(The tastiest) Reuben


My today’s post is one of those “beige” foods I usually try to avoid! Despite the fact that I am a big fan of healthy eating and having lots of colourful veg on my plate – I still leave room to misbehave! It’s hard to watch the likes of Man Vs food and not secretly fancy tasting a meal or two from that show. So this is a post mildly inspired by those infamous New York deli’s where the sandwiches (and calories) are piled high!

This -“The Reuben” sandwich is supposed to be a big deal in New York city and seems to convert anyone who tastes it.

Here is a quote from Allegra McEvedy in Around the world in 120 recipes .

I’d never heard of a Reuben when I arrived in New York, but I’d go as far as to say that now I couldn’t live without them. They…

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Summer Spaghetti

Words and Herbs

When I turned over the page of my kitchen calendar for August I immediately knew I must try this recipe! It uses herbs I have in my garden, especially basil, which I posted about here recently.



After tracking down some Ricotta (I live in an uncivilized part of the world where people don’t seem to stock it!), I was hoping to take a lovely photo of it in the Sunday summer sun… then we had a major storm and had to turn all the lights on mid-afternoon!

Summer storm

A good excuse to make it again very soon – just for the photo of course! 😉

(Another trip to the big supermarket later…)

Summer Spaghetti


(Slightly adapted from the original calendar recipe, to serve 2-3 hungry people!)

  • 300g (10 1/2 oz) spaghetti
  • 1 onion
  • 2 cloves garlic
  • 300g (10 1/2 oz) cherry tomatoes, quartered
  • 200g (7 oz) ricotta (or 200g vegan sour…

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Honey Maurice Salad


Romancing the Bee

It’s too hot to cook and almost too hot to eat. This salad is the exception.

Beautiful photo courtesy of Silver Sage. Check  her post for an interesting story behind the basic recipe!!



2t white vinegar
1 1/2 t lemon juice
1 1/2 t onion juice. ( or juice from 1 small onion)
1 1/2 t honey
1 1/2 t Dijon mustard
1/2 t dry mustard
1 Cup Hellman’s Mayonaise
2 Tbs Chopped parsley
1 hard cooked egg, diced
salt to taste

Salad Ingredients:

14 Oz ham, cut into strips
14 oz turkey, cut into strips
14 oz swiss cheese, cut into strips
1/2 Cup slivered sweet gherkin pickles
1 Head iceberg lettuce lettuce-shredded


Combine the 6 dressing ingredients and stir to dissolve the hoeny.
Add remaining dressing ingredients and mix well.
Chill dressing.
Combine the ham, turkey, chesse and pickles together in large bowl.

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Guest Post: Christmas Feasting in France

Rantings of an Amateur Chef

I love to travel and find it interesting how the same holiday is celebrated around the world. Leah Larkin from Tales and Travel  shows us how Christmas is celebrated in France. Check it out and take a look at Tales and Travel  while you are at it…

The French are obsessed with food – or so it seems.  Restaurants, recipes, dinner menus – all are frequent topics of conversation.  At this of year, the focus is on the most important feast of the year, the Réveillon or Christmas Eve dinner.

I moved to France eight years ago and have been invited to share this occasion at the home of French friends, and I’ve invited them for the meal at our home.  The name of this dinner comes from the word réveil (meaning “waking”) because participation involves staying awake until midnight and beyond. At friend Veronique’s one year, dinner was interrupted at…

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My Posts

New Year’s Eve 2012

Cooks Lobster House

Cook’s lobster House  Bailey Island Maine

New Years EveWe are staying open until the ball drops!!  We will be having drink specials and a champagne toast at midnight!! Snacks all night long! Please share with all your friends!!

2012 New Years Eve Dinner Specials

Cook's Lobster House on Bailey Island maine New Years Eve Dinner

Cook’s Lobster House on Bailey Island Maine will be serving New Years Eve from 11:30 to 9pm. Come ring in the New Year at Cook’s Lobster House with a wonderful selection of specials. In addition to the specials listed below we will also be serving our entire menu.

  1. Prime Rib Au Jus:(A 12 oz. cut of prime rib and served with pan dripping au jus and  our fresh-baked popover) ………………………………………………………………………….. $24.95
  2. Baked Stuffed haddock: (Fresh filet of haddock stuffed with our seafood stuffing and topped with our delicious lobster sauce) ………………………………………………… $18.95
  3. Roast Loin of Pork: (Sliced roast pork served with brown mushroom sauce).. $16.95
  4. Lobster Scampi: (Fresh picked lobster sautéed in a…

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