December the 16th is, in my opinion, one of the most auspicious days of the year; without it, my life would be immeasurably poorer. The reason it’s such a happy day is because it’s the birthday of three (three!) of my favourite people. I know it’s not the done thing to choose favourites but let’s face it, we all do, right? And the favouritest of them all, is the one beginning with F. Also, the word “favourite” is beginning to look as if I spelt it wrong so I’ll stop using it now. Also, it would be weird if the month of December went straight from the 15th to the 17th, don’t you think?
See more on sasasunakku
Tagged as:
bacon,
cheese,
could be vegetarian,
courgette,
garlic,
guanciale,
herbs,
italian,
own recipe,
parsley,
pasta,
recipe,
zucchini
I’ve been feeling a bit like a guinea pig lately. Don’t worry, Peruvians have not been trying to eat me, it’s just that we’ve been doing a lot of experiments on ourselves at school. The most challenging has been one where we were divided into two groups and half of us were assigned to a diet high in saturated fat while the rest of us were on polyunsaturated fat. The other involved pricking my finger with a piece of metal repeatedly and bleeding on a bit of gauze but we won’t go into that because this is a family friendly blog we have here.
See more on sasasunakku
Tagged as:
blue cheese,
cashews,
cheese,
could-be-vegan,
healthy,
own recipe,
pesto,
quinoa,
recipe,
spinach
I don’t normally weigh in on the bloggers vs. professional food writers debate because the fact that it’s always framed as a dichotomy seems to me to make any argument pointless considering the fact that many professional food writers have their own blogs; blogs and traditional media are different and for different purposes (though obviously there is a lot of overlap) and often complementary; and that many writers who started as bloggers publish in traditional media too – not to mention that I don’t believe for a minute that one (bloggers) preclude the other (journalists). I read just as many food magazines and books as I ever did and while I suppose “the people I know” don’t constitute a sample group any scientist would take seriously, if they are anything to go by, most other people continue to do so too. Despite not wanting this to turn into an “us versus them” argument, I think because I’m responding to an article which draws that line it’s impossible not to but I’d like to make it clear at the outset that that’s not how I view the world of food writing.
See more on sasasunakku
Tagged as:
easy,
ice-cream,
own recipe,
pink peppercorns,
quick,
sugar
