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Jun 29
75 years ago - the food view from here
"We're Keele and we're different. Founded 75 years ago to meet the demands of a new kind of society, economy and world, our principles...
25 views3 comments
Jun 28
Stephanie's idea of 'simple'
"A lot is said about simplicity in modern, Fench-influenced cookery. I find it very difficult to find a suitable definition of a simple...
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Jun 27
Sandwich spreads
"highly flavoured mush on toast" Matthew Fort Let me say right away that I don't really 'do' sandwiches. Not proper sandwiches anyway....
13 views1 comment
Jun 25
Should I write it down?
"I rarely write them down, assuming that no one else will be interested in something that simply filled a hole with whatever happened to...
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Jun 24
Chicken, saffron, almonds - a Spanish lucky dip
"I felt a little dubious about the combination of ingredients before testing it, the red wine gives a rich colour and flavour, the...
6 views0 comments
Jun 22
Pumpkin gnocchi
"As for the gnocchi family, their merits as inexpensive, attractive, and original little dishes will be quickly perceived" Elizabeth...
16 views2 comments
Jun 21
Polenta pizza
"It’s not a pizza, ... It really is a happy-looking pie, with its yellows and reds and wonderfully golden edges." Ottolenghi Last year,...
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Jun 20
Date night
"we should stop confusing dating with Date Night." Bella Elwood-Clayton" Sydney Morning Herald It's my birthday today - and David's in...
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Jun 19
Itty-bitty/itsy-bitsy
"itty-bitty - extremely small (see also itsy-bitsy)" - Cambridge Dictionary Remember the nursery rhyme Itsy-bitsy spider climbed up the...
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Jun 18
Planning for a birthday party
"Without leaps of imagination, or dreaming, we lose the excitement of possibilities. Dreaming, after all, is a form of planning." Gloria...
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Jun 17
"Reclaiming the magical herstory of food" - a website
This is a lady called Danielle Prohom Olson who lives in the town of Victoria on Vancouver Island in British Columbia, Canada. She has a...
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Jun 15
Food for the soul - religion in the curriculum
"Our life is made by the death of others." Leonardo da Vinci I have been avoiding moving on through my food curriculum recently because...
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Jun 14
Last of the butter chicken experiment
Last night was my fifth go at a different recipe for Chicken butter cream - sometimes described as Butter chicken. Above are my version...
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Jun 10
Panackarty, Pan Haggerty ...
"If the English language made any sense, lackadaisical would have something to do with a shortage of flowers." Doug Larson I have just...
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Jun 8
Cobblers - anything goes comfort food
"The whole point of cobbler is that it's easy" Daniel Gritzer/Serious Eats It's a miserable kind of day - the sort of day when your...
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Jun 7
The first 46 pages before ...
"The introduction is the first and best chance to win the attention of people who otherwise would not care." Martin Lloyd-Jones Inspired...
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Jun 5
That lucky dip - lamb and Greg Malouf
"In some ways, the name of the recipe builds a level of excitement and expectation of the dish that can improve the experience of...
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Jun 4
Ruminations on what we eat - a project?
"Writer's block is having too much time on your hands." Jodi Picoult I have now been writing this blog for almost eight years, so...
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Jun 3
That was the week that was
"Doesn't expecting the unexpected make the unexpected expected?" Bob Dylan I don't remember which day I had this coffee and a piece of...
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