I’m being pampered with a guest post from Jacky (and so are you) Hi, I am a home edding mum who loves all things of a foraging/self sufficiency nature. Actually, my love borders on obsessional! Recently, my foraging adventures have combined 3 of my favourite things: roses, foraging and preserve making! I took the sprogs […]Read More Rosy Jam
Simple Homeschool has a post that fits Connie’s journey to culinary competence. Here. When she began asking to cook (age nine or younger) I found it hard as: 1. she didn’t want help 2. she didn’t want recipes 3. my kitchen is MY KINGDOM! Also she made grimace inducing food, it felt wasteful. I was negative […]Read More And You Know I’ve Tried A LOT of Brownies
This is so simple and cheap, each year I make three batches and pop it into up to eighteen plus, previously drained (gulp, gulp, gulp) clean (I use sterilising tablets on them because it’s so easy) wine bottles. Store it upright, to prevent pressurised leaking, and feel free to start glugging it back chilled, anytime after […]Read More Let The Fermentation Begin! – Elderflower Champagne, A Tutorial.
Beech leaves are edible, citrusy. Mature leaves are toughened tongue slicers but the downy baby leaves are as weightless and silky as an acid green parachute.Read More Feuille for Free
Several water authorities announced drought conditions and imposed hosepipe bans. Like a spell, this has presaged in daily downpours of monsoon intensity. Time for “Anna Rock Punch”. Ukrainian Anna wore her immaculately coiffered grey waves pinned up. She embroidered her own exquisite folk blouses, smiled all the time and made interesting things to eat. She […]Read More Something to drink whilst you’re ringing out your bobble hat.
Our usual brand of brioche is “Harry’s”, last week we bought “Pasquier” instead. Most found it an ordeal to swallow even a mouthful, the only one not revolted by the taste was the four year old, J. Everyday I’d cajole him to eat as much of our brioche mountain as he could get down. I’ve […]Read More The Alcoholic Preschooler
Baking Powder. It’s nonexistent here. Oats. Of a price higher than rubies. In England we feed it to horses. Shops don’t open on Sunday and all but the most jumbo supermarkets shut for a couple of hours to lunch. Thanks to Tesco “24 hours” I had come to believe that shopping at two in the […]Read More If You Are Coming To France Please Bring Your Own…..
The clumps in the trees, that in England would be rook’s nests or ivy, are some powerful all-conquering strain of mistletoe. (Why can’t there be a festivus for the rest of us?) They have dainty red squirrels. All over the place are unappealing, mud caked, walnut shells. They conceal nuts that are wrinkled, juicy and […]Read More France is Not England. But Sometimes It’s Tokyo.
Julia is the sort of person who has dropped round a lasagne, two casseroles and an apple crumble, before the doctor has even finished diagnosing your incapacitating illness. She is there for everybody, all the time (though perhaps not Julia) She achieves this with two tiny tots and some bigger tots as well. She recently […]Read More Meet Julia
Most weeks, most days I make my own bread. It is easy and gets rave reviews. Thanks to the (strong) white flour and a tip from Waitrose magazine, I’ve worked out how to make it with only a moment or two of kneading. It is not a flakey crusted, artisan sourdough but it is a bazillion […]Read More Use my Loaf: A Bread Making Tutorial.