I’m not in the habit of making cocktails, and I don’t drink a lot of them either. The exception is the special one made by Igor at the Bloom Bar just off King’s Cross Road. Igor is a genius and he makes people cocktails according to their tastes.
Other than that, though, it’s wine or whisky all the way for me. Except for one time in April, when I didn’t feel like drinking either of those things. I have an extensive drinks collection at home even though I don’t drink most of them, so I thought I’d make up a cocktail and see how it went.
It went well. Read more
I crave fish like other women crave chocolate. By which I mean at a certain point in the month, my body starts craving fish to an inhumane degree. Like, I’ll stand in the supermarket almost crying because I can’t find any salmon in the fridges.
If I can’t get hold of any fish for some reason, I get so nauseous that I end up throwing up for a couple of days. Evidently there’s something in fish that my body desperately needs. Despite trying all the obvious things, I’ve never managed to work out precisely what it is that my body requires from fish. I’ve just learned to go along with its demands.
In recent months this process has become much easier, thanks to Fishbox. Read more
This is the kind of food you can only eat about once a year, because it makes you feel like you might explode. Pleasantly explode, though.
The other day I had a sudden craving for spaghetti alfredo. So I made it, and because I can’t tell how much pasta should go in the pan I ended up making about four times too much, and then I had a load left over, and then I thought… I’m sure I could make some sort of incredibly decadent pasta bake with this.
So I did.
It’s coming up to one of my favourite times of year. No, not Christmas; new year. The time to reflect, to look back over the past twelve months, work out what went well and what could have gone differently, and think about whether I’ve attained the goals I set out at the beginning of the year, and what my goals for next year might be.
Yesterday I interviewed Kenden Alfond about her Jewish Food Hero Cookbook, which helps people find plant-based alternatives to traditional recipes.
“Yeah, but veganising a Romani recipe means it’s not really Romani anymore, because the whole point of Gypsy cooking is that you use just the stuff you find around you,” I protested to Caitlin the last time she came to stay.
She gave me that long-suffering look that means ‘You’re an idiot sometimes, but I love you anyway’, and pointed out that pretty much all recipes aren’t exactly the way they started out. And also that I wouldn’t be foraging these things from the hedges in any case, so it didn’t really make sense to put restrictions on what I could use.
I used to run a food blog called “Oh No I’ve Run Out Of…” because I’m always running out of ingredients and having to substitute other things instead. I have my own Rules of Kitchen Substitution, which I might detail in a future post.
But for now, this post is about the day I wanted to have scrambled tofu on toast for breakfast, but the supermarket wouldn’t open for another couple of hours (I know, I know, I get up too early) and I didn’t have any yeast.
So, it’s a kind of soda bread, I guess. Or something. Anyway, it turned out well so I thought I’d share it.
I went to the supermarket the other day and rooted around in their cut-price section, as is my wont occasionally.
And I found some ostrich steaks. So naturally I had to take them home and try them, because I’d never eaten an ostrich before.
I freakin’ love parsnips.
If you’d told that to child scar, she never would have believed you. I wasn’t a fussy eater – my family was one of those that didn’t permit that to be a thing – but there were foods I didn’t like, and parsnips were definitely on that list.
So I avoided them for years, until as an adult I tentatively retried them and was hooked.
I had always assumed that granola must be incredibly expensive to make. It is, after all, obscenely expensive to buy, at least in my little corner of London.
But, nope. It’s really cheap to make, so why the hell are we all still buying it? I’m not sure, and after Caitlin suggested I try making my own, I decided to give it a go.