Living the life in Saint-Aignan

This is a recipe I found entirely by accident on the internet the other day. Credit goes to Jacques Pépin.
The first step is to trim and slice a pound of Brussels sprouts. The easy way to slice them is with the slicing blade on your food processor. You can drop six or eight sprouts in the processor's "feed tube". Then do another small batch. In just a few...

This is a photo of Natasha, the Sheltie dog that we call 'Tasha. Her ninth birthday is coming up the week after next.
After posting yesterday about an omelette I made recently, I came across
this post about the same recipe from November 2025.

Yesterday for our lunch I made an egg dish that I guess is a kind of omelet. Or a quiche cooked in a frying pan — a quiche sans pâte, or "crustless" quiche. One recipe for this type of egg dish that I just found calls it une omelette paysanne à la farine...

Judy (and all), here's what the Larousse Gastronomique food encyclopedia says in its article about the verbe mariner:
Mettre à tremper dans un liquide aromatique un ingrédient pendant un temps déterminé, pour l'attendrir et le parfumer. Cette pratique culinaire est très ancienne : vin, vinaigre, eau salée, herbes et épices permettaient non seulement d'adoucir le goût...