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Jan 14, 2024
An American in Paris - David Lebovitz
"You can read about a French liqueur, or a cheese like Comté or Brie, but until you go to where it’s made, you can’t truly understand...
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Jan 8, 2024
Finding joy on a very wet day
"Some people walk in the rain. Others just get wet" Roger Miller This the view from the window behind my computer. Well more or less. ...
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Dec 27, 2023
Leftover cake
"What can you make? The obvious answer is "friends by giving them cake." andycartwright/Reddit Christmas is gone, so the shops are full...
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Dec 26, 2023
Christmas is/was ... stuffing
"any stuffing should be flavoursome enough to eat on its own." Nigel Slater I spent an hour or so this morning stuffing my two turkeys. ...
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Dec 22, 2023
Christmas is ... pavlova
"the world's greatest pudding" Stuart Heritage/The Guardian "I do feel like passionfruit and Pav is just quintessentially Aussie!" Nagi...
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Dec 18, 2023
Christmas is ... mince pies
"I love a mince pie - that tiny, tender tart that somehow manages to hold the very essence of Christmas in its crust; the flavours,...
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Dec 10, 2023
What's in a name?
"Let it melt in your mouth, and enjoy the moment" Farmhouse Biscuits Once again I was sucked in by a photograph but also by the notion...
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Dec 1, 2023
It's summer - time for a warming bowl of soup!
"a soup with which to thaw a frozen soul." Nigel Slater Today is officially the first day of the Australian summer. In Gippsland -...
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Nov 30, 2023
Tuscany doesn't really do pasta
"all'etrusco on a Tuscan menu is not mere whimsy. these dishes actually forge a solid link with the past and incorporate the three basic...
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Nov 26, 2023
"Comfort food stepped up a bit"
"Deb is a firm believer that there are no bad cooks, just bad recipes." GoodReads You can probably tell it's a mildly uninspired day -...
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Nov 17, 2023
Focaccia - very old and also new
"Of all the Mediterranean breads, focaccia (fugassa in the local dialect) - one of the great triumphs of Ligurian cooking - is the...
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Nov 9, 2023
The internet does not know everything
"The greatest obstacle to discovery is not ignorance - it is the illusion of knowledge." Daniel J. Boorstin This was just going to be...
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Nov 2, 2023
Fried pizza - leftovers 4
"a small amount of ingredients go a long way with pizza" Jamie Oliver But I can't resist and always put too much on top and so my pizzas...
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Oct 29, 2023
Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
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Oct 25, 2023
Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
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Oct 23, 2023
Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
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Oct 11, 2023
Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
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Sep 30, 2023
Two English experiments
"We would be foolish not to try everything at least once." Nigel Slater I seem to have been on a bit of an English kick of late. Is...
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Sep 23, 2023
A nifty writer's block idea
"When, after all attempts, there is no recipe to make, I’ll write about what I find on the relevant page or pages. Heck, it may be too...
9 views0 comments
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Sep 15, 2023
Salted caramel
"Its popularity may come from its effects on the reward systems of the human brain, resulting in 'hedonic escalation'". Wikipedia Is this...
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