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Fear of failure
"Relax into the rhythm, release any expectations of perfection or outcome. Go with the flow, take a breath, and remind yourself: I've...
Feb 28, 2023
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German food - is it really that bad?
"During the last 50 years that nation has changed more than any other in Western Europe. Yet it has remained German, because everything...
Feb 27, 2023
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Everyday creativity = happiness
"Creativity is a matter of perspective" Anon I have been feeling a bit down this last week for a whole number of reasons, not the least...
Feb 25, 2023
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A shopping list story
"It’s the poetry of the everyday, open to interpretation.” Lucy Ireland Gray The other day I had one of those random conversations in a...
Feb 24, 2023
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Do not poke the jelly bag!
“The apple was the first fruit of the world according to Genesis, but it was no Cox’s Orange Pippin. God gave the crab apple and left the...
Feb 22, 2023
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Seriously easy
"This basil scented dish is simply delicious, there’s not really much more I can say than that. Whether you are making it for you, or...
Feb 21, 2023
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Lessons from a family feast
“If you can eat with mates or friends or family, I mean, it's such a brilliant thing isn't it? If you feel really rubbish and you have a...
Feb 20, 2023
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Entry level pleasing pickles
“There is a reason we have pickles, and it is the same reason we crave good art: we are in it for the pleasure … we are in it for the...
Feb 18, 2023
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Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
Feb 16, 2023
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Black garlic
"And the taste? Out of this world. Sweet, earthy, minus the allium’s characteristic heat—think of it as garlic’s umami-packed shadow. " ...
Feb 15, 2023
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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...
Feb 14, 2023
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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...
Feb 13, 2023
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Loaded
"A look at restaurant menus makes it clear — bigger is better! Loaded dishes, jaw-dropping piles of ingredients and personalized items...
Feb 11, 2023
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Eat food - rule no.1
"Eat food. Not too much. Mostly plants." Michael Pollan The above quote is probably the most famous modern quote on food around. It...
Feb 10, 2023
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In the middle of France is Berry
"a province unharmed by too many visitors in spite of the reputation of Georges Sand, Alain Fournier and Bourges Cathedral - and of the...
Feb 9, 2023
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En passant
"if you say something en passant, you mention it quickly while talking about something else" Cambridge Dictionary So not really 'this...
Feb 7, 2023
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Life - it takes up your time and so does the internet - so we give up
"It’s hard to give information without using some words along the way." Cadry Nelson It's a bit late in the day now so this will be...
Feb 6, 2023
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Eggs - what's in a name?
"The variations on this simple dish are infinite" Robert Carrier Indeed they are and it is perfectly easy to become completely confused...
Feb 5, 2023
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Brown but so much more
"Colour fades as flavour deepens: a metaphor for much of life I suggest." Nigella Lawson Which is, indeed food for thought. In her book...
Feb 4, 2023
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The potential of ice cube trays
"Ice-cube trays are your new best friend." Alice Zaslovsky That's one of the many throw away lines of tips and foodie information that...
Feb 3, 2023
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