stuffed with the same ground beef and veggies mix.
  • Gallons of soup: leeks, carrots and courgettes julienned, slowly cooked with bacon bits and veggie stock.
  • Figue Clafoutis: substitut cherries by figues, because it’s what I had in the fridge.


That’s a lot of food considering that the guys of the family are going to be away by the end of the week. Nevermind, I will fill Victor’s bag with good food and will feel much better knowing that he has a few decent, healthy meals the the next few days.

Now I can go and catch up on sleep.

And here the Clafoutis recipe if you are interested.