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May 31, 2022
Art in the kitchen
"The thought came to me of a kettle that told you stories while you made your tea in the morning." Alison Page The AFR's weekend luxury...
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May 30, 2022
La daube provençal - so very, very good
"I have executed, with loyal respect, printed formulas for daubes in the interest of analysis and comparison but, left to my own devices...
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May 29, 2022
Coffee and a chocolate biscuit
"when the going gets tough the tough take a coffee break" I don't often take a coffee break, not like I did when working, when it was a...
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May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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May 27, 2022
Plain is yummy - two tarts
“Plain fare gives as much pleasure as a costly diet" Epicurus (341?-270 BC) A few Guardian newsletters ago there were two recipes for...
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May 26, 2022
An ordinary day
"Subtly, in the little ways, joy has been leaking out of our lives. The small pleasures of the ordinary day seem almost contemptible, and...
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May 25, 2022
Devilled eggs
"a culinary amalgam of history and taste" Food Timeline Continuing with the retro thing which has been appearing here and there in...
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May 24, 2022
The continental breakfast
"Nothing illustrates the British disdain for Europe like the concept of Continental Breakfast." The History Woman's Blog Inspiration for...
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May 23, 2022
Nationalist sausages
"Pride is all very well but a sausage is a sausage" Terry Pratchett There was a short article in The Australian Financial Review at the...
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May 22, 2022
Scraps
"a small piece or amount of something, especially one that is left over after the greater part has been used." Oxford Languages It's...
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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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May 20, 2022
It's one of those days and I have a ricotta problem
"Ricotta barely makes it as a cheese. Traditionally made from the whey left behind after the curds that will become cheese are removed...
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May 18, 2022
My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
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May 17, 2022
Chicken, mushrooms, wine ...?
classic, modern or made up? This was going to be a 'kill three subjects with one post' ramble, but I have now decided to dwindle the...
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May 16, 2022
An English last meal
"Feasting is about how you eat as much as it is about what is on your plate. It is rarely about greed or ostentatiousness, large numbers...
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May 15, 2022
Food, ambience, the company - what is most important?
"I think the taste had more to do with the fact that it was a cool but sunny day; we ate with the doors wide open, so maybe that should...
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May 14, 2022
Jalfrezi - fusion, leftovers - what's not to love?
The picture here is from The Times of India, and so, one assumes a truly authentic version. Well yes and no, because Jalfrezi is another...
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May 13, 2022
Doing without glad wrap
“Clingfilm is a marvel, because it creates a flexible, airtight seal that prevents drying out and stops, for example, a crust forming on...
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May 12, 2022
Pasta con le sarde
"I have never experienced this dish in its native country. Paolo Moelli (Il Ghiottone Errante, 1935) describes it as 'discordant but...
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May 6, 2022
A Stephanie for the street library
"On top of my wish list is a desire to make every one of you a lifelong foodlover, to enjoy cooking for yourself, your friends, and for...
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