Dorothy P, I'm gonna send you some vitamin pills! It's certainly not that I disapprove of your no frills/no fuss dinners, I just want to make sure you stay well enough to keep writing! :wink:
) "spicey fish chowder". I discovered this oldish recipe while looking through many cookbooks, hoping to find something vaguely different to cook last night. Garlic, tomatoes, oregano, parsley (no basil in the dead of winter 
), cayenne pepper, a bit of wine & fresh fillets of fish. Not bad, not bad .... though I suspect a true expert at chowders (which I would love to learn more about!) might scoff.
That sounds really good, Olga. I always think of chowder as a creamy soup made with milk, but I don't know if it has to be. Manhattan clam chowder has a tomato base, so there's at least one exception.
.... they sound interesting, folk rave about them, but you're not quite certain what they actually are!
)
It's one of those mysterious areas of the unknown to me (not living in the US) like "gumbo" or "hoppin John"
msolga wrote:
It's one of those mysterious areas of the unknown to me (not living in the US) like "gumbo" or "hoppin John"
That's how I feel about Indian food. It sounds really interesting, but I haven't been exposed to enough of it to know what it's supposd to taste like.
I would love to visit Oz. Is that personal chef's job still open?
Its morning and I am still biting Idlies - the left over ones.
