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Mar 1, 2024
I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
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Feb 25, 2024
Chaos Cooking - new words for an old thing
"Any food idea that makes you smile is a food idea to be embraced." Erin Shaw/Food Republic "there is no "wrong." Only "try again...
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Feb 21, 2024
Cooking as a game
"I like everything more if it can feel like a game." Bettina Makalintal/Eater Yesterday's post about the to do list, was partly inspired...
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Feb 15, 2024
A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
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Feb 13, 2024
Rambling around a basil problem
"it's always a race against the clock to use up every leaf before it starts to go south — not to mention a heart-breaker when it does....
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Feb 7, 2024
A frugal heritage
“Frugality, I've learned, has its own cost, one that sometimes lasts forever.” Nicholas Sparks My younger son recently wrote a very...
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Jan 26, 2024
I have cabbage, carrots and mushrooms. What should I make?
"Frugality, creativity and mindfulness - mindfulness - of perfectly imperfect produce" Tara Wrigley /OTK Shelf Love The heading is a...
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Jan 15, 2024
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
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Oct 30, 2023
Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
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Aug 20, 2023
A fridge raid tart
"There's a universal sweet spot by the fridges familiar space in which we've all stood, door ajar and locked into a staring match with...
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Aug 15, 2023
The second time around
I tried to find an appropriate quote for this post, but although I found quotes about 'the second time around' they were almost all...
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Aug 4, 2023
Cheating with tandoori chicken
"To be truly authentic it should, of course, be cooked in an earthen oven called a tandoor" Charmaine Solomon I chose those particular...
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Feb 14, 2023
Three good things on a plate
"It always feels less overwhelming when you remember that you're only 1-2-3 steps away from making a memorable meal." Alice Zaslavsky...
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Feb 13, 2023
Baking sole with Jamie
"If I've learnt anything from the Italians about fish, it is definitely 'less is more'" Jamie Oliver It's lucky dip time because it's...
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Oct 11, 2022
A great big bunch of fennel leaves
My gardening friend gave me a fennel bulb which I shall use in some delicious way yet to be decided. But it came with this great big...
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Sep 29, 2022
Experimenting with galettes
"In short, vegetables luxuriating in a bath of fat, cradled in more delicious fat. That's called a galette, FYI." Daniel Gritzer -...
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Sep 9, 2022
Spontaneity requires organisation
"Spontaneity has long been one of my favourite ingredients in the kitchen" Nigel Slater This is my older son, many, many years ago on the...
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Sep 8, 2022
A bag of Brussels sprouts and some milk
First thought - Is it brussels (after the city and should it be capitalised) or is it brussel? I think the Americans think it should be...
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Jul 29, 2022
World lasagna day
"Where the dish has endured is on the shelves of the supermarket." Sarah Barell/National Geographic I bet you didn't know it was World...
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Jul 28, 2022
A chicken and Brussels sprouts challenge
"Romans called these tender buttons bullata gemmifera (diamond-makers) because consumption was rumoured to enhance a diner's mental...
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