You know how people say “If you were going to die in a year, what would you do?” to gauge what it is you should be doing in life? It doesn’t work on me. At all. I get even more confused. I’ve always had the sneaking suspicion that my horror of committing to one kind of work for the rest of my life was an embarrassing character flaw. On good days I put it down to being a Renaissance (wo)man and on the bad I despair and feel envious of more focussed souls. It’s not that I’m disorganised or lazy – I work hard at whatever I happen to be doing – I just can’t imagine working in the same field, or country, forever and ever amen.
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Tagged as:
cake,
pear,
recipe,
toffee
Remember how I said I had a few surprises up my sleeve? Well, if you’re anything like me, there are some bloggers you just can’t get enough of and so I’m doing a small series of posts, perhaps twice a month, with an interview and a dish from some who’ll need no introduction and have kindly indulged my curiosity. I hope I asked the right questions – they were the things I always want to know – and that you enjoy them too.
It’s hard to say exactly what it is that makes Luisa so beloved of her readers. It might be her slightly self-deprecating air or her delicate turn of phrase but I suspect her appeal has more than a little to do with how honest she is – she allows just a little melancholy to throw shade on her post if that’s how she’s feeling that day. It’s no mean feat; blogging is so personal that it’s a fine line to walk between over-sharing and seeming distant but she always hits the high notes while remaining a lady.
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Tagged as:
cheese,
could-be-vegan,
courgette,
feta,
harissa,
olives,
recipe,
wednesday chef,
zucchini
It took me a long time to make this Powidl (pronounced: po-viddle), a thick Austro-Hungarian plum butter. I don’t mean that it’s an especially time-consuming process (it is, but the hands-on time is negligible) or that it’s difficult (it’s laughably easy). It’s more that sometimes (ok, constantly) I ramp up the difficulty factor of things in my head far more than necessary. It was this: the idea of preserving stuff scared me a little.
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Tagged as:
cinnamon,
jam,
own recipe,
plums,
spices
