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Oct 31, 2023
Grey food
“Gray is great. People think gray is a neutral, but I think it’s such a moody, intense, dramatic and sexy color. It’s very sleek.” Bryan...
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Oct 30, 2023
Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
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Oct 29, 2023
Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
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Oct 28, 2023
My grandchildren didn't eat the sausages
"I live in fear of the phrase "just enough". I regard just enough as nowhere near enough. Just enough means too little. It means one...
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Oct 25, 2023
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
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Oct 24, 2023
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
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Oct 23, 2023
Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
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Oct 22, 2023
Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
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Oct 21, 2023
From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
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Oct 20, 2023
Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
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Oct 19, 2023
A ball of string
I took the above photograph back in April. This week I decided to change the 'wallpaper' on my computer desktop which I do every few...
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Oct 18, 2023
A postscript on first recipes
As a self-taught cook, I learned through cookbooks and love them dearly. There's an evolution to learning to cook this way and choosing...
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Oct 17, 2023
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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Oct 16, 2023
Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
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Oct 15, 2023
Views, lunch, wine, friends ...
reflections on a day out in Nillumbik Nillumbik is the name of our Shire - the local council area. In the bottom corner is where we are...
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Oct 13, 2023
Apples from Winton
"Passing time adds false memories and modifies real ones." Stephen King Eons ago I studied geography as one of my three A-level subjects....
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Oct 12, 2023
Tamarind can do anything
"the optimal blend of umami and tang" Marion's Kitchen One more thing from the Black Cake book - tamarind. Well in the book it was...
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Oct 11, 2023
Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
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Oct 9, 2023
I forgot to take any photos
“Today everything exists to end in a photograph.” Susan Sontag At about the point that all the food had been eaten at yesterday's family...
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Oct 7, 2023
The challenge of feeding families
"Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by...
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