adventures of an american housewife in the south of france

Odds and Ends Casserole

Don't you hate throwing out food?  It makes me feel so wasteful when I realize that I've let all the odds and ends in my vegetable drawer sit for too long and I have to throw them out.  I literally cringe and feel guilty.  At least we live in San Francisco where we can put them in the compost bin to be picked up and put to good use...being composted....somewhere...for something.  I'm actually not too sure how it...

Paris Part II – The Food

Living in San Francisco, and as a total snob, I like to think that we offer the "best of the best" as far as food is concerned.  I believe that’s the truth...for the most part.  But there are certain things that the French do in ways no one else can, which mostly includes cheese, pastries, and bread. These decadent treats seem to be around every corner and you just can't get anything like it in the United...

Layers of Flavor: Spicy Squash, Potato and Beef Stew

So, I've been a little obsessed with Butternut Squash lately.  It all started when I made that savory Golden Winter Soup for Book Club.  I ended up with too much Butternut Squash, so I decided to try out this recipe for Squash, Chickpea and Red Lentil Stew in the crockpot.  Notice that I didn't blog about that dish and I'll let you guess why.   So I used the leftover Butternut Squash, but I didn't have quite...

2011 San Francisco Restaurant Guide

Last week one of my favorite San Francisco restaurant blogs, Eater SF, updated their 38 Essential San Francisco Restaurants.  Most of the places included on this list are top of the line, rather schmancy establishments, but a solid list nonetheless.  I often get asked for restaurant suggestions from friends and co-workers, so I decided to put together my list of Top Restaurants in San Francisco by category. ...

Soup: A Mouthwatering Work of a Culinary Genius

Last night we had our first Paperbacks and Pinots Book Club of 2011.  We all gathered at Taylor's apartment to discuss Dave Eggers, A Heartbreaking Work of a Staggering Genius.  I had actually already read this book about two years ago, but I spent the last few days of my commute to Oakland browsing through the novel to refresh my memory.  I love this book mostly for its humor, but I also enjoy the fact that it...

Like Father, Like Son: Todd’s Fish Tacos

As I mentioned last week, my father in law, Todd,  is a really fantastic cook!  It's easy to see where The Hub gets his creative streak in the kitchen.  While we were back in Wisconsin, Todd made us some really delicious Fish Tacos, adapted from this Giada DeLaurentis recipe.  I decided to replicate the dish for a little dinner party we had last week with our friends Erika, and  Jim and Abby, who are...

CrockPot Creations Part 3: Pork Carnitas with Green Apple Slaw

My first week back to work was a hectic one and left me with very little time at home for cooking.  I managed to throw together a few meals, but one night The Hub and I decided to turn to our trusty friend, The Crockpot, for help.   We had bought a 3 lb. pork shoulder over the weekend and decided to make some tasty Pork Carnitas We had also bought a giant bag of Granny Smith apples over the weekend and needed...

Date Night with The Hub

When The Hub and I found out in October that the next step in our Life Plan had been indefinitely postponed, I knew that my gig as a full-time housewife was coming to an end.  We live in an expensive city, and at that point I had been unemployed for over 5 months.  It was time to get back in the job market.  I found a great opportunity contracting for an old client of mine until our Life Plan gets back on track,...

Crockpot Creation Part 2: Meaty, Chipotle Chili

It was uncharacteristically chilly and rainy this Thanksgiving weekend, which meant that we had to come up with an alternative for The Hub's Birthday BBQ.  We decided to move the party inside and put together another Crockpot Creation! As usual, this creation was The Hub's brainchild.  He wanted to do a chili that included a LOT of meat and some slow heat, which can best be derived from chipotle chilis. ...

A Stuffing “For The Rest Of Our Lives”

You can probably tell by now that I like to use a recipe when I'm cooking.  I'm good at following directions.  When I need to improvise in the kitchen, I panic.  What can I say, it's the perfectionist in me!  I want to know that it's going to taste good.  I'm not sure what came over me, but when I made that Stuffed Acorn Squash last week, I just knew I wanted make a few small changes to the recipe and turn it...

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