I’m sure more than a few of you who stop by my blog or get email updates on what I’m cooking up also follow Suzanne from A Pug in the Kitchen. If you don’t, you’re missing out on a very special blog from a charming lady & her sidekick Percy. You’ll find a post from me there, for Roasted Cauliflower Steaks with Chermoula Sauce. So there, that’s your “teaser” so click over now to find out more about this enticing recipe, and be sure to take a few minutes to explore Suzanne’s blog while you’re there. 🙂
I told this story elsewhere on my blog, about a Cassoulet I tried from one of Michael Chiarello‘s recipes. Well, frankly, the Cassoulet was a big hiss-boo. What wasn’t was the Brussels Sprouts (just one component of the overly complicated Cassoulet) sprinkled with this fantastic Michael Chiarello’s Fennel Spice Rub. They were out of this world fantastic and when I was putting that Cassoulet together, I kept nibbling on the Brussels Sprouts and had to remake the entire batch!
When spring comes, I can’t wait for Rhubarb. While I grew up eating Rhubarb mostly in things like pies and cobbler’s (the settlers referred to rhubarb as “pie plant”) I also loved Rhubarb sauce. The sauce in Spice Rubbed Pork Tenderloin – Rhubarb Cranberry Compote, though? Definitely not your Grandma’s (or my Grandma’s) Rhubarb Sauce.
When my son was in Scouts, we went to a huge “Rendezvous,” a nod to Minnesota’s Boundary Water’s heritage. The parents made shirts from historic patterns, everyone went in costumes, kids and adults, alike. How do you get “leggins” to stay up? That’s a rhetorical question.