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Grey food
“Gray is great. People think gray is a neutral, but I think it’s such a moody, intense, dramatic and sexy color. It’s very sleek.” Bryan...
Oct 31, 2023
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Leftover chicken solved - pasta
"Carbs ... they're standing by, patiently waiting for us to remember their generous, soothing nature, and their accommodating capacity to...
Oct 30, 2023
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Solving the leftover problem - 1
"The main flavouring ingredients should be well spiced and piquant; they can vary according to the taste and skill of the cook." Jane...
Oct 29, 2023
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My grandchildren didn't eat the sausages
"I live in fear of the phrase "just enough". I regard just enough as nowhere near enough. Just enough means too little. It means one...
Oct 28, 2023
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Making pasta
"the essential nature of pasta is simple. Take some flour and water, take some flour and eggs, combine, knead, rest, shape. Or go buy...
Oct 25, 2023
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"Stuff the paccheri" (or not)
"it can also be stuffed and baked or just filled." The Pasta Project 'Just filled'. Oh yes? And how do you do that? And why am I...
Oct 24, 2023
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Gubbins
"gubbins - various things that are not important" Oxford Dictionary "gubbins - another word for stuff" I Swear English Gubbins Yes...
Oct 23, 2023
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Chowder
"A velvety mélange of fresh clams, sweet cream and even fresher corn off the cob, it is definitely more than a mere pottage. It is...
Oct 22, 2023
12 views
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From world's worst to best - Scotland
"Scotland has undoubtedly gifted us with the weirdest and most wonderful combinations of foodstuffs the world has ever seen." Rosie...
Oct 21, 2023
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Looking for something new with Nigel
"The minute details of cooking continue to fascinate me, the quality of the time we spend in the kitchen, the little kitchen tasks that...
Oct 20, 2023
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A ball of string
I took the above photograph back in April. This week I decided to change the 'wallpaper' on my computer desktop which I do every few...
Oct 19, 2023
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A postscript on first recipes
As a self-taught cook, I learned through cookbooks and love them dearly. There's an evolution to learning to cook this way and choosing...
Oct 18, 2023
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Hot sauce - or is it a bath?
"it is a dish which essentially needs the accompaniment of plenty of strong coarse red wine, such as the local Barbera. It is also...
Oct 17, 2023
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Normandy apples and cream
"The best thing I know between France and England is the sea." Douglas William Jerrold Last week was a guru week and it was Jane...
Oct 16, 2023
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Views, lunch, wine, friends ...
reflections on a day out in Nillumbik Nillumbik is the name of our Shire - the local council area. In the bottom corner is where we are...
Oct 15, 2023
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Apples from Winton
"Passing time adds false memories and modifies real ones." Stephen King Eons ago I studied geography as one of my three A-level subjects....
Oct 13, 2023
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Tamarind can do anything
"the optimal blend of umami and tang" Marion's Kitchen One more thing from the Black Cake book - tamarind. Well in the book it was...
Oct 12, 2023
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Tradition and black cake
"Tradition is only about what people have or have not done. It's not about what they are capable of doing. And it's not about what they...
Oct 11, 2023
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I forgot to take any photos
“Today everything exists to end in a photograph.” Susan Sontag At about the point that all the food had been eaten at yesterday's family...
Oct 9, 2023
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The challenge of feeding families
"Family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by...
Oct 7, 2023
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