Search


- Sep 21
Deconstructing Tomates Provençales
"Why mess with perfection?" Jamie of Jamie and Julia I began with this Baked tomatoes, crumbs and herbs from Nigel Slater in a recent...
8 views0 comments


- Aug 14
Watermelon, feta, mint
"I know, I know. Yet another watermelon, feta, and mint salad recipe. Do we need one?" J. Kenji López-Alt/Serious Eats Indeed, but then...
7 views0 comments


- Mar 17
Cool - another word to ponder on
"Coolness is an aesthetic of attitude, behavior, comportment, appearance, and style that is generally admired. Because of the varied and...
5 views0 comments


- Feb 16
Wedge salads
"America's silliest salad. It's built upon the back of the least flavorful and least nutrient-dense lettuce available and blanketed in...
6 views0 comments


- Dec 1, 2022
Little vinegar - vinaigrette
“it seems to me that a salad and its dressing are things we should take more or less for granted at a meal, like bread and salt; and not...
6 views0 comments


- Oct 29, 2022
Salmagundi
"The word salmagundi may be derived from the obscure 16th century French word salmigondis which means disparate assembly of things, ideas...
9 views0 comments


- Oct 17, 2022
A man well ahead of his time
what to do with watermelon and pomegranates Still life with a watermelon and pomegranates is the title of this painting by Paul Cézanne. ...
7 views0 comments


- Aug 25, 2022
Define cooking
"Cooking is creating emotion" Joel Robuchon This gorgeous looking dish from a London chef called Meedu Saad is called Fried courgette...
5 views0 comments


- Jul 24, 2022
Pomelo
"The gentle giants of the citrus world, pomelos have a fragrant sweetness balanced by a mild tartness—think grapefruit with less...
6 views0 comments


- Apr 25, 2022
Grains in a salad - ancient or new?
"The vast array of grains marketed as ancient—from quinoa to millet to spelt—are, yes, old. Maybe 3,000 years. Maybe 8,000. Who knows?...
9 views0 comments


- Apr 9, 2022
First recipe, first impressions and a Belgian salad
"we all know how first impressions linger the longest." Robert Carrier I'm not particularly uninspired today, but I'm in a clearing out,...
5 views0 comments


- Mar 8, 2022
4 common leftovers - no.2 Bread
"These starchy staples are happy to soak up all manner of sweet and savoury flavours" Hugh Fearnley-Whittingstall Continuing with the...
6 views0 comments


- Feb 4, 2022
Short and sweet (I hope)
I wasn't actually going to write a blog today. It's almost dinnertime and I went out to lunch so have not had a lot of time, but then I...
14 views0 comments


- Jan 31, 2022
Salad days - not my thing
"I must acknowledge my true nature. I am a winter cook currently forced to endure the summer months." Jay Rayner - The Guardian I...
16 views0 comments


- Jan 10, 2022
Beetroot and artichoke - a match?
(Top tip: mixing pink and green always seems to work well in food photography.) - Vancouver with love This is a tea towel that I bought...
12 views0 comments

- Dec 15, 2021
Iceberg lettuce
"The boring football known as iceberg." Nigel Slater "Icebergs might be mostly water but it is not watery. Its thing is crunch." The...
5 views0 comments

- Sep 25, 2021
Eating gin and tonic
"Please note: sipping a gin and tonic while making this dish is a must." Matt Wilkinson The dish he is referring to is this - G&T...
9 views0 comments


- Sep 11, 2021
Breakfast salads
"Basically it’s your fry-up PLUS the ingredients of a nutrient-packed green smoothie, all on one plate." Lucy Feagins - The Design Files...
5 views0 comments


- Jul 14, 2021
Bastille day - salade de tomatoes
"Vive la France" Today is Bastille Day. A massive day of patriotic celebration in France. Which is interesting really because in spite...
7 views0 comments


- Mar 26, 2021
Yum - potato salads for your Easter brunch
"What some call the “humble” spud, I think of as the most versatile, ever-surprising and flexible of vegetables. ... Even zooming in on...
4 views0 comments