le creuset, lovage

Hi, it is nice to catch up!!!  Last Sunday I just wanted to go “play” in Kensington, hiking or kayaking, but put my nose to the grindstone and emptied a few planters, groomed the lawn, and was able to get the veggie garden somewhat “cleaned” up as the herbs, lettuces and rhubarb are very prolific.  I need to make a basil pesto, pies with the rhubarb and a mixed herb salt that will get me through until next summer with the fresh flavors of thyme, sage and rosemary. I’ve got a great lovage plant that was part of the garden when Tom and I moved here 30 years ago. I need to cut it down to the base several times a summer it is so prolific. Often referred to as “false celery” because of its resemblance in flavor to that plant I actually like to just snip a few of the thick stems and put in a vase to enjoy the lovely scent it sends out. Lovage has been used from ancient times for many things including seasoning, as a curative and as a love potion. I have used it as a substitute for celery in cooked dishes, mainly stews. It is very potent so a little goes a long way.

A big part of the enjoyment I get while cooking is the use of great knives and cookware. I used my beautiful fire red Le Crueset Bouillabaisse Pot to cook roasted vegetable paella today. (Yes, I included lovage)  I love cooking with enameled cast iron and the Le Crueset brand is a work of art. I have several that I use whenever possible. It comes with a life time warranty and my mom still has some pieces that are over 60 years old. Each one is cast from molten iron in a sand mold that is then destroyed making each exclusively unique.  Then an enamel glaze is applied and baked on. Cast iron is second, only to copper, for conducting heat. It is great for slow cooking and braising. One of my cherished food memories is mom searing off lamb shanks and veggies in her huge Le Crueset Dutch Oven, popping it in the oven for a few hours and then bringing the bright orange pot right to the table for serving. Yum!! And, don’t forget to have a few good knives in your drawer too. My brand of choice is Wusthof, made in Solingen Germany for over 200 years. I have 2 sets of various sizes, one of which has traveled with me around the world to competitions. I kid my nieces and nephews that for sure they’ll be left a “good” knife in my will as this cutlery will be around for 100 years or more.

NOW, GO OUT AND MAKE IT ANOTHER MILLION DOLLAR DAY!!!

XXOO, Mary, Maddie, Sophie, Kos and DJ