Feed your family. Feed your soul.
One of the challenges of our business is keeping up with a regular cadence on blog posts and new recipes. I have no problem in keeping the creative juices flowing in the kitchen, but however hard I try to carefully ring fence recipe testing time …read more
Back in September when Meg was on a tour of the California coast celebrating her anniversary, she sent me an idea.
The Margaret Fulton Crock Pot Cookbook 1982 edition is as you would expect from the early 1980’s. I removed it’s external cover to reveal a bare brown book with a funky white font. Fulton is a British born Australian food writer who brought global dishes into the homes …read more
Meg and I switch gears this week to take part in the Green City Market Chef Series. The market continues to provide the backdrop for our recipes for the remainder of February.
the zen of slow cooking heads East to Turkey this week to champion grains and lentils in a fiber dense, nutrient rich soup.
Lining my bookshelves is a collection of classic cookbooks collected over years, from Larousse to Julia Child, that allow for periodic indulgences at dinner time.
Baked Beans undergo a transformation from one side of the Atlantic to the other. Back home in England they are either a soggy component of “A Full English Breakfast” (sausage, bacon, egg, toast and baked beans,) or the chewable food of choice for many milk …read more
What do you do when you have an abundance of something? Give it away, swap it for something else, or keep it in the hope it will get used sometime in the future.
