If you live in the UK it will not have escaped your notice that it is #NationalChocolateWeek. Not that most of us need an excuse, especially considering that we in the UK collectively gorge on 660,900 tonnes of the stuff each year. No doubt this is small beans {cacao beans} compared to the US, what with it apparently …
Fact or fiction for you: munching out of a box of cereal on the sofa; curled up with the cat; the latest Netflix series glowing before you; ice cream/wine/bag of sweets on standby {delete as applicable}. Sound familiar? Even if only once in a blue moon? This may seem like a harassed mother’s idea of bliss. All …
Nearly everyone and everything says that autumn has arrived: my flame-red Virginia Creeper climbing up the garage; the carpet of crispy oak leaves on my sad excuse for a lawn; excitable foodies on Twitter going pumpkin latte-mad; pull-out newspaper supplements with food porn shots of, yup, pumpkins. I am ready, finger poised to flip my figurative calendar over to October, but …
It has taken me awhile to getting around to posting a review of my Froothie Optimum 9400 blender. Not because I haven’t been using it – far from it. I have been using it most every day for one thing and another – smoothies (of course), dips and spreads, soups, desserts, nut milks, nut flours, …
All I can say is, “wow!” After hovering around the front door for a couple of days – occasionally having dark thoughts of neighbours signing for my special delivery and not handing it over – it arrived. My Foodie Penpal delivery.
I love being introduced to new foods and recipes. Don’t you? Pouring over others’ food blogs, visiting markets in far-flung cities and countries, ordering the wackiest (within reason) thing on the menu. Love it. Possibly my favourite food-related activity – other than eating the stuff – is looking at commonplace ingredients and trying to finesse something unique …
Squash blossoms are the ultimate in edible flowers. Unlike nasturtiums, borage, violets and other pretty posies consigned largely to salad and ice cube duty, squash blossoms can be stir-fried, frittata-ed, casseroled, gratineed and, most notably, stuffed. If you have loads of blossom knock yourself out with a risotto or casserole, where they will add a …
Don’t let the fancy name fool you, tartine is just French for ‘open-faced sandwich’. And I find it easier to say than the Danish smørrebrød, or the Finnish voileipä – the latter of which I have eaten when ages ago I did some work in Helsinki. Cured herring and butter as I recall. I ate it to be polite but …
Happy 4th of July! Once again, a holiday sneaks up on me and I am here, at the last gasp, tippy tapping away trying to write a relevant post. My excuse is that as an ex-pat American living in the UK we of course don’t celebrate the 4th. While the US is celebrating getting away from …
I don’t know if you are into gardening, or have the opportunity to garden, but certainly here in the UK we are having a good growing season. Drive anywhere just outside of cities and towns and you see fields and hillocks covered in vegetables plots, neat rows of climbing raspberries and sprawling strawberries, waving ripples of …