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Nov 7, 2022
Genteel sandwiches on the lawn
"Everything tastes better outdoors." Claudia Roden It's such a beautiful day - you can almost imagine that summer is actually on its...
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Nov 3, 2022
Just a thing?
"But, of course, a thing is just a thing." Amor Towles - A Gentleman in Moscow Yesterday I spoke about saying a sad goodbye to a friend,...
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Oct 24, 2022
How we discovered Middle Eastern Food
"It is the fruit of nostalgic longing for, and delighted savouring of, food that was the constant joy of life in a world so different...
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Oct 18, 2022
Buy this book - now
"good things come to the table, where good things are food things and food things must absolutely be good." Noor Murad/OTK I know. I've...
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Oct 2, 2022
Summertime - More Please
"it's a smile, it's a kiss, it's a sip of wine ... it's summertime!" Kenny Chesney Today, just to demonstrate the yin and yang nature of...
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Sep 28, 2022
Parsley is a herb not a garnish
"food that survives the ages is food that is good for us." Jill Dupleix So says Jill Dupleix in her page of bon mots called Kitchen...
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Sep 27, 2022
Good things = kippers
"Eat with horseradish sauce, good bread and a poached egg - if you fancy - and tease every last morsel from the spine bones and head. ...
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Sep 3, 2022
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...
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Aug 26, 2022
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...
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Aug 20, 2022
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...
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Aug 8, 2022
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...
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Aug 3, 2022
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. ...
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Aug 1, 2022
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...
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Jul 30, 2022
Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
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Jul 20, 2022
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...
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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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