roasted grape and brie flatbread

When I was a teenager, I spent a lot of time in the attic room over the garage at my best friend’s house. Her parents both worked so we went to her place where we were free to do whatever we wanted without any actual parental intervention. The attic was set up with an old TV and a couple of couches. And a record player. We didn’t have cell phones, Netflix, or computers. We didn’t even think about drugs or alcohol. There was no social media as a constant distraction. Time stretched out in front of us in the most luxurious way – a way that doesn’t seem to exist anymore. Continue reading “roasted grape and brie flatbread”

on self worth and mini cornmeal crabcakes

 

This week I’m thinking about self-worth. Or self-esteem. Or the ability to believe in oneself. Self-love. Call it whatever you like. It’s so important and yet for many of us, our sense of self-worth is difficult to maintain, so shaky, so fragile, so easily eroded….  Continue reading “on self worth and mini cornmeal crabcakes”

more sushi, less sorrow

I’m navigating a rocky, erratic path through the #100HappyDays project. If you don’t know about #100HappyDays – you can read about it hereContinue reading “more sushi, less sorrow”

stilton and pecan shortbreads

 “Maybe I should make a coulibiac of salmon with a whole salmon.”

Continue reading “stilton and pecan shortbreads”

it’s gin o’clock: time for a blackberry gin fizz

It’s been one of those weeks. Nothing more need be said about that.  Time for a drink. I Continue reading “it’s gin o’clock: time for a blackberry gin fizz”

Unrequited love and homemade (dairy-free) Baileys

“Do you know what it’s like to love someone without it ever being returned?” Continue reading “Unrequited love and homemade (dairy-free) Baileys”

on not becoming a food wanker

baked brie with caramel pecan, cranberry. and applesWarm Caramel Brie with Cranberries, Apples, and Pecans

Sometimes I just want to sit in a pub with a glass of white house wine (yes, house wine, spare me all the wine jargon, puh-lease!) and a good old-fashioned BLT sandwich – that is – decent bacon, thinly sliced ripe tomato, and head lettuce (which must be an heirloom plant by now) – all slathered with old-fashioned, high-fat mayo and served on toasted rye. Preferably marbled rye – buttered. French fries on the side. Ketchup and vinegar. And yes, salt. Table salt will be fine. Continue reading “on not becoming a food wanker”