Hope you all had a wonderful holiday weekend. It was a pleasant weekend here, visiting several gatherings. To my surprise, this year a few of us broke out in song, singing all of the classic holiday tunes. It was a welcoming event for the not so typical snowy weather and everyone’s tight schedules. A nice pause from the hustle and bustle the holidays can be. This is what I like about the holidays, a bit of cheer, enjoying the company of family and friends.

With the tight schedule and all of the things to do, I had hoped to have made a dessert, but settled on a chocolate Swiss roll that was delicious from a much loved bakery in town. This one is definitely on the make a recipe for list and to share with you.


In a few days it will be a new year, a new year of possibilities, more cooking and of course more photography. Thank you everyone for visiting and your wonderful comments!


Braised Lentils & Vegetable Recipe

1 cup French lentils, picked over

2 Tablespoons red wine vinegar

1 large garlic clove, peeled & cracked

½ teaspoon sea salt

1 small bay leaf


4 cups assorted vegetables, peeled & cut to similar sizes

[Such as: turnips, carrots, beans, beets, Brussels sprouts, parsnips, etc…]

2 Tablespoons unsalted butter


Chopped fresh chives


preparing the lentils:

1. Place lentils, vinegar, garlic, sea salt and bay leaf in a pot and cover generously with cold water.

2. Bring to a simmer and cook for approximately 15-20 minutes until just tender.

3. Drain and discard garlic and bay leaf. Meanwhile…


preparing the vegetables:

1. Place prepared vegetables in a wide pan, with light chicken stock or water just to cover.

2. Season with sea salt.

3. Bring to a gentle simmer and cook until tender, drain.


To complete the dish, warm the lentils with butter in a sauté pan over low heat. Add in the vegetables. Adjust seasoning with sea salt and freshly ground black pepper. This is a great recipe to serve with grilled or roasted poultry.


*note:  If you plan on using beets as I did here, braise them separately so they will not taint the other vegetables. As for using green tender vegetables such as beans and brussels sprouts, add them in in the last few minutes of braising to maintain their bright green color.