Straight from Provence, a great recipe

When my blogger friend, Barbara, posted her Clafoutis Provencal, I knew we would love it.  I also knew that if I were to make this while in our travel trailer, I would have to make some adjustments.  Our little kitchen is small and so is the oven.  In fact, this was only the second time we attempted to bake in it.  It works just fine.

Also missing was my mandolin for slicing the zucchini, but with a careful attempt, we actually got them sliced thin enough.  The overwhelming surprise of this recipe was the smell coming out of the oven.  It was so breathtakingly delicious, I could hardly wait for dinner.

This is definitely a recipe that I will make often in the future.  It is a perfect vegetable dish to serve with any type of entree.  Barbara, thank you so much for sharing this fantastic recipe from your kitchen.  I wish we could have enjoyed it together.

Please visit Barbara and her blog, Cuisine de Provence and copy this recipe. 

Israeli Couscous with Balsamic Glazed Vegetables

You know how it goes.  You are reading a blog and your eyes drift to the writer's favorite blogs.  You take a moment...ha ha...to check it out and then it takes you to another blog, and so on and so forth.  I just love doing this, but the time does get away from you.

I found a blog this week and I no longer remember where I found it...like who led me to it.  But, I am glad I found Susi.  Her blog is delightful and tonight her Israeli Couscous with Balsamic Glazed Vegetables are on our table!!

I have had a box of Israeli Couscous in my pantry and I always like to clean out as much of the pantry items before we head north for the summer.  This recipe was perfect.  Check out Susi's Kochen und Backen Adventures.

Orzo and Veggies

I am sharing a side dish with you today that doesn't come with a recipe.  It is something I started putting together last summer while in Montana, and just prepared it again this week.  I do not know what it is about it that makes it taste so good, but we love it.  Very simple, very easy....as Chef Tell used to say. 

I boil orzo (whole wheat in this case) a couple of minutes short of total cooking time.  Drain and set aside.

Then olive oil in a hot pan, diced onions, carrots and red pepper.  Sautè until softened, add back the cooked orzo and mix together well as the orzo has probably tried to stick together.  It will come apart nicely.  Top with lots of fresh chopped parsley and enjoy.  It is even better left over.

I must add...I should have mentioned that orzo is a type of pasta that can be found in any grocer in the pasta aisle.  S

A thought or two over coffee...

It must have rained for the last 24 hours. Not always heavy, but a lot of rain. Better than snow in Houston! Haven't driven in snow in a few years, and it is a talent you need to have to survive in snowy areas.

All Americans, especially young students going abroad, need to know that they need to keep their noses clean when in a foreign country. It has been proved again and again, that the American justice system is far superior to anywhere else in the world. Even something as simple as a car accident in a foreign country can prove to be very difficult to settle.

Countries foreign to us simply think differently than we do and we have no right stepping into their front doors and to keep acting like Americans. The old saying "when in Rome, do as the Romans do" is one that should always be remembered.

I remember in 2000, I was an adult chaperon on a mission trip to Graz, Austria and Budapest, Hungary. The majority of our group were teenagers. These kids were very good kids, but they were American teenagers. I was the old grouch who frequently reminded them that while walking down the streets of Graz or Budapest, to quiet down, don't make so much noise as to have people notice you. I have always loved to 'blend in' when in a foreign country. I try to dress like they do, no bright colors, and certainly keep a quiet demeanor. I usually get away with it until I try to speak their language! Unless I am in a place where they speak German, my foreign language skills are weak. I try though, and try to blend in. After all, I am a guest in their country. I truly believe, American exchange students are never fully prepared to spend any time in a foreign country.

Here is something new. The Trout stopped at the vegetable market and picked up some Roma tomatoes. Complaining that they were quite green, he was told that the new rules to stop salmonella are that the tomatoes need to be cleaned with scalding water before being sold. Because the hot water takes the skin right off the tomatoes, they need to be less ripe to accomplish this, so tomatoes will be sold greener. Makes you want to grow your own, doesn't it?

Need to refill the coffee cup...til next time.

Can you guess what it is?

Can you guess what this is? I can only guess at the weight, but it must be well over 3 pounds. I grew up eating this vegetable, but on a much smaller scale. It was always a favorite. I wish my mom was alive so I could ask her just exactly how to cook it, but I will experiment since I have a lot of subject to work with.

This is a Kossack Kohlrabi or a giant kohlrabi. The Trout bought it yesterday as he went through town and saw there was a small farmer's market going on. This part of Montana has a lot of Hutterites living here. They are a religious sect and simply delightful people. Years ago we made friends with some Hutterites in a colony in South Dakota. My parents had visited there years before, so we wanted to thank them for the kindness they showed my dad who got ill while visiting there. My father's family goes back to Russia where Hutterites resided because of religious persecution, and came to America to live. My great grandfather belonged to this sect.

So, I know there will be some raw kohlrabi, possibly some in stir-fry, some creamed, braised, etc. Any other ideas? I am a willing listener.