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Sep 30, 2022
Dukkah - how did we do without it?
"a deeply fragrant, crunchy mix, neither paste nor powder, but somewhere in between, and deeply, headily scented. ... Sometimes I tip it...
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Sep 29, 2022
Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
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Sep 28, 2022
Parsley is a herb not a garnish
"food that survives the ages is food that is good for us." Jill Dupleix So says Jill Dupleix in her page of bon mots called Kitchen...
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Sep 27, 2022
Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
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Sep 26, 2022
Washing up
"until you turn them on, a dishwasher is just a cupboard you hide the mess in, it’s still a very handy cupboard." Jay Rayner The...
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Sep 25, 2022
From 'De lasanis' to M.E. mac 'n' cheese with za'atar pesto
"cooks keep tinkering with macaroni cheese, oblivious to the way that, with their metaphorical dubs and bonus beats, they are frittering...
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Sep 23, 2022
Now what?
“Life is now. There was never a time when your life was not now, nor will there ever be.” Eckhart Tolle Is this what holidays are...
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Sep 22, 2022
Normality - a Coles shop
This is our second day back in Melbourne and today we did a biggish shop. Yesterday we shopped but only for what we immediately needed -...
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Sep 21, 2022
Holiday's end
"Summer has slowly slipped away like honey falling from a spoon." Nigel Slater How I wish I could write such a sentence. Part one For the...
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Sep 15, 2022
Sugar cane
"reeds that produce honey without bees" Yesterday we journeyed to the beautiful Mossman Gorge in the Daintree. As any of you have been...
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Sep 12, 2022
Cheers
"In France and Germany, all it takes is breaking eye contact during a toast to ruin bedroom activities for seven long years," Wine...
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Sep 9, 2022
Spontaneity requires organisation
"Spontaneity has long been one of my favourite ingredients in the kitchen" Nigel Slater This is my older son, many, many years ago on the...
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Sep 8, 2022
A bag of Brussels sprouts and some milk
First thought - Is it brussels (after the city and should it be capitalised) or is it brussel? I think the Americans think it should be...
18 views0 comments
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Sep 7, 2022
Gleanings
"to obtain information, knowledge, etc., sometimes with difficulty and often from various different places" Oxford Learner's...
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Sep 6, 2022
Brioche à l'ancienne
"An idea is like a chocolate brioche. You have to let it cool to see if it is really good" I take my inspiration from anywhere I can get...
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Sep 5, 2022
Why do we photograph food?
"Studies show that the connection between food photography and cravings is visceral. Eating with your eyes is more than a witty saying –...
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Sep 4, 2022
A postscript
"chefs are the kind of wizards who are bursting to share the many spells they’ve learned about food that they have transported from the...
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Sep 3, 2022
Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
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Sep 2, 2022
National cuisines and in defence of the English one
"A tapestry and patchwork quilt that embraces the best of the old traditions as well as the newer additions to our repertoire, which are...
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Sep 1, 2022
Ajo blanco - I'm confused
"Despite the name of the soup, garlic is rarely the principal ingredient in ajo blanco, which I would characterise instead as an almond...
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