

Yum - but when would I eat this?
"If you wanted to be really rogue you could dump every single ingredient into the loaf pan itself, mix, bake and eat." Sarah Kate Gillingham/Kitchn The above Badass smoky chilli cheese bear bread was one of the recipes I found when I was writing about yesterday's website Saucy Gander. It looked so decadently scrumptious that I saved the photograph for another post. And here it is, because I have less time today and this is probably going to be one of those - a list of reci
May 6


Everything bagel
"a doughnut with rigor mortis (alias chewy and dense and just a bit hard)" Claudia Roden/Nami-Nami I thought I was just going to be writing about a particular spice mix sold in Coles, but find, that I am indeed going to dip into 'everything bagel'. I emphasise dip. There are many more learned articles out there from Wikipedia's bagel page to J. Kenji López-Alt of Serious Eats' The good bagel manifesto . The picture here is of one website's - Tasting Table - pick of the b
Apr 17


Demon dishes - mine is pizza
"Raise your hand if you never get pizza right when you make it at home" Deb Perelman/Smitten Kitchen Those words began one of Deb Perelman's recipes on her website Smitten Kitchen - a recipe for Lazy pizza dough and favourite Margherita pizza . She had me hooked right there, because that's me. On the left is her finished Margherita for that post, above is a world-beating pizza from Anatica Pizzeria Port'Alba in Naples, so I don't think many of us are going to taste that
Mar 8


Arty brioche
"Rather a piece of bread with a happy heart than wealth with grief." - Egyptian proverb So it's the Met's first day of the week - Sunday - and facing my new week of happenings - actually a few this week - is a detail - the brioche, the flower and the peaches - from this painting - La Brioche - as painted by Edouard Manet in 1870 and now hanging on the walls of the Metropolitan Museum of Art in New York. Well it's food, so I ought to be able to write something about it. Firs
Feb 8


A Persian comfort dish
"a nostalgic Iranian childhood snack" Naz Deravian/The New York Times It began with The New York Times' Naz Deravian and yesterday's desk diary dish Dooymaaj salad - an intriguing enough name for me as a foodie blogger, to have a second look. You may not be able to access the recipe because eventually The New York Times retreats behind a pay wall. However, I'm guessing that you are unlikely to give this a try anyway. This is one of those dishes from other places in th
Nov 29, 2025


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, 2025


Ciabatta
"The Mother's Pride of the middle classes" - The Guardian " a new bread posing as an old one that is new?" Robin Stummer - The Guardian...
Sep 22, 2025


Cheating at cassoulet
"Sometimes in life, we have to make a choice: Idealized fantasy or achievable reality." Adina Steiman/Food and Wine I've been thinking...
Sep 16, 2025


Thickening with bread - a ramble
"Where there is stale bread there is home." Juls' Kitchen This was going to be a blog about the different ways you can thicken things. ...
Aug 29, 2025


Samples
"a small amount of something that shows you what the rest is or should be like" Cambridge Dictionary Samples is perhaps particularly...
Jul 19, 2025


Jottings
"Jottings: Quickly written short notes" Cambridge Dictionary I'm making a batch of marmalade because David has run out. It's time...
Jun 18, 2025


A template - scones - savoury ones
I love templates of all kinds. This entire blog is made from a template. Alas it is no longer in Wix's vast library of templates, so I...
May 9, 2025


Khachapuri Imeruli
"For a population of less than 4 million, Georgia has more than 20 regional cheese breads" Alice Zaslavsky I have suddenly realised...
Apr 25, 2025


Bread and butter
"Perhaps the most beautiful and uncomplicated thing you can put into your face." Joy the Baker During the night I did not feel that well....
Mar 27, 2025


French toast
"French toast tackles pancakes head on and smashes it." Claire Thomson Yesterday's New York Times recipe offering - no picture - was...
Feb 9, 2025


When only white sliced bread will do
"For the Victorians, white bread was a marker of quality and prestige. For us, its very popularity has seen it relegated to the status of...
Feb 4, 2025


Quesadillas
“quesadillas can take practically any filling you are drawn to”. Rick Bayliss Back in the days of COVID when Jamie was Keeping on...
Jan 5, 2025


Cool as a cucumber
"Pert as a pear-monger I'd be, If Molly were but kind; Cool as a cucumber could see The rest of womankind" John Gay 1732 I was going to...
Sep 26, 2024


"A warm pumpkin scone for a winter's afternoon"
"Sono una merenda scalda cuore" (a heart-warming snack) Profumi e Colori I'm going simple today because time is running out, but I am...
Sep 11, 2024


Who was Betty and was she brown?
Or was she a blondie? Or even a teapot? Sometimes I worry that my brain is not connecting all its bits and pieces properly and today's...
Aug 11, 2024

