I love my kindle and I use it well. Always reading before I sleep, a habit developed throughout stressful jobs in the past. I am also trying to become a little more minimalist about the house these days, but…I could not do without cookery books. It is one of a few things that borders on a bit of a sickness within me, some of the others being table cloths, shoes, little dishes, Chelsea FC, second hand china crockery, and so on. Continue reading Bedtime Reading
The eve of the Rugby world cup final in 2003, Rocket and I have flown into Toulouse on the late evening flight, we are embarking on an emotional journey that is to last for over ten years and which continues to this day….
We have collected the keys to our French home, our first real home together and we are as nervous as a pair of kittens. Continue reading The fastest talking chef in le Sud Ouest…
Rocket and I are just about to start planning our summer trip to France– May begins and we see the summer slipping away, this year between weddings and special birthdays… Continue reading The DJ and The Tart…
Sometimes I just want to eat snack food. It’s a theme in our family, Karl-Heinz being the snack food king with his ‘folded over’ cheese sandwich…Rocket with his hot spicy nuts (tee-hee) my lovely dad used to choose a cheese sarnie for his supper, he and Maman adhering to the dinner at 5.30 in the afternoon rule, you can hardly blame him for being peckish by 9 o’clock?. Continue reading I left my heart…in San Francisco…da di da di daaaa
I’ve been working as a temp in a managerial role for nearly a year now. This has been an interesting experience on any number of levels – none of which have anything to do with the work I do personally but at least there is some interest. All in all I’d like to apologise to any temp I’ve ever managed, for not recognising how under valued they are generally. I have, though, voluntarily entered this pathway and for now, it suits me just fine.
Now I can tell you about my teams – collectively called ‘the crew’. Continue reading The Crew
I’m not a snob about food, but I can be a purist at times. With a Risotto I’ve gone through something of an evolution and have listened carefully to the advice of a whole range of exponent’s from renowned chefs to your ‘genuine Italians’. So I’ve tried the whole bake it in oven method and the “there is no need to stir it”, and “you can use a stock cube” and they are all true I suppose. However, for me there is now a tried and tested route to the more delicious outcome and it does involve making some stock up (even if you partially cheat) and it does involve stirring so this is usually a Saturday evening ‘non time’ pressured activity for me. Continue reading Saturday night risotto
My brother Karl-Heinz is an epic cook and is probably responsible for having fired my interest in cookery when, as the older teen, he began his culinary journey worshiping at the feet of the legendary Keith Floyd. A really happy memory for me from years back is Karl-Heinz’s rendition of Floyd’s chicken cooked in beer served with tagliatelle….happy days…. Continue reading Karl-Heinz and The Minx