Sharon, that tart looks delicious. Looking forward to the recipe. Beth, Tiramisu birthday cake. What a treat. Jim, this is definitely a keeper recipe. White Beans and Sausage Source: David Leite's - The New Portuguese Table - My Family's White Beans and Sausage 1 pound dried navy, small California white or great northern beans, washed and sorted 1/2 pound bacon 1 large onion, chopped 3 cloves garlic, minced Bay leaf olive oil 3/4 pound Chourico, Linguica or Dry-Cured Smoked Spanish Chorizo cut into 1/4-inch slices 1/2 teaspoon dried red pepper flakes, or more to taste 1 tablespoon sweet paprika water ( I used chicken broth) Salt Freshly ground pepper 3 tablespoons tomato paste (squeeze tube) Fresh chopped flat leaf parsley Heat a large pot over medium low heat. Add the bacon and cook, stirring often, until the fat has rendered and the meaty bits are crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels. Bump up the heat to medium, add the chourico and sear until lightly browned, 7 to 10 minutes. Transfer the chourico to paper towels. Pour off all but 3 tablespoons of fat from the pot. Or, if the pot is dry , drizzle in some oil. Add the onions and bay leaf and cook, stirring frequently, until deeply golden brown, 20 to 25 minutes, adjust the heat as necessary to prevent the onions from burning. Add the garlic and paprika and cook for 1 minute more. Drain the beans and dump them into the pot, along with the chourico and red pepper flakes, and 3 1/2 cups of water (I used chicken broth). Bring to a boil, reduce the heat to low, cover and let burble gently. Stiring occasionally, until the beans are tender. Begin checking at 45 minutes, but it may take as long as 1 1/2 hours , depending on your beans' add more water (chicken broth) if needed. Fish out and toss the bay leaf. Stir in the tomato paste and bacon and simmer for 10 minutes to thicken the cooking liquid. Season with salt and pepper to taste. Let the beans sit uncovered for 10 minutes to absorb and excess liquid. Serve. Here is a link that might be useful: Thibeault's Table White Beans and Sausage

Dixie I really must try your fire and ice salad.....it looks so good. I've copied and pasted it. Ann those prawns and avocado are one of my favourite combos as well. Just wish our lime tree would hurry up and produce. All citrus crops in the Canaries were devastated by the April hot winds. Just hope I get some fruit this fall. Nice burritos AM and your blog is great! Marigene....all you've made looks delish. I envy you being able to make some of Annie's salsa. We don't get any canning equipment over here. Perhaps I'll try and make some for my daughter when I get to Canada next month. Light and easy food these past days. Weather has been hot and humid and I've been clearing out closets in the guest bedrooms and caught a bit of a stomach bug. So I made a vegetable frittata one day to use up leftover veggies, together with a salad. And yesterday we went out to the newly tried restaurant of the other day where I had the gorgonzola tortellini. This time that was Wolfram's choice while I took ravioli in tomato sauce. Weather was lovely yesterday with a little breeze. View across the side street from the restaurant was of a pretty little Spanish cottage and a beautiful Canary palm. SharonCb

Beanthere, here is the recipe that Monique posted over on Gardenbuddies. Monique's picture accompanying the recipe is definitely magazine cover worthy. On-the-go lemon loaf with pistachios Flecks of green pistachios make this luscious lemon loaf even more appealing. The sweet-tart lemon glaze helps keep the bread incredibly moist. 220 calories Preparation time 15 minutes Baking Time 55 minutes Makes 16 slices 1-3/4 cups (425 mL) all-purpose flour 1 tsp (5 mL) baking powder 1/2 tsp (2 mL) salt 1 lemon 1 cup (250 mL) coarsely chopped shelled pistachios 1/2 cup (125 mL) unsalted butter, at room temperature 1-1/4 cups (300 mL) granulated sugar 2 eggs 1 tsp (5 mL) vanilla 2/3 cup (150 mL) milk 1.Preheat oven to 350F (180C). Lightly oil or spray a 9x5-inch (2-L) loaf pan. In a medium-size bowl, using a fork, stir flour with baking powder and salt. Grate peel from lemon, then stir in. Coarsely chop nuts. In a large bowl, using an electric mixer on medium speed, beat butter until smooth. Gradually beat in 1 cup (250 mL) sugar until well mixed, 2 minutes. Beat in eggs, vanilla and milk. Using a wooden spoon, stir in flour mixture until batter is moist. Stir in nuts. Do not overmix. Scrape batter into prepared loaf pan. Smooth top. 2.Bake in centre of preheated 350F (180C) oven until deep golden brown and a cake tester or skewer inserted into centre of loaf comes out clean, 55 to 65 minutes. Meanwhile, squeeze 3 tbsp (45 mL) juice from lemon into a small bowl. Stir in 1/4 cup (50 mL) sugar. It won't completely dissolve. When loaf is baked, remove pan to a rack. Using a cake tester or skewer, immediately poke several holes in top of loaf. Brush or drizzle half of lemon glaze over hot loaf. Cool in pan 10 minutes, then run a knife around inside of pan to loosen loaf. Carefully turn out loaf, then turn top side up on a rack. Evenly brush or drizzle remaining lemon glaze overtop. Great warm or at room temperature. Or cool completely, then wrap in plastic, then foil. Bread will keep well at room temperature 1 day or refrigerate up to a week or freeze up to 2 months. Packed To Go Slice bread, then place on a plastic tray and wrap in plastic. Or store in a covered container. Courtesy of Chatelaine magazine . *****My notes.. I wrapped this bread quite tightly almost as soon as it was cooled..This morning it was as moist as can be..and lemony luscious.I added some lemon juice to the batter also as I love the taste of lemons. Monique Quebec Zone 5

Well, I just finished breakfast, but now I want potato pizza, Hong Kong noodles, fish and chips, AND dessert! Last night I fixed a Lancashire Hotpot with beef, onions, potatoes and carrots. This is such an easy dish I don't know why I don't make it more often. I bake mine at 300 for 2 hours or more then up the heat to 375 and remove the cover of the casserole to crisp up the potatoes on top. And...I have leftovers! Today I'm going to make a 15 minute Curry Vegetable soup to use up some broccoli and cauliflower. This is a new recipe to try. At one point last week I had 3 homemade soup recipes in the fridge, which I love because I usually go home for lunch on work days. Lancashire Hot Pot based on the recipe from Marie at The English Kitchen blog Serves 4 I guess you could call this the English version of Irish stew. One pot cooking of the most delicious persuasion. 1 TBS olive oil 750g diced lamb (or beef) 2 onions, peeled and sliced 2 carrots, peeled and cut into chunky pieces 1/2 medium swede (rutabaga) peeled and cut into 1 inch pieces (can omit) 500ml lamb stock 1 TBS Worcestershire sauce 2 sprigs of fresh thyme 750g of potatoes, peeled and cut into thin slices butter sea salt and freshly ground black pepper to taste Pre-heat the oven to 160*C/350*F. Heat the olive oil in a large skillet. Add the meat in batches and fry it until browned on all sides. Remove with a slotted spoon to a large casserole dish (one with a lid) as it browns. Set aside. Once all the meat it browned and removed from the skillet add the vegetables to the pan. Cook for 3 to 4 minutes, stirring them occasionally. Return the lamb to the skillet and pour over the stock. Add the Worchestershire sauce and season to taste with salt and pepper. Mix it all in well and then carefully pour the mixture back into the casserole dish. Tuck the two sprigs of thyme into the mixture, burying it. Cover the top of the mixture with a layer of half of the sliced potatoes. Season with salt and pepper and then dot with butter. Finish layering with the remaining potatoes and adding a final dusting of salt and pepper and dot once again with some butter. Put the lid on. Bake in the heated oven for 1 1/2 hours. Remove the lid and bake for a further hour until the meat is very tender and the "thatch" is nicely browned in places and tender as well. Serve hot spooned out onto hot plates along with seasonal green vegetables on the side and plenty of crusty bread and butter to mop up the delicious juices.