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The summer squashes are still going strong in the potager. Actually, after going dormant during the heat wave I was ready to pull them out ..read more
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Thyme for Cooking Blog by Katie Zeller - 3d ago

Grilled Duck Breast – aka Magret de Canard is, in our opinion, better than grilled steak. As an added benefit, it suits the hidden ..read more
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Thyme for Cooking Blog by Katie Zeller - 6d ago

When I lived in the U.S. I did a lot of canning (bottling to the Brits). I would order bushels of tomatoes and pickling cukes, pick up a ..read more
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Garrison Keillor, of public radio fame, once asked:   “Why do the inhabitants of Lake Wobegon lock their cars in the month of August? ..read more
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Thyme for Cooking Blog by Katie Zeller - 1w ago

This is not proper aioli. This is a marinade and basting sauce for grilling. I am not going to go through the effort of making a proper ..read more
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As with everything considered a classic, there are a lot of variations on a proper ‘Salade Niçoise’. Some have radishes; some bell ..read more
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Not all potato salads need a creamy dressing. Sometimes, a simple vinaigrette is best. There is a French potato salad that we love using ..read more
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We’ve been enjoying real, thick, rare steak from the grill this summer – thank to discovering a butcher that ages his beef and cuts it ..read more
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This is the penultimate salad of this season. (I like that word….) We have been done eating them for a week or two but I didn’t want ..read more
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I don’t feel much like cooking when the temperatures climb above 38C (100F). Actually, I don’t feel much like eating, but one must ..read more

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