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Sep 29
Peels - a series perhaps.
I'm not at all sure why I thought about peels. Maybe it's the last batch of marmalade that I have just finished. Well I hope it's the...
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Sep 28
Who owns our food, especially milk?
I'm probably not telling you anything you haven't read somewhere or heard on the radio or TV, but there is currently a bit of publicity...
6 views1 comment
Sep 27
You've got to eat a peck of dirt before you die
"there isn’t enough hand sanitiser in the world to keep a small child clean" Homa Khaleeli/The Guardian I continue to be uninspired so...
6 views3 comments
Sep 26
Cool as a cucumber
"Pert as a pear-monger I'd be, If Molly were but kind; Cool as a cucumber could see The rest of womankind" John Gay 1732 I was going to...
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Sep 24
The frustrations of lucky dips
“I tell my students there is such a thing as ‘writer’s block,’ and they should respect it. It’s blocked because it ought to be blocked,...
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Sep 22
A Turkish? salad - collected or created?
"a thrilling mix of flavours, textures and colours that is almost too glorious to look at." Claudia Roden Geography is what has guided...
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Sep 21
'Eat' - marmalade chicken
"I refer to this book so often, it rarely makes it to a shelf and is usually found laying on a table peppered with random pieces...
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Sep 20
Collectors and/or creators
"it’s about familiarising yourself with ingredients and understanding flavours." Alex Hely Hutchinson There are so many things that you...
12 views1 comment
Sep 17
More mayo - this time with pineapple
"a pineapple sandwich is one of those foods that it seems only Southerners love and appreciate." Southern Living This one began with a...
9 views1 comment
Sep 16
What is it with kewpie mayonnaise?
"umami incarnate" Ian Knauer/Grub Street This post actually and somewhat indirectly comes from one of Nigel Slater's first recipes -...
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Sep 15
Empty
"What is empty? It is the lack of a story… but you can always find a story." Wendy Woods Can you? I must say I'm struggling today, even...
11 views2 comments
Sep 14
Burnt lemons
"The juice will enhance almost anything you can squeeze it over." Nigel Slater Scorched, burnt, charred, grilled, fried, roasted - take...
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Sep 13
Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
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Sep 11
"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
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Sep 10
Comfort - a moveable feast
"the ability of a dish to be nostalgic and novel at once - that's at the heart of our interpretation of comfort. In this book we offer...
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Sep 9
A new pastry trick
"This is a revelation and one for which I will be forever grateful!" Creative Cooking in the Time of the Corona This is a lucky dip post...
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Sep 7
Choices - leftover soup
"Such a dish is always, in my experience, made more scrumptious by the knowledge of its unpromising beginnings." Hugh...
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Sep 6
Fried red tomatoes
For dinner tonight I'm going to try that kefir fried chicken recipe I talked about the other day, so I have been pondering on what to...
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Sep 5
When love goes wrong, travel and start a blog
"The story is about how a professional eater met a professional chef and now we share stories, recipes and video on our site." Ayngelina...
11 views1 comment