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Nov 21, 2023
Noble thistles
"The thistle is a prince. Let any man that has an eye for beauty take a view of the whole plant, and where will he see a more expressive...
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Nov 20, 2023
Chaff
CHAFF: "1: the husks of corn or other seed separated by winnowing or threshing. 2: worthless things; rubbish." Oxford Languages Well...
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Nov 18, 2023
Frozen mangoes to Urban Nanna
"We believe that positive environmental and cultural change is ultimately possible, but that it will be infinitely more attainable if we...
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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 15, 2023
More than potatoes? Irish food.
“I would make the argument, not that it is ‘meh’ but that there isn’t much of it. We do not have a sophisticated cuisine – we just...
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Nov 12, 2023
Old or new? - En papillote
"The team in the Ottolenghi test kitchen took some persuading about the benefits of cooking en papillote – they thought it was way too...
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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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Nov 1, 2023
Not a cassoulet - leftovers 3
"The cassoulet is a dish which may be infinitely varied so long as it is not made into a mockery with a sausage or two heated up with...
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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 24, 2023
"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
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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 22, 2023
Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
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Oct 20, 2023
Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
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Oct 17, 2023
Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
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Oct 12, 2023
Tamarind can do anything
"the optimal blend of umami and tang" Marion's Kitchen One more thing from the Black Cake book - tamarind. Well in the book it was...
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Oct 7, 2023
The challenge of feeding families
"Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by...
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Oct 3, 2023
Write, repeat; write, repeat ... chicken and leek pie
"There is repetition everywhere, and nothing is found only once in the world." Johann Wolfgang von Goethe Feeling a bit uninspired - a...
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Oct 1, 2023
Venice leeks and what's for dinner tonight?
"Perhaps no one ever gets to know Venice as much as they remember her, recall her from an episode in some other dream." Marlena de Blasi...
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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...
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