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New now old
"Vegetables are savagely beautiful things." Jill Dupleix This is a quickie - something simple to end my day of hard labour over those...
Jan 31
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2 comments


That other problem
"Of course, you could wait to eat until after the sun goes down, if you have the backbone." Zoe Williams/The Guardian This is a problem...
Jan 30
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0 comments


A problem of peaches
"Green fruit doesn’t mean bad fruit." Emma Laperruque/Food 52 I don't think I'm going to have much to say today because time is running...
Jan 29
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Your kitchen is a physics lab
"Knowing some basic physics turns the world into a toybox." Helen Czerski/The Guardian In my part-time exploration of a food based...
Jan 28
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2 comments

The ups and downs of a blogger/writer
"2023 was the year Fliss Ran Out of Beans. Strewn in the wake of those larger successes are multiple failures and unfinished projects" ...
Jan 27
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1 comment


Lemon peel
"when the whole kitchen is filled with the scent of grated citrus the effect is startling. Slightly steamy, warm and bitingly fresh –...
Jan 26
14 views
1 comment


What happened to smoked mackerel?
An ode to Nigel Back in my dinner party hosting days I discovered that a smoked mackerel, served much like this, but with little slices...
Jan 25
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1 comment


Slices
"A slice of hot, buttered toast is the perfect meal. It's not too much and not too little, and it gives you just the right buzz." Naveen...
Jan 24
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1 comment


To plan or not to plan
"It is always wise to look ahead, but difficult to look further than you can see." Winston Churchill I have a busy week ahead of me: a...
Jan 20
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1 comment


Good cooking every day - possible?
"I think the key is just finding joy in it." StolenCamaro/reddit Well first of all define cooking. I just read an interview with the...
Jan 19
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1 comment

Bermuda - rum, and fish, fish, fish
"You can go to heaven if you want. I'd rather stay in Bermuda." Mark Twain Having returned to my kitchen series, I'm nowpicking up on my...
Jan 18
15 views
1 comment


Behind my pantry doors
"a well-stocked pantry – a grand word for some precariously stacked shelves and rodent-proof storage boxes." Felicity Cloake It was...
Jan 17
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2 comments


Pasta, butter, cheese
"the ultimate 'I can’t believe this came from only that'" Alison Roman "Heat the butter in a skillet until it's as dark as you want,...
Jan 17
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1 comment


A disagreement with Nigel
"Don't put peas in a quiche. They may go nicely with a ham or crab filling, but they make the custard fall apart. Not to mention the...
Jan 15
8 views
1 comment


Different things to do with grapes
"with grapes, you always get another chance." Demitri Martin This is a kind of lucky dip. The other day when I was looking for...
Jan 14
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2 comments


Blown away by kataifi
"Kataifi is a string-like pastry that's technically not filo, but let's not mince words - just pastry." SBS Food Even a bit like fairy...
Jan 13
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2 comments


Roasting vegetables
"Clearly, roasting is really the only way to treat vegetables if one hopes to be modern." J. Bryan Lowder/Slate In 1993 Delia Smith...
Jan 12
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3 comments


Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
Jan 5
9 views
3 comments


Green beans in a salad
There are few ingredients that can do anything for a french bean ... but a little chopped shallot, melted butter or a crushed clove of...
Jan 4
7 views
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Seasonality - over there and down here
"Nature gives to every time and season some beauties of its own." Charles Dickens On the left is the first picture in my new diary for...
Jan 3
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