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When I was a kid, everybody who had a garden had a rhubarb patch. The rhubarb grew to thick stalks in the summer and mums cooked it into pies, crumbles and fools. Then it went out of fashion and people grubbed out their rhubarb and you never saw it anywhere. Now, it’s back in fashion and Yorkshire […]

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The Tolbooth, Stonehaven

The Tolbooth is a long-established fish restaurant overlooking the harbour in the north-east ‘food town’ in Stonehaven. It’s one of several great places to eat (Marine Hotel, The Ship, The Carron Restaurant, Mollys, The Bay) in town. Like all good fish restaurants, it’s expensive. We usually go there once a year in the summer when it’s […]

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Fondue is fun food

In my adult lifetime, the food landscape in Britain has changed remarkably. Britain’s reputation for bad food was totally justified in the 1970s but since then improvements have been incredible and the quality of food in restaurants and shops has dramatically improved. Food is now taken seriously but sometimes I think that the seriousness is overdone and […]

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Making marmalade

We have made marmalade in January since the 1980s. The first time I made it, I followed the standard recipe, which involved peeling Seville oranges, chopping the peel then all sort of faffing around boiling the marmalade.     Then I decided to try a simpler approach where I softened the oranges, removed the seeds then […]

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The law in Scotland is changing shortly so that the allowed blood alcohol level for drivers will be significantly reduced. In practice, this means if you drive, you don’t drink. This  makes sense but for folks like me who don’t really like sweet drinks, especially with food, it poses a bit of a problem. At […]

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All cooks have failures now and again but most don’t write about them. This is sort of understandable but learning from mistakes is pretty important so I’m going to write about things that went wrong as well as things that went right. We grew runner beans this year and had far too many of them. […]

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A gratuitous photo of today’s lunch – posted just because it looks yummy. Two slices of lightly toasted bread, 4 rashers of bacon, a  smear of butter and some tomato ketchup. I am told by an unreliable source that bacon sandwiches are the single most common reason for carnivores who have become vegetarians to lapse.

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Cooking with wine

I have always been sceptical of recipes that recommend specific (and often expensive) bottles of wine for cooking. There are so many possible variations in recipes and ingredient quality that I am not at all convinced that most people could tell the difference. Maybe a more expensive one might change the flavour slightly but if […]

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