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Crumbs
"something you wish to share with your online friends." Urban Dictionary "a small fragment" Merriam-Webster Actually I think that first...
Jul 30, 2022
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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...
Jul 29, 2022
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The creative life - a long quote
"put a little buzz into your life." Bill Apablasa/Oxygen Buzz This is not a real post. It's actually - for a lengthy quote from an...
Jul 29, 2022
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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...
Jul 28, 2022
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Cheese and biscuits and Vita-Weats
"If ever an area of life encapsulated the tyranny of choice, it is cheese biscuits. Olive oil and sea salt; chive and rosemary; poppy...
Jul 27, 2022
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Scrambled eggs - I think I've been here before
"everybody has his own method, which is invariably the right and proper one." Elizabeth David I feel sure I've done all this before, and...
Jul 26, 2022
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Coq au vin - slow food or quick and easy?
"The entire recipe for coq au vin in one popular cookbook, now in its third printing, read: 'Cut up two broilers. Brown them in butter...
Jul 25, 2022
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Pomelo
"The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less...
Jul 24, 2022
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From Aqua Pazza to Fish poached in charred tomato broth
"There are many different variations of this sauce, from light broths, to thick tomato based sauces, which have been found on all types...
Jul 23, 2022
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Precious - in what sense?
A Simple Dish of Potato Cooked in the Earth In Which It Was Grown The photograph is of a dish devised by Ben Shewry in his Attica...
Jul 22, 2022
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Artisan - how do you know?
"An artisan product has three definite hallmarks. It adheres to traditional processes, recipes and quality." Deccan Herald What I found...
Jul 21, 2022
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The Bordelaise challenge
"Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time - a lot of...
Jul 20, 2022
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A new lucky dip - an old book
"This is not the cuisine for the housewife-in-a-hurry. But if time is available, how can it be better spent, how used to give greater...
Jul 20, 2022
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Ignoring writer's block tricks
"Quotes are nothing but inspiration for the uninspired" Richard Kemp I'm going through one of my uninspired patches, which is when I...
Jul 18, 2022
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When you need special equipment - cannoli
"Never buy a cannoli that’s been sitting ready-filled. The tubes should be piped full of sweetened ricotta for each customer on demand,...
Jul 16, 2022
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Six years of blogging deserves bubbles
"After a thousand blog posts you should be getting better as a writer." Black Mark Six years ago on the 15th July, 2016 I began this...
Jul 15, 2022
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Baklava - a request
"Portions should be very small" Claudia Roden Baklava is always made in this house for get togethers with the neighbours. Why? Because...
Jul 14, 2022
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The challenge of a French vegetarian meal
This weekend the family is at last celebrating the three June birthdays at my son's house. We shall all be contributing to the feast. ...
Jul 13, 2022
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Mezcla and the chilli problem
"Lets just embrace that word: FUSION! Better yet, let's celebrate it. After all most recipes were probably considered fusion before...
Jul 12, 2022
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A lost recipe - losing my mind
“It’s pretty confusing.” “Good. Be confused. Confusion is where inspiration comes from.” Robyn Mundell, Brainwalker The other day - I...
Jul 11, 2022
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