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Oct 31, 2020
Tabasco - and Louisiana is drowning
"Tabasco sauce is to bachelor cooking what forgiveness is to sin." P. J. O'Rourke Yesterday, having received the weekly newsletter from...
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Oct 30, 2020
Tomato sauce - the possibilities are endless
"knocking one's socks off isn't the point of a simple tomato sauce, but it ought to be good enough to need no further adornment." ...
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Oct 29, 2020
Back of the cupboard - Tahini
"Behind ever great Palestinian dish lies a swirl of tahini. Maybe not every single dish and maybe more or less than a swirl, but, still,...
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Oct 28, 2020
Another one of those other blogs
It's a beautiful day and I have been for a walk, which usually gives me all sort of inspirations. But I confess I am completely out of...
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Oct 27, 2020
Separating eggs
Following on from our mini disaster in separating eggs for the chocolate mousse, I thought I would look into easy ways of doing it. And...
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Oct 26, 2020
A quickie - pickled cumquats
A quickie because I have been busy with other things - first a bit of weeding, and then a test drive in a new car whilst my current one...
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Oct 25, 2020
The joyful anarchy of home cooking
I saw that quote in Rachel Roddy's article on Pollo con peporino, so I stored it away in my head because it was so good. And then my son...
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Oct 24, 2020
Pollo alla Romana con peperoni
"sun-soaked, fullsome and a bit much if you are not in the mood. But if you are, it is gorgeous, the stewed tomatoes and peppers like a...
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Oct 23, 2020
I've been doing it all wrong
I think my very first inspiration, as for many bloggers I suspect, was that film about Julia Child - Julie and Julia - in which Julie...
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Oct 22, 2020
Bakewell tart and pudding
Who says English food is boring and rubbish? That's not a quote, that's just me. For the weekend cooking class we were going to make...
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Oct 21, 2020
Olive oil - tasting leads to poaching
"Poaching in olive oil adds some of its flavor to whatever you're cooking, and makes it more tender and luscious than water ever could....
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Oct 20, 2020
A forgotten, perhaps maligned cuisine
"Most of us think of German food as an endless succession of sausages and sauerkraut, working up to a grand climax of sauerbraten and...
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Oct 19, 2020
Something simple
Like many of you I'm sure, I've been browsing through my old photographs and getting a bit maudlin about times past and none to look...
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Oct 18, 2020
Skillets - I'm confused
"Pans made of cast iron are typically called skillets, whereas their non-stick, aluminium or stainless steel counterparts are usually...
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Oct 17, 2020
Carelessly old
Yesterday, in a fit of boredom, I was trawling back through various holiday photographs, bemoaning the fact that it is unlikely that I...
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Oct 16, 2020
Bolognaise in a sandwich?
Well a toasted sandwich anyway, which makes more sense. If you can do baked beans then why not bolognaise? A good way of using up those...
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Oct 15, 2020
A desperate creation - vinegar pie
"a pie that you made when you had nothing left to make it with," Joanne Raetz Stuttgen Before I even start on the weirdness of this dish...
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Oct 14, 2020
First recipe - les sauces and Madeira
"Anyone who can produce even the few easy sauces described in this chapter and serve them with well-cooked grills or roasts, poached or...
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Oct 13, 2020
Elizabeth David and French Provincial Cooking
"Faites simple" Escoffier This is a first recipe post. But since the book, the next on my bookshelves, is the first in my Elizabeth...
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Oct 12, 2020
A niche blog - My Korean Kitchen
This is the third in my mini series about other people's blogs - the ones that everyone reads. When I did my 'research' for this series I...
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