Crazy Englishwoman Cooks!

If you are enjoying a bountiful harvest of strawberries this year, here's a tip to help you get the most of them - balsamic vinegar.

Slice the strawberries and put in a bowl with a tablespoon of sugar and 2 tablespoons of balsamic vinegar. Leave for about 20 minutes so the flavors can mingle.

I was very skeptical when I first came across this tip, but after trying it, I can honestly say that it really brought out the flavor of the strawberries. I'll be eating them this way from now on.

I love tortillas because they are so useful. Not as heavy as bread, they are perfect for breakfast (with eggs and salsa), for lunch (as a wrap), and don't even get me started on all their possibilities for dinner.

We enjoyed these wonderful pork quesadillas the other day for dinner, using some leftover roast pork.

You need:

• corn, either freshly grilled on the cob, or frozen
• burrito-size flour tortillas
• leftover roast pork, cut into small pieces
• cheese - I recommend a nice spicy pepperjack or jalapeno (which is what we used) - shredded or sliced
• green onions, thinly sliced
• salsa
• sour cream

Although I haven't felt like eating much, I have developed an appreciation for iced tea, although I admit that I find the Southern-style sweet tea too saccharine for my tastes.

Usually Nic makes it since he likes the sugary stuff and follows his mom's recipe, but since he is enjoying a week in Texas, I decided to make it myself. It's very easy and very refreshing, if you want to try it for yourself:

• 8 tea bags
• 1 quart hot water
• 1 quart cold water
• 1/2 cup sugar - you can increase or decrease this, according to your own tastes. 1/2 cup is a little too sweet for me so I may cut it down to 1/3 cup next time. Alternatively use honey.

Since it's been rather hot in my neck of the woods, and I was sick for a few days, cooking has been the last thing on my mind. When I have been hungry, I've been sticking to salads, topped with my current favorites - pine nuts and homemade herb vinegar. When I finally did cook this week, it was for Sam and Lizzie.

This week's doggie treat is carrot cookies. Again, a great way to use up some extra veggies and the dogs love them.

2 cups carrots, boiled and pureed
2 eggs
1 clove garlic, crushed

Mix these together until smooth. Then add:
2 cups flour
1 cup oats
1/4 cup wheatgerm.

I then added a little liquid (milk or beef broth) to help it bind. You may or may not need this.

Either roll out and cut into cookie shapes or pull little balls off by hand. Put on a baking tray and cook for 45 minutes at 300F.

Store in an airtight container (if they last that long).

Yesterday was our ninth wedding anniversary and, as I've stated before, I find it much more romantic to prepare a quiet meal at home that to sit in a crowded restaurant.

I've had a pork shoulder sitting in my freezer for a few months and when I found this recipe for slow roasted pork, I knew I had to try it. Not only was it absolutely delicious (and with plenty of leftovers for today), it was also wonderfully easy. Put it in the oven in the morning and you have the rest of the day to get on with other things instead of fussing around in the kitchen. I served it with heirloom potatoes and peas, but you could also add apple sauce, roast potatoes, salad, etc.

For Slow-roasted Pork, you need:

• 1 bone-in, skin-on pork roast
• 1 head garlic
• 1 tbs salt
• 1 1/2 tsp oregano
• 1 tsp thyme
• 1/2 tsp pepper
• 1 onion, peeled and sliced
• 1 carrot, rinsed and sliced
• 1/2 cup cooking sherry
• 4 cups broth (I used beef and vegetable because that's what I had handy)
• 1/4 tsp dried hot pepper flakes
• 1 1/2 tsp balsamic vinegar

Rinse pork and pat dry. Score the skin in a crisscross diamond pattern, making 1/8-inch-deep cuts about 1 inch apart. (This should give you some wonderful crackling).
Separate and peel garlic and mix in a mortar and pestle with salt, herbs, and pepper. Rub the mix all over roast. Place roast, skin side up, on a rack in an oiled 9- by 13-inch roasting pan.

Roast in a 450° oven until deep golden brown, 40 to 45 minutes.

Remove pan from oven and scatter onion and carrot slices around pork. Pour sherry, 2 cups broth and pepper flakes into pan. Baste pork with some of the pan juices.

Reduce oven temperature to 225° and bake for 8 to 9 hours.

About 30 minutes before serving, transfer pork to a carving board. Cover loosely and set in a warm place.

Pour remaining 2 cups broth into the roasting pan and set on a burner over high heat. Bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid is reduced by about half, 7 to 10 minutes. Pour through a strainer set over a bowl; you should have 1 to 1 1/3 cups drippings. Skim off and discard fat. Stir in vinegar.

Lift skin off pork and cut it into bite-size chunks or strips; pile on a platter. Slice meat across the grain and arrange on platter. Drizzle about a fourth of the pan juices over meat; serve remaining to add to taste.

And there you have it - tasty, tender pork with the minimum of effort.

Making bread truly is one of those great therapeutic exercises - there are few things as relaxing as kneading bread. And let's face it - store bought bread just can't compare

Yesterday I tried a recipe for focaccia using some more of my avocado oil. The result was quite possibly the best bread I have EVER made. The dark green avocado oil gave the finished bread a wonderful color. If you don't have avocado oil, a good olive oil would also work well.