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Killing two birds with one stone
"Ottolenghi ne sa una più del diavolo!" (Ottolenghi doesn't miss a trick) Soffici Blog Actually if you translate that Italian phrase...
Sep 3, 2022
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Random thoughts on an ordinary day
“Whatever — the soup is getting cold." [Last sentence of a mathematical theorem in Leonardo da Vinci’s notebook, 1518]” Leonardo da...
Aug 26, 2022
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Tonnato - not what it used to be
"It’s like that Dr. Seuss book everyone gets when they graduate—Oh the Places You’ll Go!—but for a mayo-based sauce. Inspiring." Alex...
Aug 20, 2022
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Jane Grigson's Vegetable Book - artichokes and shrimps
"Simplicity may be her key but there is nothing insipid about her food." Please Pass the Recipe The next book along the shelf in my Jane...
Aug 8, 2022
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LOVE - the secret ingredient - really?
"spread love through cooking" Mary Frances This was going to be purely about a website - in my foodie website/blog occasional series. ...
Aug 3, 2022
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Frugality - Delia versus delicious.
"we never knew how much we loved broccoli until we couldn't afford it." delicious. Yesterday was to be our family birthday party for our...
Aug 1, 2022
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Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
Jul 30, 2022
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A new lucky dip - an old book
"This is not the cuisine for the housewife-in-a-hurry. But if time is available, how can it be better spent, how used to give greater...
Jul 20, 2022
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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...
Jul 18, 2022
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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...
Jul 15, 2022
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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...
Jul 12, 2022
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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...
Jul 11, 2022
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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...
Jul 6, 2022
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"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...
Jun 30, 2022
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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...
Jun 27, 2022
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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...
Jun 26, 2022
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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...
Jun 23, 2022
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'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...
Jun 22, 2022
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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...
Jun 17, 2022
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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...
Jun 10, 2022
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