Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Additions
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We enjoy a transition period from working to relaxing at the end of each day. Even as retirees, we’ve kept up this habit which in French culture is called Cinq à Sept. Throughout COVID, when we were isolating, we got pretty darn good at mixology (spirit-based or mocktail) thanks to some YouTubers and books (shoutout…
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We like to start our evenings with cinq à sept, aka the cocktail hour. It’s a way we transition from all that has been going on throughout the day into a more relaxed time for dinner and evening. Sometimes we even include adult beverages, but usually there’s a bit of and appetizer to get the…
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Here’s another great way to make use of all of those tomatoes! This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me. One of my sisters lives…
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If you haven’t yet been introduced to Ground Cherries, I’m here to encourage you to give them a try. Related to both tomatoes and tomatillos, this tiny yellow fruit has a taste that is both sour and sweet at once. While I don’t eat the husks, I do love the fruit. You can read more…
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We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto…
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We’re coming to the close of our CSA Share for the regular season, and while it has been a positive experience, it is sometimes a challenge to find uses for some of the more unfamiliar items in our share. This week I was introduced to Aji Dulce peppers. Looking vaguely like Scotch Bonnet peppers, I…
Four Nights A Week 