My cooking is becoming more sporadic as my family is dispersing in different directions. Still, I think about food far too much. This recipe is safe, though. It was created by a Professor Bosh, whose labours in the fields of Culinary services are so well known to all the world. At least those who read Edward Lear. (more…)
Strange, the things immigrants miss and long for. Never the predictable, seldom consciously. (more…)
It was all set. She had decided they would eat in the kitchen by the window that was open to the light, early summer evening. Air wafted in filled with the smells and sounds of the approaching night: flowers folding, dew settling on the grass, insects of the day falling silent and those of the night stirring. (more…)
Photo Helen Bankers
Take six nice people, we used Swedes, but any good natured and well spirited kind will do,
and add a magnum Penfold’s Shiraz 1991
a magnum Cloudy Bay Chardonnay 1998
a bottle of tawny Port 199 and a bottle or two of sparkling mineral water open the wine to allow slow sipping while cooking then take (more…)
