IMG_3507-1Get fresh liver at your local market, or from somebody that really, really, loves you.

Boil the liver in plain milk, up until the meat is no longer pink.

Drain the liquid out.

Drop the meat into a food processor.

Now, be ready to taste every single step for now on.  These tasting will determine the great quality and amazing taste of your own creation.  Not one pâté taste the same because it depends of the meat used, what the animal ate prior to been served on your plate and what kind of spices you will put in your meat.

Drop some fruit juice or alcohol liquor into the mix, about 2 tablespoons.

Add any herbs to your likes, about 1/4 of a teaspoon at a time and taste.  That includes salt and pepper.

When the pâté meets your requirements, drop your creation into a well oiled very small container and serve the day after or freeze it all.  The pâté will age very well and will change taste over time.

I love process like this one, no recipe, just emotion involved!



It is very important to test the yeast in the making of bread


What could be a major error at home, in the making of bread is not the test the yeast.  Too many junior bread makers make this mistake and upon failure, gave up making wonderful fresh breads at home…

An active yeast will give you wonderful big breads, make no mistake here.  You need a live yeast to active the bread to be.  Here in this photo, the yeast has been activated, no doubt here, seeing the overflowing of it all over the kitchen top!

It is a simple process and it does not take long to do.

Take 2 cups of lukewarm tap water.  Mix in 3 tablespoons of white plain sugar in the water, until the sugar is all dissolved.  The sugar will cause the yeast to be activated.  Then, add 2 tablespoons of dry yeast, any kind will do.  Mix in with a spoon and put aside until you see some reaction taking place in the water.  Any bubbling, any movement, anything.  If the water stays the same, the yeast goes to the bottom of the water, etc… it means that your yeast is dead…  Discard and restart again.  If again, no reaction, well, bad news, your yeast is dead, very dead.


My bread done yesterday, the ones I did between two renovations construction of my ancestral house project.  Baked at 375F, 35 minutes or so, bottom shelf of my oven.  My bread pans are from Shenyang, China.  Perfect rectangle bread pan.

A dead yeast will not give you any edible bread.

Yesterday, I made this wonderful plain white bread, using a plain basic white bread recipe.  Once the yeast has been tested and it looks alive, drop the active yeast in a mixing bowl, add 2 teaspoons of salt, 1 egg, 3 tablespoons of butter and mix together on medium speed.  Add to the mix, about 5 cups of plain white flour or just enough to form an elastic dough.  The amount of flour here will depend on the weather, the kind you are using or the size of the egg used (more liquid, less liquid, etc…).  When the dough is elastic, stop the mixing.  Drop the dough in a greased bowl.  Cover the bowl with a wet dishtowel or a plastic wrap and let it raised into double size.

Yesterday, the weather was perfect to make bread so I did it.  Usually, when it is the new moon of the month, the breads making is just perfect, do not ask me why but over the years, it is a fact for me.

With this plain recipe, I usually add about 1/4 cup of anything else to give the bread a certain flavor, just because I like to add flavor to the bread.  Like in this one, I added 1/4 cup of chopped green onions tops that have been growing in my garden right now ( I am so proud of my garden, my first one since 1997…).


Homemade club sandwich made out of this bread

This particular bread made is giving me a wonderful toasted coat, in the toaster.  Some time, some bread will toast better than others.  This one is the perfect one.


The bread this morning, toasted, served in one of my Mexican dish (typical blue dessert plate) and plain butter. Enjoy my friend, life is beautiful.


This old chair

How to


A rainy day project:to wave a seat cover and back cover to an old rocking chair of mine. For that, lets use old men ties


Slowly bur surely, lets starts


Oh, some of those ties are not so cheaps


I did not cut out the ties. I started by doing the seat first


The principle is quite simple, once I understood it, it was just a question of doing it and finishing it


The alternance of using one big end of tie and a small one did the trick for this chair. Also I kept the tension of the ties just right, not too tight.


The beauty of the silk colors is amazing. I like it a lot.


Here is the seat portion all done. In total, it should take around 50 ties or so.


This rocking chair is a vintage


A view of the underneath of the seat. All the knots were pressed and hided underneath the fabric.


Lets do the back cover now. Longer ties, adjusting as I go


Here a view of the chair, all finished. I did not cut out the end of the ties yet. I kind of like the look of the ties hanging at the back of the chair.


A good conversation piece for sure


I will think about it for a few days and see if I want to cut out the end of the ties or not. I did a wonderful job on this weaving chair. A true recycled one and unique finished beauty!


En saison : le temps des asperges


Fraîches de ce matin, up on les conserve pour les garder le plus longtemps possible!


Petits pots Mason!!!


Au bain d’eau chaude maintenant, pour 30 minutes, sous couvercle pour être conditionnées!  Jean Paré, les conserves, page 109


Oh que tu es joli toi, tellement en santé!

IMG_3047-24 cans of tuna in water, drained (1 pound fish)

1/2 cup of cottage cheese

1 cup lentils cooked

1/2oz olive oil (.5oz)

1 raw egg

1 cup carrot raw

.5oz tumeric

IMG_3046-1Mix all together.  Portion : 2/3 cup per day, for Misty.

IMG_3071-3*in all the photos above, the veggies used were salad.  Veggies can be changed according to the likes of the dog.  The recipe was taken from this site



Rhubarb is the first vegetable to come out of my garden so having decided that 2014 is my year to cook and eat by the season, here we start with homemade rhubard pie.


Rhubard, freshy cut


I follow the recipe from Jean Paré cook book, ‘Pies’. A very good pie! I made the dough using the recipe on the yellow package of Tenderflacke lard.


Use tapioca and not corn starch, way better


Here we go. The finished pie. This recipe retains the real taste of the rhubard and not too sweet. A real winner.


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