Freshly harvested Swiss chard (and what you can do with it)

Do you know what Swiss chard is? Well, it’s not kale… And it’s not like kale, either.

Kale’s leaves are much tougher than the leaves of the colourful-stemmed Swiss chard. If I had to compare the chard to something similar, I would say it’s kind of like spinach.

So what does one do with this chard?

Lots. It’s quite versatile. Continue reading “Freshly harvested Swiss chard (and what you can do with it)”

Bone broth in summer? I say: why not?

Of all the things to cook on a hot day, I decided today I needed to make bone broth.

copyright Writer of Words, etc.

I like a good quality stock. It is so versatile and goes beyond soups. When I run out I sorely miss it.

I ran out a few weeks ago.

The flavour, the healthful properties, everything is improved in homemade stocks and broths. Right? I can also control the amount of salt. Most store-bought broths are way too heavily salted for my taste.

Continue reading “Bone broth in summer? I say: why not?”

The Monkey Bread saga – part 2

The continuation of the Monkey Bread saga continues…click here for part 1 from yesterday.

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My tween girl and I were baking bread (me) and Monkey Bread (her).  While the doughs were rising, and the dishes piling up, and I had my back turned for a moment, she disappeared.

Because, kids. 🙃 Continue reading “The Monkey Bread saga – part 2”