

Dithering over dinner
"Dithering - present participle of dither - to be unable to make a decision about doing something" Cambridge Dictionary Tonight I was...
May 18, 2024


What to do with those pickled onions
"open mouth, insert pickled onion, chew" TheSkewed/Reddit commenter Well yes indeed you - well I - could just eat them. And I have to...
May 14, 2024


The pickles in my fridge
"sour, tart, punchy, pungent and slightly out there." Tara Wigley/OTK Yesterday I threw out half a tin of red kidney bins - I had put...
May 12, 2024


Feeling lazy? Puttanesca to the rescue
"Puttanesca - Although you will often see its Italian name explained as meaning “whore’s pasta” in English, the general consensus seems...
May 11, 2024


Vegetables then and now
"Vegetarianism wasn’t just perceived as a dietary choice but a lifestyle one. If you were veggie you were a hippie." Fiona Beckett/BBC...
May 9, 2024


Trying to make a lucky dip interesting
"Writer's block is having too much time on your hands." Jodi Picoult "Read a lot. Write a lot. Have fun." Daniel Pinkwater My lucky dip...
Apr 21, 2024


Pasta nada - last night's experiment
"A lot of delicious things in life aren't lookers." Felicity Cloake When I first saw those words - 'pasta nada' in an article in one of...
Apr 21, 2024


Chermoula - and fish
"The object of the chermoula seasoning is not to mask the natural taste of the food, but enhance it." Robert Carrier I'm pretty sure I...
Apr 12, 2024


Chicken, not duck, and oranges
Continuing with my throwing out recipe oddments from the folders in which they have been stored I came across two recipes, no three, that...
Apr 10, 2024


Fermented herring to taco Fridays - Sweden
"The backbone of Nordic cuisine comes from dealing with challenges" Rachel Khoo Back to my foodie tour around the world with the third...
Apr 7, 2024


Hidden potatoes and apples
"Name a dish that isn’t improved, or unaffected, by the addition of a small potato?" Rachel Roddy It's Guardian Feast newsletter day and...
Apr 5, 2024


Odd couple? - Smoked trout and carrots
This is one of those musings on what to do with what I've got in the fridge - and this time it's not a really obvious pairing - smoked...
Mar 28, 2024


M'jadrah - the smell of onions
"the dish far surpasses the sum of its parts—who knew such humble elements could taste so dynamic?" Kate Williams/Serious Eats I am...
Mar 27, 2024


The laughing cow has the last laugh
"The peeling of a Dairylea triangle and its taste transport me back to my childhood à la recherche du triangle perdu." Simon Majumdar...
Mar 25, 2024


Tajín - a quickie
"So why should you use Tajin? Simply put, it just makes so many things taste better." Nancy Lopez-McHugh/The Spruce Eats I'm not a huge...
Mar 21, 2024


Crudités extremes
"the main object of an hors-d'œuvre is to provide something beautifully fresh-looking which will at the same time arouse your appetite...
Mar 20, 2024


An abject fridge raid failure
So Ok the selection of ingredients that needed using did not look that enticing - indeed when I looked closer the eggplant just had to go....
Mar 18, 2024


A is for Alexanders, Z is for Zander - A-Z
"Every culinary endeavour begins with ingredients." Hugh Fearnley-Whittingstall What a slightly creepy conjunction of names - Alexanders...
Mar 16, 2024


"Add as many herbs as you like"
"Surely he didn’t mean a whole bunch of rosemary?" Rachel Roddy This post has turned out to be a mix of a couple of ideas that I had...
Mar 14, 2024


So ordinary
This is a dish found in the last Coles Magazine. It's called One-pan prosciutto chicken with tomatoes and honestly there is nothing...
Mar 10, 2024

