When you go on a trip, it's just plain nice to get back home.  Even if the work is waiting for you.

GUACAMOLE


2 Large avocados
2 tsp. fresh lime juice
1/4 cup sour cream
1 small clove garlic, minced
1 small tomatoe, diced
1 small jalapeno pepper, seeded and finely chopped
1/4 cup finely chopped onions
few springs fresh cilantro finely chopped
salt and pepper to taste


Halve avocados;  remove pit,  scoop out pulp and mash with fork.  Add lime juice,  sour cream,  garlic, tomato,  jalapeno,  onions and cilantro.  Makes about 2 1/2 cups

 So get planting some onions ! Now is the perfect time.  Onions are easy to grow.  Buy what is called onion sets.  This is a bundle of small tiny onions.  Just put them in the ground in a sunny spot and water. Viola! Onions
This is my recipe for french onions soup.  I bought a small little french cookbook called "The Best of France" at "Harrods" in London.  It's a favorite. Every recipe is great.  Watch for more recipes from this treasured little book.
   

Soup a' I'Oignon Gatinee                                           

1 1/2 lbs thinly sliced onions, about 3 large onions.  * see note
3 Tbs. butter
1/8 tsp sugar
1/4 tsp. salt
2 Tbs. flour
6 cups beef stock
1/2 cup white wine
Bouquet Garni *  see note
8 slices french bread ( I use baguette)
melted butter
 garlic halved
1 cup grated Gruyere 
1/3 cup grated parmesan cheese




IN a large pot over medium heat, cook onions in butter with salt and a little pepper.  Stir occasionally until soft.  Add sugar and continue to stir until onions become  golden brown,  Careful don't let burn.  Add flour and continue to cook 3 more minutes.  Add stock, wine and bouquet garni.  Cook partially covered for 30 minutes. 


 PREheat oven to 350.  Arrange bread on a baking sheet brushing with melted butter on both sides.  Bake for 15 minutes,  turning over half way through until golden brown.  When just out of oven, cut a  garlic clove in half and rub each piece of bread with the garlic.


REmove the Bouquet garni from the soup and pour the soup into ovenproof bowls.   Place the toasted bread on top of each bowl.  Depending on the size of bread you may need to use 2 pieces of bread per bowl.  Sprinkle with cheese.  Bake the soup for 15 minutes.  Then turn on the broiler to high.  Broil the cheese until browned and bubbling.  Watch closely.     Serves 4
                                                       Bon Appetite. Peggy


 * I like to use a mandoline slicer.  I actually have a cheap one called the "sleek slice",  it's very useful.


* Don't let a word like "Bouquet Garni" scare you from a recipe.  What your basically doing is putting some herbs in a small package,  like cheese cloth.   In this recipe I just throw in 2 bay leaves, a piece of celery,  about 1/2 tsp dried thyme and a sprig or 2 of parsley.  Then at the end I fish out the bay leaf and maybe the parsley and celery.


  

I can't resist getting in on the Hunger Games frenzy.  I must admit I'm a late comer.  I just finished the book and loved all 374 pages.  Food was a very important part of the book particularly the lack of food, the searching for food and the stuffing ones-self full of food.  One dish that is talked about more than once is the Lamb stew with dried plums.  Now lets face it, dried plum is a nice name from "prunes".  I love prunes.  So this got me thinking about a meal we had more than once in France in our favorite medieval city "Chartres."  The restaurant across from the Grand Cathedral served the best pork dish with prunes.  So here I am taking the flavors of years ago and making a delicious lamb stew.  And it is delicious, if I don't say so myself.  I've heard of more than one "Hunger Games" parties going on.  If your having one or just curling up with the book what's more appropriate than making a pot of "Hunger Games Stew!"
                                                             Bon Appetite,  Peggy



Lamb Stew with dried Plums


1 Lb. pork, cut into uniform cubes
1 Lb. lamb, cut into uniform cubes
salt and pepper
2 onions chopped
2 Tbs. Butter
2 Tbs. veg. oil
2 cans chicken stock (14.5 oz)
1 cup water
2 cinnamon sticks each 2-3 inches long
1 cup pitted dried plums
2 Tbs, honey
2 Tsp. fresh lemon juice

In a Large pan melt butter and vegetable oil.   Salt and pepper pork and lamb. (this recipes is very versatile you can use all pork or all lamb. Again I say thanks to stewart, our lamb for giving his life for this fine meal).  Saute pork until browned,  Remove from pan.  Next Sauté lamb until browned.  Remove from pan and add chopped onions and sauté until soft and slightly brown.  Return meat to pan along with any accumulated juices and saute a few more minutes.  Add chicken stock, water and cinnamon.  Bring to a boil and reduce heat, cover and simmer  for about 1 1/2 hrs until meat is very tender.  Add plums and continue to cook for 30-40 minutes.   With a slotted spoon remove plums  from the pan, reserve.  Add honey and lemon juice.  Continue to cook until juice are reduced and delicious.  Taste to correct seasonings.  Serve over brown rice.   Seres 4-5

*note.  You can serve this stew with or without the plums.    I think the plums give a really wonderful extra flavor.