create
love your strap line.haha… you should try Asian or Indian food, they add so many kind of spices to it that you can almost smell it across the room.
must …
have ...
chicken soup.
Blink and the garlic is burned.
Try the Vegetarian French Lentil Soup. It is delicious, easy and a complete meal. I love this recipe.
I can’t decide what to have for dinner tonight. I want it to be quick and easy, tasty and without meat (on account I ate beef for dinner last night and lunch today). Suggestions welcome please.
There are over 200 varieties of chiles and almost as many spellings. Good luck.
Would somebody please tell me once and for all how to spell chili?
Trying a chimichurri sauce with a grilled skirt steak tonight. I am excited. Plenty of chili I think.
I hit the Farmers’ Market Saturday morning with Lucy, my 18-month daughter. I was drawn to the blood oranges, their ferocious red flesh so enticing. I came away with a 16oz jar of blood orange marmalade which I smothered over my toast this morning. It is nectar. It is neither too sweet not too bitter and is a perfect consistency. What a find. This will be my breakfast for the foreseeable future.
Just returned from a night out with my girl. Ribs at Mr Cecils to start followed by a movie. Saw “Waitress”. Chick flick really, but I enjoyed it enormously. In fact, my favourite film of the year so far. Lots of close ups of awesome looking pies, and voice-overs poetically describing the ingredients. A must for food lovers, girls and, I suppose, some men.
Tea and cake on a Sunday afternoon followed by a nap. Life’s good.
White fish for dinner tonight then. Wilted spinach, mash potato, beurre blanc. Bought a bottle of white wine. I wish it were dinner now!
Ate Peter’s left-over chili today. Bloody marvellous it was. He added small chunks of chuck steak alongside the mince which is inspired. Adds a wonderful texture to the dish and makes it feel altogether more substantial.
A good chili has to be up there among the great dishes. Few give me such consistent pleasure with every mouthful. I reckon every adult should make it their business to be able to cook a decent chili. Funny how it is the staple of students (at least here in the UK) and yet, as we age, we tend to cook it less and less.
You’ve got my vote!
Following Peter’s recommendation, I bought some meat direct from a farm local to him (worthy of a GreatGrub recommendation which will follow soon). This weekend I enjoyed new season lamb chops cut from the shoulder, cooked slowly on a barbecue with John’s balsamic glaze for lamb and a couple of sirloin steaks which had been hung for around 3 weeks. Yet again, the little guy comes up trumps for the consumer.
I am considering running for office. At the core of my manifesto would be a call to the end of mass-produced, plastic-wrapped, fat-trimmed tasteless meat on supermarket shelves.
I hear that Flakes are served at most Ambassador’s residence. And, you can eat one between meals without spoiling your appetite. It’s probably the best chocolate in the world.
Love your Flake description. You could, of course, have said that it does exactly what it says on the tin. Or, perhaps, that it refreshes the parts that other chocolates cannot reach. Although you would probably have got the message across most clearly by saying that you eat it because you are worth it.
No matter how many times I have it, it never lets me down. I am talking, of course, about Andrew’s summer flank steak recipe. It had a twist, though, last night. It started life on a disposable barbecue (you know, the kind you pick up at the petrol station and comes in a small cardboard box with a piece of paper you light). Anyway, the barbecue (or let’s call it a smoker) produced very little heat. It did flavour the meat a little, but I had to finish inside. Boy, did it taste good. I am having it again tonight. Yippee!
Just popped out to the local butcher (actually a farm selling its own reared produce) to grab some meat. Yet again I am reminded of the virtue of shopping for produce from people who know what they are doing. First question I always ask is “what’s good today?”. Three-week hung sirloin was the first answer and then any cut of the new season lamb.
The supermarkets may offer convenience, but the quality is so poor by comparison and, moreover, the advice is woefully short of anything useful.
Oh, the poor chocolate-deprived American nation. A Flake is only the crumbliest, flakiest chocolate that tastes like chocolate never tasted before (usually eaten by semi-clothed, soft-focused young woman reclining in boats).
