jewish food | Ramblingrose

Welcome to my blog/journal/whatever

This is the real guts of this website. The old website and its archived posts is still available at its old url. Newcomers might like to dip into it every now and then.

Welcome to you all. Amazingly I still don't seem to be running out of ideas on what to write - well occasionally - but I have my writer's block strategies to turn to - see the text on the right. Check this page for the latest posts and if something interests you just click on it. It's easy to leave a comment and I love to read them. And now you can subscribe to the blog and get emailed notifications of new posts. And sorry I just don't understand Facebook.

"We are not here for long. So let's at least make ourselves something good to eat."

Nigel Slater

"I was born hungry, not a cook."

Julia Child

"One cannot think well, love well, sleep well, if one has not dined well"

Virginia Woolf

Writer's block

Every now and then I can't think of a suitable topic and so I have devised a few strategies to get around this.

Lucky dip

The first strategy I devised is to go to one of my three cook book bookshelves, close my eyes and pick a book. Close my eyes again and pick a page. It's really quite an enlightening method of getting over writer's block.

'A word from'

My second strategy is to devote a post to the thoughts of one of my favourite cooks. Hopefully it will introduce them to you

Or

I shall choose a picture I have come across and extemporise on that.

A second kind of lucky dip

I have been thinking about first recipes in cook books - so I shall choose a book not quite randomly and then look at the first recipe for inspiration.

Comments I love reading your comments. Just add a name - any name - it needn't be yours, add an email, ditto, type in your comment and hit the Comment button. Done. Wix sends me an email to tell me what you said, so I can respond if needed. Mostly I just read and enjoy. If you would like to subscribe to this blog and get notifications of new posts then click here. It's free - just a way of knowing what I wrote about today.

enjoy

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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