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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." ...
Jun 8, 2022
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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...
Jun 7, 2022
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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...
Jun 4, 2022
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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...
May 28, 2022
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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...
May 21, 2022
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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...
May 18, 2022
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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...
May 6, 2022
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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...
May 3, 2022
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A blog called Pies and Fries dies. It's not alone - why?
"Is it ironic we're blogging about blogging dying?" Gwennan Rees You probably noticed that I didn't write a blog yesterday. I was...
Apr 28, 2022
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Why don't I make curry more often?
"The complex flavours of curries are governed by just three things: generous spicing; onion, ginger and garlic done just right; and...
Apr 24, 2022
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Scraps
"Winging it with what's to hand can be so liberating - flinging in this or that with the joyful abandon that comes from not trying too...
Apr 14, 2022
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A street library offering and a family saga
"Of course, you’re paying for the view at Watson’s Bay. And if you’re in a retro frame of mind, it might be just what you’re looking for."...
Apr 12, 2022
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Who is Canstar Blue?
"We all like to ask our friends and family about a product or brand before buying, and with Canstar Blue, it’s like asking thousands of...
Apr 1, 2022
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Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
Mar 27, 2022
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The menu
I have been writing this blog too long. I no longer remember what I have written about, so please bear with me today because I'm pretty...
Mar 21, 2022
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A mixed bag
"Definition: If you describe a situation or a group of things or people as a mixed bag, you mean that it contains some good items,...
Mar 17, 2022
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Beauty for the street library?
"For me, good food comes about only if you put yourself in it. Food is for giving, and the act of cooking is a gift from the cook to the...
Mar 10, 2022
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Lavender, Lovage and #Cook for Ukraine
"she makes – and styles – moreish, comforting food" Lynn Clark - Ink Sugar Spice This is one of those other blog/website posts. Mostly...
Mar 4, 2022
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Lucky dip - how's my diet going?
"it may well be that our bodies just learn to cope better with a fast, in other words, you'd have to keep up the fasting routine forever...
Mar 2, 2022
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A week's eating according to the supermarkets
"Key words and phrases - 30 minute; 5 ingredients; Under $5.00; Quick; Easy; Fresh; Healthy" I see it is five days since I posted on my...
Feb 20, 2022
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