There’s nothing screams”class” more than a lovely doorbell with a bespoke chime.
My brand new doorbell arrived in the mail today and I couldn’t be more thrilled.It cost the grand total of $1.25 on the ebay, and in my opinion is worth at least twice that amount.
Sixteen melodies to choose from mean you can synchronize your [...]
Really, we don’t actually eat that much of this kind of food, and last night’s hot-pot and tonight’s shepherd’s pie might be the last of the olde English,school lunch, comfort food for a while.
We are so full.
This was a veal mince base with a potato and sweet potato mash top. I have another blurry photo here for [...]
Lamb Hot-Pot # Swedes & Sliced Long BeansLamb Hot-Pot # Swedes & Sliced Long BeansIt was delicious!
This is a photo of monty holding his dinner. The photo’s not great I know, but you get the idea. Now, it was very tasty,but the Lea & Perrins wouldn’t have gone astray, and the fresh thyme would have been nicer.
Somehow [...]
I am thinking of doing this for the men’s cooking class this week. I had some chops in the fridge, very nice forequarters, on special at Woolies. Potatoes, onions, had them. Got some stock & celery at lunchtime.
as many chops as you want, I used 2 small each
1 large onion, sliced
1 large carrot, cut into cubey [...]
This blog,with it’s brilliant photography and text is one of my favourites.
The authors,Dave and Robyn are food journalists from what I can gather and the blog is stunning.I think they must get assignments to places, and then we blog readers get our own slice of wherever they go.The photos are incredible.
Another blog I’d link to [...]
This week’s cupcakes are done and waiting for collection.
Don’t they look cute?
Mummyogg told me of a lady who makes 1,000 a week. Not bad, I could do that if I had more than a draining board to work on and an oven from sometime after 1936 to cook them in….
Great read this one. Not exactly Anthony Bourdain, but I gobbled it up in a couple of sittings.
NEVER ORDER CHICKEN ON A MONDAY
by Matthew Evans
Kitchen Chronicles of an Undercover Food Critic
Description of book
What is it really like to work in a restaurant? What do chefs do when they are running out of the night’s [...]
Will do mummyogg, thnx for the encouragement. BTW, I still cannot find the mummyogg blog - can you send me the link?
sweetrosie’s handy hint for the day:
always close the toilet lid before flushing to ensure that any fine (disgusting) mist is not ejected into the room during the flush.
I’m bored by cupcakes now. It feels like a familiar feeling, in fact, it reminds me of when I got bored with:
keeping fancy chickens
preserving
making sourdough from scratch
keeping the house tidy
getting my hair cut on a regular basis
making sausages
making cordial
eliminating dust mites
making pasta
entering competitions
the list goes on and on and on and on.
I thought you’d never arrive. It was a long journey and you must be exhausted…
Well, I don’t know who will read about us. Definitely you, and me, and anyone we send our exclusive and very special details to I guess. We could start with Tracey. Captive audience as it were because she will feel obliged [...]
