The Modern Trobadors, and specifically to their recent posting (Don't Forget Provence in the Winter) which discusses the different truffle festivals of Provence. Be sure to stay tuned for their upcoming post in which they go a-truffle-hunting with Artur.
Homegrown tomatoes! Homegrown tomatoes!
What'd life be without homegrown tomatoes?
There's only two things that money can't buy,
and that's true love and homegrown tomatoes!
Flu season has begun and if the coughing and sneezing at work is any indication - it's going to be a doozy. One must jump into action the moment early symptoms appear, so along with your vitamins and echinacea tea, I offer you my grandmother's recipe for avgolemono soup. From Greek "avgo - lemono" translates to "egg - lemon", and is used as both a soup and as part of stew-type dishes.
Traditionally the soup is made with chicken broth in which rice or orzo pasta has been cooked, along with pieces of meat (usually chicken), before a mixture of eggs and lemon juice is added. The consistency varies from broth to thick, and most important is that the broth be removed from the heat before the eggs / lemon juice are added. My favorite recipe is my mother's, which she has refined so that it can be made quickly. It's a broth version with just the right amount of lemon juice to make it - well - lemony.