

Uneasy and undecided
"Improvisation is the ability to talk to oneself." Cecil Taylor It's the same old question. What shall I cook for dinner tonight? And...
1 day ago
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Lentils and pasta - minestra?
"Perché la minestra si fredda (because the soup is getting cold)" Leonardo da Vinci Those words are sometimes cited as Leonardo's last...
3 days ago
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Pizza and pineapple - yes or no?
"that conversation never ends well, and in fact never really ends." Itamar Srulovich/The Guardian It's interesting how some foods create...
Oct 4
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Sorrel - from weed to haute cuisine
"Sorrel bridges the divide rather splendidly between herb and vegetable." Hugh Fearnley Whittingstall This is one of the photographs I...
Sep 26
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Fried bread
"Not to be confused with fry bread." Wikipedia I sat for a while at my desk trying to think of something to write about but gave up and...
Sep 24
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Duck
"To me, duck conjures up images of wonderful, rustic food, enjoyed slowly, in quiet places." Gile Meller/River Cottage A-Z I continue to...
Sep 21
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Can Civilisation happen without milk?
"A civilization is a large group of people who share certain advanced ways of living and working." Kids Britannica I gave up on Latin at...
Sep 3
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Cauliflower and chicken - different approaches
This is one of those 'I've got to use up something so what am I going to make?' pieces with some other random thoughts about this and...
Aug 28
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A question about shepherd's pie
On Sunday we had shepherd's pie for dinner because I had leftover lamb from Friday. Whenever we have a roast and have leftovers we...
Aug 26
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Mediterraneanism - it's all Elizabeth David's fault
“While I roast as many Mediterranean vegetables as the next person, I worry about what the ‘Mediterraneanisation’ of cooking is doing to...
Aug 11
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Wild rice
I have been reading my chosen book for book group - The Sentence by Louise Erdrich a multi-award winning author - including the Pulitzer...
Aug 6
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Nuggets
" nugget - a small piece or lump, especially of gold in its natural state" or "something small but valuable or excellent" Cambridge...
Aug 5
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Lessons from a recipe
Yesterday we celebrated my older son's birthday here with the now almost traditional and compulsory spaghetti and meatballs - and a cake...
Aug 4
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Wensleydale and cranberries - why?
"It's okay to like wensleydale and cranberries" reddit - Is it? Wensleydale cheese - the pure kind, is one of my favourite cheeses, but...
Jul 29
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An earl, history and recipes
"Tea, Earl Grey, hot" Picard/StarTrek Well the above quote has nothing to do with this post really, but not being a Star Trek follower I...
Jul 23
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A perfect match - zucchini and pasta
"Dishes that, when followed by a salad, piece of cheese and accompanied by a bottle of wine, can feel like an everyday feast." I have now...
Jul 22
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Artichokes begin with A
"The artichoke, like the oyster, is a food that makes an indelible impression on the untried tongue." Bert Greene And because they begin...
Jul 13
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Rambling again - a pasta dish
"Best eaten after sturdy exercise in the open air." The Food of Italy This is a typical Rosemary's ramble, beginning with the usual what...
Jul 3
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Australian garlic
"So many benefits in this humble little plant" Nick Diamentopoulos Whenever we go to France - no more alas - we always at some point...
Jun 23
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Unloved fusilli and its friends
"three small wings elegantly twisted on themselves, in a spiral movement." Â Barilla I had a feeling that fusilli, those short spiralised...
Jun 4
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