The other bread

With another day of the Everyday Resurrection celebration of Easter coming up tomorrow, I was inspired to run a quick rehearsal for one of the items – soda bread.  I have a couple of great recipes, both of which are pretty forgiving compared to making bakery bread (which involves getting yeast to do its thing)…

The actual bread

In among a bunch of posts about cake masquerading as ‘bread’, I thought I had better pump up my baker credentials by showing that I do make the actual bread from time to time – at least to the extent of setting up the bread-maker! Over the years, I have made bread of various kinds…

Battle of the favourites

Should I go for a walk or stay in and make the wee girl next door an Easter treat?  What tough choices we face sometimes : ) Asked about my favorite place I am not sure I could ever choose between: i) staying at home in the kitchen, with the prospect of a really appreciative audience for…

Wednesday: Но я не согласен друг мой!

Russian: But I do not agree my friend! It’s make or break day. The day for debating every little thing, whether a contract, a project or year 3 homework.  Wednesday seems destined to be the day when we emulate the great dissenter, Aleksandr Solzhenitsyn – it just will not do to be identical to all…

“It’s nothing special”

I recently fell into a project where the work skills that I take for granted were rather more highly prized by those colleagues than I have come to expect – they were particularly appreciative, and made me blush which is no mean feat at my age!  On the same theme, I see my cooking as something…

My kind of wrinkles

When it comes to oven-roasted tomatoes, the wrinkles are where the flavour is!  In anticipation of a future post about slow cooked breakfasts, I thought I would share this pearler of a dish that will be welcome anytime you might eat brekkie.  (If the two-legged locusts are away, leftovers will keep in an airtight container in the…

When a recipe is noise

Sometimes, a recipe just gets in the way of progress – like earlier in the week, after a couple of rainy days and no walks to the green grocer, plus it was still coming down in stair rods every hour or so.  That left me looking at a cupboard cooking effort – but we had…

Tuesday – Ich denke. Wiederkäuen ist die Antwort.

German: I am thinking. Rumination is the answer. Time on Tuesday seems to move more sedately and deliberately – not so much of the whooshing sound made by Monday as it dashes by, more the steady hum of industry as we try to progress our work, whatever it may be.  Tuesday is get serious day:…

Suddenly, alchemy!

There is a whole part of cooking that is not far from alchemy, not least when you suddenly go from whipping cream to butter, or from stirring, stirring a mix over the heat to “eek, that’s a lot of cleaning up now all over the stove”. Those transitions that come up almost between breaths are…

Monday – Subito presto!

Italian: literally, immediately soon! In other words, get your skates on, right now! These brekkie items are for those days with no time to waste, mountains to be climbed, boxes to be ticked – or just a Monday after a terrific weekend, where the temptation to linger asleep was a little too strong.  However much…

Restart, reboot, …

If you have read more than two of my posts, you will know already that I am not much given to poetry (literally or metaphorically) nor flowery-sweet expression (except perhaps when discussing the culinary merits of maple syrup vs golden syrup, treacle vs molasses).  When I do occasionally wax lyrical – about particularly luscious basil,…

The weight of tradition

Something guaranteed to make me a nervous cook is when I have the temerity to attempt something from another culinary tradition – I can feel the astral plane opening up and all the mothers of preceding generations start to watch me to see if I am doing it right, lol!!  Of course, for some things…

Where to start?

Since I am re-starting my writing here (after a seriously mad couple of weeks richocheting from one project to another work-wise) I though I’d take a moment to remark about becoming conversant with the basics of cooking. From where I sit (admittedly, as someone who loves cooking) it is something that can never come too…

Cavity or black hole?

There are time when feeding a teenage boy feels like a bit like the labours of Sisyphus – cursed to carry water in a sieve – it might be more fun, but it seems every bit as endless!  I swear that our elder son, Alan, actually had not so much a cavity from hunger as…

Food to nourish, not strike a pose

The idea of candid food, appetising and nourishing just as it comes from the kitchen, appeals to me a great deal more than beautiful food posed for the camera that promises to have the taste qualities of cardboard.  I freely admit that it makes me quite sad to be at the park and see a…