Thing practiced: making food
Trying gradually to expand my cooking style from nonexistent to unsophisticated.
Provençal beef stew (Daube de bouef)
Eggplant custard (Aubergines à la Provençale)
Onion panade (Panade Ă lâoignon au gratin)
Zucchini fans (Courgettes en ĂŠventail)
Garlic chicken (Poulet aux 40 gousses dâail)
Pork chops with Dijon & apples (CĂ´tes de porc Ă la moutarde & pommes)