Search
Mar 31, 2022
An afternoon with Van Gogh
“Great things are done by a series of small things brought together.” Vincent van Gogh Yesterday, my niece and I, accompanied by her...
27 views0 comments
Mar 29, 2022
Confit - from duck to garlic and everything in between
"oil diffuses heat better than air, which is why meat confined and cooked under oil is so tender and almost velvet-like, rich but,...
6 views0 comments
Mar 27, 2022
Hasselbacking - variations on a theme
"My favorite thing about the humble, mighty potato is that just when you think you’ve tried all the ways to prepare it, you learn about...
29 views0 comments
Mar 25, 2022
A quote
"Hell, it's only food. Just enjoy it." Jill Dupleix Jill Dupleix always looks amazingly carefree and confident in her photographs, but...
9 views0 comments
Mar 24, 2022
Something with mushrooms - and pastry
"Mushrooms, garlic, butter and thyme. I can hardly think of a better double date. even more satisfying, I think, is when there is some...
6 views0 comments
Mar 23, 2022
Another dead project
"ideas aren’t worth anything. It is about the execution of those ideas. It is about turning those ideas into reality. " Jake Jorgovan...
11 views0 comments
Mar 22, 2022
Marinades
"They are little kitchen lifesavers." Nigel Slater I'm not really quite sure where the inspiration for this post came from. Well I did...
10 views0 comments
Mar 21, 2022
The menu
I have been writing this blog too long. I no longer remember what I have written about, so please bear with me today because I'm pretty...
11 views0 comments
Mar 20, 2022
4 common leftovers - no. 3 - salad greens
"If you have any in the fridge, the time to use them is now." Hugh Fearnley-Whittingstall I tend to think that the problem here is as...
6 views0 comments
Mar 19, 2022
A ladies lunch in the city
Yesterday the ladies of our family met in the city for lunch to celebrate the birthdays of two of them - my niece and my ex almost...
14 views0 comments
Mar 17, 2022
A mixed bag
"Definition: If you describe a situation or a group of things or people as a mixed bag, you mean that it contains some good items,...
8 views0 comments
Mar 16, 2022
Walnuts and barberries
"Barberries are small, red, dried berries. As they are very sharp and sour, Iranians sauté them with a little sugar and butter before...
7 views0 comments
Mar 15, 2022
When politics creeps into cooking - Maqluba and Yotam Ottolenghi
"Thanks to Ottolenghi’s best-selling books, we now have 'Ottolenghi hummus' and — believe it or not — 'Ottolenghi maqluba.' The latter...
8 views0 comments
Mar 14, 2022
A rubbish soup
"Now, don’t go thinking you’re gonna throw everything in a pot, Pippi Longstocking-style. There’s a method here." Good Cheap Eats It's...
15 views0 comments
Mar 13, 2022
Another lemon tart trauma
"Things taste so much better once you've forgotten the effort of baking them." Lucy Ellmann, Ducks Newburyport During conversation over...
7 views0 comments
Mar 11, 2022
It's Friday
“Friday's a free day. A woman's day.” Neil Gaiman, American Gods I'm starting with that quote, though really I have no idea what it...
11 views0 comments
Mar 10, 2022
Beauty for the street library?
"For me, good food comes about only if you put yourself in it. Food is for giving, and the act of cooking is a gift from the cook to the...
15 views0 comments
Mar 9, 2022
In praise of tarts - the savoury ones
"The differences between a tart, a pie and a quiche are a blur." Yotam Ottolenghi "There is never enough crust. The layer of puff,...
7 views0 comments
Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
8 views0 comments
Mar 7, 2022
Cooking with bark
My sister is in the air on her way back to her English home after three months in the lucky country. Her parting gift was next week's...
7 views0 comments