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Sep 30, 2023
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
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Sep 26, 2023
L'apéro
"People who wish to discipline the sexual organs should avoid drinking those artificial concoctions which are called 'aperitifs'"...
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Sep 25, 2023
A photograph
"Photography takes an instant out of time, altering life by holding it still." Dorothea Lange My Art desk calendar, today turned up this...
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Sep 24, 2023
Life, the universe and everything on your plate
"Food is never just something to eat." Margaret Visser This plate is some 5000 years old. It's from ancient, ancient Egypt and depicts...
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Sep 23, 2023
A nifty writer's block idea
"When, after all attempts, there is no recipe to make, I’ll write about what I find on the relevant page or pages. Heck, it may be too...
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Sep 22, 2023
Lush - Welsh food
"Lush is a word you describe for the tastiest Welsh food over your nan’s, ... Lush is a Welsh term of endearment. If you ever visit...
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Sep 21, 2023
Deconstructing Tomates Provençales
"Why mess with perfection?" Jamie of Jamie and Julia I began with this Baked tomatoes, crumbs and herbs from Nigel Slater in a recent...
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Sep 20, 2023
Cabbage rolls from long ago
Once upon a time I sat in this very spot and gazed upon the Mostar bridge. Well I am 90% certain it was in this spot - although, when I...
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Sep 19, 2023
Cabbage, potatoes, Portugal, soup - basic
"I have written this book to introduce Portuguese dishes to cooks in this country, rather than to tell them what to eat in Portugal." ...
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Sep 18, 2023
Australian/Asian
"We’re a tripe-loving, onion-hating nation that enjoys a good chicken burger." Alison Turner/delicious. Now how Australian can you get,...
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Sep 17, 2023
To keep or not to keep
"what's interesting to you isn't necessarily interesting to a reader." Mitch Albom I don't know whether it's COVID or whether it's just...
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Sep 16, 2023
Orzo or rice? with chicken
"an urgent need for dishes that served to soothe rather than excite. " Nigel Slater Nigella gets top billing again - this time with her...
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Sep 15, 2023
Salted caramel
"Its popularity may come from its effects on the reward systems of the human brain, resulting in 'hedonic escalation'". Wikipedia Is this...
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Sep 14, 2023
Sainte Ménéhould
"I only wish I could have cooked it for her, as I know it was one of her favourites. We would have drunk a bottle of old Rhone with it....
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Sep 11, 2023
Flummery
"The word 'flummery' later came to have generally pejorative connotations of a bland, empty, and unsatisfying food. From this use,...
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Sep 10, 2023
Classic - apple pie
"Good apple pies are a considerable part of our domestic happiness." Jane Austen The first thing to say is that this is a first recipe...
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Sep 9, 2023
History in a kind of pancake - or flatbread, maybe even chips
Cecina, Asfrisciolata, Socca, Turta, Turtellassu, Fainá, Torta di ceci, Calentita, Panisse, Panelle, Pizza a caballo ... so many names...
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Sep 8, 2023
Too many onions - what to do?
"I wonder how many of you, when it comes to cooking your next meal, will start it by peeling an onion?" Hugh Fearnley-Whittingstall Well...
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Sep 7, 2023
Capsicum (peppers) and pasta
"The most suitable type is the variety you have, and the right quantity of it: quanto basta (or how much is enough), which is both a...
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Sep 6, 2023
Words from Rachel Roddy
"sgargarozzare, which my wine-selling friend Antonio defines as: “To consume or throw back with joy, and with no intention of stopping.” ...
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