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Jul 18, 2022
Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
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Jul 15, 2022
Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
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Jul 12, 2022
Mezcla and the chilli problem
"Lets just embrace that word: FUSION! Better yet, let's celebrate it. After all most recipes were probably considered fusion before...
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Jul 11, 2022
A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
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Jul 6, 2022
Why Madhur Jaffrey is the queen of Indian cooking
"Madhur Jaffrey, who was a brit TV cook before it became trendy to be one, presents curries from the entire spectrum. There are some...
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Jun 30, 2022
"The most exciting meal of my life"
This is me, roundabout the age of fifteen I think, and so a little older than when I experienced the most exciting meal of my life. It's...
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Jun 27, 2022
Jane Grigson and the apple of paradise
“She thought food was the key to unlocking life,” Sophie Grigson This is one of my First Recipe posts - the book in question being Jane...
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Jun 26, 2022
Sicily - too much for a lucky dip
"dinners for the rich and food for the poor" Guiseppe Pitrè It's time I dealt with my Claudia Roden The Food of Italy lucky dip. It's...
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Jun 23, 2022
Too many Italian cookbooks
“While she loved the whole idea of cooking elaborate meals, her forte was in the reading of cookbooks.” Linda Wiken Yesterday I talked...
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Jun 22, 2022
'A circuitous route to 'A word from ...'
"Indecision is a decision" Jason Evert I meandered to this post from a starting point which was going to lead elsewhere. However, as I...
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Jun 17, 2022
Is there anything you can't stuff?
I dived down a bit of a TikTok rabbit hole here. I'll explain how I got there, but above is a recent TIkTok viral trend for Custard...
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Jun 10, 2022
Cookie and Kate - one of those healthy - and successful - websites
I'm feeling marginally despondent today - I'm sure it's just the weather. Which doesn't help the inspiration so I thought I''d do one of...
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Jun 8, 2022
Nigel Slater's pies
"The problem I have in describing his writing is that I can’t bear not to quote vast tracts of it. It’s just too good not to glory in." ...
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Jun 7, 2022
A moment in time - on beauty
"Beauty is an experience, nothing else. It is not a fixed pattern or an arrangement of features. It is something felt, a glow or a...
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Jun 4, 2022
Duxelles - a first recipe
"A few spoonfuls can be used to cut out the early stages of those many recipes which begin with onion and mushrooms sweated slowly...
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May 28, 2022
Full marks for concept, middling for taste - an Ottolenghi recipe
"Whatever adaptations you may be making to the dish, follow the methodology" Ever Open Sauce Two days ago in my post about an ordinary...
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May 21, 2022
Blasts from the past in the Dandenongs
Yesterday I wrote no post - the one I posted was really from the day before - because I spent the afternoon up in the Dandenongs meeting...
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May 18, 2022
My chicken - sauté, fricassée, blanquette or braised?
"There's a universal sweet spot by the fridge, a familiar space in which we've all stood, door ajar and locked into a staring match with...
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May 6, 2022
A Stephanie for the street library
"On top of my wish list is a desire to make every one of you a lifelong foodlover, to enjoy cooking for yourself, your friends, and for...
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May 3, 2022
Morsels and dainties
"Life, which is hard, is about small pleasures; it's about what Victorian writers such as George Gissing and John Ruskin used to call...
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