Monthly Archives: October 2013

Calde Verde; or, how to make a tasty Brazilian-style potato soup with kale

I was lucky to come across calde verde. If it wasn’t for knowing a lot of Brazilians and going to a traditional-style New Year’s party, then I would never have found it. What’s more it was cooked for me -party … Continue reading

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Persistence wins over talent

This is what I console myself with on my off days. No matter whether it is writing, cooking, knitting or making friends, persistence wins over talent. You can do a bad job of something, but if you push it and … Continue reading

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Butterfly muffins at Tebay Services (Junction 38 – M6)

So check out this little baby I found at Westmorland Ltd’s Tebay Services (the truckstop, J38, not the motorway services) yesterday! A perfect butterfly muffin. It even looks like a butterfly. What a sweetie! Today is a day to remind … Continue reading

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Butter and cheese better than trans-fat margarines, says heart specialist

Of course it is. Anything which tastes divine may have its flip side, but food (and any other vice) should be taken moderately. A moderate path is a safe and healthy path. Even The Guardian says so. Bear in mind … Continue reading

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Why cereals are evil; or, why breakfast is the greatest meal ever

Anyone who knows me, knows how much I love breakfast. But equally, they know how much I deplore and detest cereal. And I’m not discriminatory here, no breakfast cereal is acceptable, in my opinion. Here’s why: Popular breakfast cereals like … Continue reading

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Through The Eyes of a Storm Meeting – Writer’s Anonymous

To me, this is hilarious. Johnny Worthen, crazed and sometimes scarily sensible novelist, has interviewed a few of the writers (and the daring editor) of an anthology Through the Eyes of a Storm. Lots of fun to do and funny … Continue reading

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Jellies and jams; or, how to avoid making a mess at all

The jellies were blooming perfect. The quince jelly is a beautiful orangey-pink; more orange than the burnish on the fruits. The apple jelly turned into a lovely transluscent marmalade colour, and all was okay. How we did it: clean jam … Continue reading

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