I posted about this on Facebook last week, but I wanted to expand on it because it was so delicious, especially for such an impromptu creation, and one that used up some leftovers. I had shepherd’s pie in mind when I took some Double Brook Farm ground lamb out of the freezer that morning, but wasn’t sure if … Continue reading
I’m scooping myself here, for my upcoming March 13 In The Kitchen column for the Princeton Packet about Shepherd’s Pie. Which, by the way, is made with lamb, while Cottage Pie is made with beef. I never knew. But I couldn’t resist sharing this photo of my own recent efforts. I didn’t pipe on the mashed … Continue reading
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FAMILY LIFE IN A FRENCH COUNTRY VILLAGE
Holding High the Flaming Sword of Truth - even when it gets really hot and owie
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{salty wit + a sweet tooth}
recipes from a food stylists kitchen
Mexican food and culture, on both sides of the border
Exploring food with gusto!
For the love of Cooking
Travels in and near NJ in quest of nature's beauty
Exploring food with gusto!
Exploring food with gusto!
Exploring food with gusto!
Exploring food with gusto!
Food & Dining in the Garden State
Exploring food with gusto!
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