Side

John, my sweetie, loves my wild mushroom risotto, which I used to make with a little brandy in it. John loves Johnny Walker like a brother, so I make his risotto with Scotch—more than a little, too. (Sadly for him, the alcohol cooks off. However, the smoky flavor left behind is great with the earthy mushrooms. To the wise: The better the Scotch, the deeper the effect.)

That’s what Mom and I called it, this light, delicious midday meal in Saint-Émilion, France. It’s a wonderful light supper in warm months and a good lunch in any season. To make this salad into a movable feast, serve with French ham, sausage, or pâté, cheese, and a baguette. Oh, and plenty of Saint-Émilion wine.

Another B, L, or D meal: good for Breakfast, Lunch, or Dinner.

Serve all of these variations with tomato and onion salad or mixed greens and some good bread.

Here’s another meal that’s good for B, L, or D: Breakfast, Lunch, or Dinner. This one is for my gran’pa.

Here’s another example of “stoup”; a meal in a bowl that’s thicker than soup, thinner than stew.

I know it sounds odd, but my girl LOVED butternut squash! This dog might even go for it before a steak, especially if there were also pasta and cheese involved in the deal.