What am I going to Wear? Secret #3 of 4
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FRUIT, WINE, A BIT OF SUGAR—NOT SANGRIA BUT THE ULTIMATE IN SUMMER DESSERTS
During the last two posts I’ve been writing about serving fruits for dessert. It has brought up memories of the long lunches we would have during what seemed to be those endless summer days I spent in the South of France when we all gathered at my grandparents’ home. Lunch was the main meal of the day, we lingered...
FOR FLAVOR—EAT WHAT IS RIPE RIGHT NOW
After the harshness of winter, spring is when the earth warms up enough to allow the new growth of the season to break through and flourish as the first crops of the season. The tastes are fresh and still full of the sun’s warmth—ready for us to enjoy. The first crops, asparagus, lettuce, and strawberries, to name . . .
THE PERFECT DESSERT—WITH NO WORRY
I love fruits and always have. More often than not fruits are served for dessert in France. It is more common there than it is in the US. Finishing a meal with a little sweet is the perfect balance to satisfy our taste buds, but in the US sugar has become our sweet of choice and something we overindulge in. I read...
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