This time of year, approximately speaking, is ripe for investigating food and cultures, as in the episode Celebrating Passover and Easter. With Passover just behind and Easter just ahead, I’m happy to resurrect some more ancient posts.
Back on track; who would blog on May Day?
Still enjoying reminiscing about the glorious trip early in the month, and still haven't written it up. Truth be told, I probably never will, but never say never. Absolute highlight on the last day of the month was a tiny water feature on the terrace. It has a lot of settling in to do, including I hope a dwarf waterlily, but for now the burbling of the solar-powered fountain is music to my ears. Eat your heart out, Charlie Dimmock.
It’s hard for me to admit that I can’t make something in the kitchen, but I have had to come to terms with the fact that I am simply incapable of making a straightforward galette sarrasin. I adore buckwheat in bread and as kasha and, when someone else makes them, as buckwheat pancakes, but I simply cannot get the hang of them.
This time of year, approximately speaking, is ripe for investigating food and cultures, as in the episode Celebrating Passover and Easter. With Passover just behind and Easter just ahead, I’m happy to resurrect some more ancient posts.
My own personal Wayback Machine recently reminded me that as the first Covid lockdown got under way I was forced to address some prominent myths about sourbread baking being promulgated.
All well and good. A columnist for hire must occasionally promulgate timely myths if they are to earn a cru...
Once again, later than it “ought” to be, but this time the answer is simple: holidays. A glorious couple of weeks tooling around Sicily with one of my best, and longest-standing, friends and the Squeeze. If I wanted to delay this round-up even more, I’d focus first on writing that up, but I won’t.
