

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


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


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


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


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


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


Nuggets
" nugget - a small piece or lump, especially of gold in its natural state" or "something small but valuable or excellent" Cambridge...
Aug 5


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


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


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


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


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


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


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


Unloved fusilli and its friends
"three small wings elegantly twisted on themselves, in a spiral movement." Barilla I had a feeling that fusilli, those short spiralised...
Jun 4


Genteel eggs
Coddled, baked, shirred, en cocotte, moulded eggs, egg-in-a-cup - not poached - but I'm confused This all began with this rather lovely...
May 27


Angel hair
“Angel hair just lands on your chin like the strands of a wet mop.” Bon Appétit "The thin strands absorb sauce like few other pastas...
May 23


Pomegranates and pasta?
"The unexpected joy of combining pomegranates with traditional pasta" WIX AI post title suggestion This is the nearest I could get to an...
May 8


Onions, potatoes, carrots - comfort
"the heart-warming glow that comes from cooking cheap ingredients slowly." Nigel Slater I'm determined to be better at emptying my...
May 7


Underused shallots
"Use shallots raw in a salad and they will sing harmoniously with your other veg; use onions when making a stew. Shallots when you...
May 4

