One of the good things about my new job (besides the delicious food and regular money, of course) is how it forces me appreciate my days off from it. I woke up this morning in a great mood, happy to have a day to cook, read and putter around, just as I saw fit. Read more…
Recently, I started a new part-time job. From now on I’ll be working 3-4 days a week at a local traiteur/caterer’s just around the corner from me. After nearly three years of shopping at this place and getting inspiration from their food, it only makes sense that I’m now working there. I think it’s likely that this blog set me apart from other applicants, too. You asked for foodies? I can give you that. Read more…
Of all the misnomers in this world, the one that infuriates me the most is banana bread. I love the stuff (could eat my sister’s all day long), but let’s face it- this is a very poorly monikered treat. Nine times out of ten, the “bread” in question is actually a cake; there’s oil or butter, vanilla extract, eggs- not to mention the requisite cup or so of sugar. For heaven’s sake, there are sometimes chocolate chips involved. Read more…
One down, eleven to go. The first month of the year is over and done, and it certainly brought its share of challenges for me. I’m looking forward to happier and more productive months to come, but in the meantime- here’s what went down on the Kitchenist Network in January. Read more…
I’ve never been much of a pink girl, but combined with my favourite colour, shades of pink and purple just sing, don’t they? Luckily, veg are more than just pretty: these ones are set to make my week ahead delicious, too. Read more…
When you bake, who are you really baking for? You, your partner, kids, friends or co-workers? It has to go beyond your own enjoyment- unless you’re the type who can polish off a triple-layer cake in one sitting (and if you are, my respect and condolences). Read more…
You’ve probably all heard of Welsh rabbit/rarebit, the delicious late-night snack and lunch dish so beloved of the British Isles. It’s a simple idea, really: take some toasted bread and top with a mixture of egg yolks and cheese (often with flavourings like chili, Worcestershire sauce or ale), and put the whole thing under the broiler until bubbly and delicious. Apply to mouth. Read more…
Back at the beginning of January, I wrote about my foodie resolution for 2010, to bake more bread. A resolution made with the best of intentions, borne of visions of wholesome, proud loaves emerging from my kitchen one after another. Not to mention the great arms I was going to have (you know, from all the kneading). Read more…
Yesterday was one of those rare winter days that reminds me what I love about England- the springtime. Granted, it’s still a good few months away, but its promise was in the air yesterday, fresh and mild and with a certain undeniable excitement. On the way to the farmer’s market I noticed a) a woman wearing a short dress with bare legs (brave), b) more than the usual number of casual smokers hanging around outside (very brave, considering), and c) a plethora of small children who, for once, did not resemble miniature Michelin men. Read more…
Psst, you- in need of a recipe to chase away the January blues? Well, you haven’t exactly come to the right place, but I can direct you there. I’ve a second guest post up at The Beat That My Heart Skipped, the fab new UK design and lifestyle blog. This time it’s a seasonal Veggie Pot Pie with Dumplings on the menu- perfect for warming you up during these dreary days. I’d love for you to check it out and leave me a comment over there!
Hi, I’m Ele and this is my personal cooking blog, where I write about my adventures...
Ani Tahjian says: Hi. Just read your comment on BYW about your weekly posts after you go to the farmers... Read more...
Tracy says: just popping over from BYW, I’m really digging your space here! I can’t blame... Read more...
Sara says: congrats! sounds fun and inspiring, I am jealous. Can’t wait to hear about it…... Read more...
fresh365 says: Congrats on the new job! How fun to have your co-workers as readers. This salad looks so... Read more...
F. says: Congrats on the job! Read more...
