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Nov 27, 2022
"Classics are the classics for a reason"
CLASSIC: "accepted or deserving to be accepted as one of the best or most important of its kind" Oxford Dictionary "having a high...
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Nov 25, 2022
Words from (and about) Keith Floyd
"With Floyd, food on television went Technicolor. It had life. Anything was possible – exotic locations, unscripted howlers, wild...
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Nov 16, 2022
What's in a name?
"it’s my little corner of the internet to write, worshipping and lamenting the food that comes out of my kitchen and I share with people...
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Nov 14, 2022
Weeding
"it’s not a matter of deciding which books you give away. It’s figuring out which books you absolutely need to keep." Russ...
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Nov 9, 2022
One soup or four?
"Our primary purpose in this book is to teach you how to cook, so that you will understand the fundamental techniques and gradually be...
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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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