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Sep 26
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...
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Sep 13
Celery and pasta? A tour of the blogs
"That could be anything from very good to quite terrible. It’s hard to tell.” Diane's Cookbooks The opening quote was a given for one of...
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Aug 21
Kohlrabi for Jenny - mostly from Ottolenghi
"The martian tennis ball, the slug magnet, the devil's testicle." Mark Diacono/River Cottage My sister gets one of those deliveries of a...
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Aug 7
Tomorrow it's "Sneak some zucchini onto your neighbour's porch night"
"This is not just about leaving zucchini on porches; it’s about how it’s done." Days of the Year Yes I know - only in America, but I...
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Aug 6
A freezer challenge
"Every week, I will learn to label one day I just know I will" BamaModerate/Reddit Every morning I decide what to cook for dinner. This...
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Jul 30
The most wonderful book
"Everything is made to seem so easy – it turns out it is." Caroline Taylor/All That I'm Eating Around the time of my birthday I was in my...
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Jun 19
Itty-bitty/itsy-bitsy
"itty-bitty - extremely small (see also itsy-bitsy)" - Cambridge Dictionary Remember the nursery rhyme Itsy-bitsy spider climbed up the...
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Jun 18
Planning for a birthday party
"Without leaps of imagination, or dreaming, we lose the excitement of possibilities. Dreaming, after all, is a form of planning." Gloria...
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May 15
Persuasion
"This would be a recipe to convert anyone who thinks celery is boring." Bee Wilson Well if you can persuade them to try it in the first...
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May 9
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...
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Mar 21
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...
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Mar 1
I feel like pasta and I have - fennel
So - we are back from our mini adventure down in Inverloch about which I am still pondering on what to say. An end to being cooked for...
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Feb 15
A clumsy dance around the fridge
When I have cooked at home this week it has been to cook leftovers - to try and invent something tasty from assorted remnants in the...
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Jan 21
Confit - from duck to egg yolks
"Historically, this preservation technique was a necessity to survive times of scarcity. Today, it means we can enjoy produce at its best...
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Jan 15
Today's food challenges - zucchini
"such a dish is always, in my experience, made more scrumptious by the knowledge of unpromising beginnings." Hugh Fearnley-Whittingstall...
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Nov 21, 2023
Noble thistles
"The thistle is a prince. Let any man that has an eye for beauty take a view of the whole plant, and where will he see a more expressive...
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Aug 3, 2023
Vegetable sides - beginning with petits pois à la française
"Great side dishes can really elevate a meal – and let’s be honest, when they’re good, they’re often the best bit; the thing you go back...
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Jul 7, 2023
Frittata - a dustbin for leftovers or a gourmet treat?
"the tastiest way to clean out your fridge at the end of the week ... Frittatas aren't just good for using up leftovers, though—they...
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May 5, 2023
A book and a cook
"I'm sure I'm not the only one who has wondered what an Indian salad could look and taste like." Meera Sodha I've been flicking through...
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