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Thursday, September 8, 2011


I am going to adapt Julia Child's Chicken Bouillabaisse recipe for the slow cooker! I have all the ingredients, but I don't want to heat up the house by cooking in my dutch oven, so into the crock pot it must go! I will update later when we have it done! Also, how great is it to have all the ingredients for a fancy-schmancy French dinner already in stock. Not to brag or anything, but it just makes me feel good. I rarely have anything all together, so I am savoring the moment. It will surely not last long.

Also, I forgot to say that last night's ribs were very tasty and delicious and possibly the most tender pork ribs I have ever eaten. The slow cooker allowed all those tough connective tissues to break down and melt all over the meat and they were juicy and flavorful. Also, since most recipes have you boiling the ribs for up to 45 minutes before grilling them, I'd say my recipe is quitea bit easier, and far less likely to heat up your kitchen.

UPDATE on Julia's Bouillabaisse, first lightly brown your chicken pieces in a separate pan and then throw them in the slow cooker, and then, only add a cup or so of broth instead of pouring broth in until it comes up to the sides of the chicken as Julia did. My chicken cooked almost apart and I nearly had chicken soup. However, this recipe was wonderful, tasty, delicious and cool. My husband gave it his ultimate compliment, "You can make that AGAIN." So there ya go. :)


  1. Let us know how all this went! Anyway, I'm giving you an award today over at Catharsis :-))

  2. WHAT?! Really??? Thanks! I was just coming over here to update and find this nice little surprise for me! Thanks so much!