We live in the countryside near Henley on Thames in Oxfordshire. This blog describes the food I make for our family: I'm not an expert, but I do cook from scratch every day. It's partly a health thing (less salt and sugar, better quality ingredients), partly because I prefer to buy food as locally as possible (great butcher nearby, a lovely Italian deli, I belong to a food co-op, a weekly vegetable box, flour from local mills). I try not to use supermarkets much, but don't always succeed. Each year, I grow a little more of our food, mainly herbs and tomatoes; I'm far too idle to grow maincrop potatoes, but this year we're growing salads and many more vegetables. We keep hens; I plan to keep bees, which would make me a third generation beekeeper. I bake all our own bread, although my children would prefer to be allowed to eat sliced white in peace.
From the start in 2005, I have written this blog mostly for myself: to help me keep track of recipes and links. I'm not saying what I do is best (or even better); I'm just writing down what I do. It gives me huge pleasure that my children use this blog when they want a recipe; I am also proud of the number of cyberfriends I have made (and met) over the years.
If you want to contact me, this is where to start: joannacary AT gmail DOT com
I'm happy to publish comments so long as I know who they are from. I have comment moderation for older posts, to block irritating spam which appears daily from Japan on a couple of posts. I will always delete anonymous comments, however flattering.
Books and cakes - 48
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It has been a while since we had a book group book with quite as many references to food as appear in Rebecca West's The Fountain Overflows (which we're talk...
The mad march towards March
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The year is marching past at a brisk pace and we're almost at the end of
February already . . . and that means the my studio's newsletter will be
sent out ...
Banana bread for Dory
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I often, as you might guess, struggle to feel positive about stuff. Any
small knock can send me spiralling into an unwashed, disconsolate,
uninspired, m...
Passion
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I haven’t seen much of my friend Anne the past year or two. She’s been
keeping busy in a kitchen, though not the one in her house. Anne’s been in
culinary ...
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This weekend's baking project was a 70th birthday cake for my friend's
Aunt Kath. I had a new edible ink airbrush kit for Christmas and I finally
plucke...
Lamb, Potato and Spinach Curry
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This is a really simple and delicious curry that can either be done in a
slow cooker or left in a low oven. Packed with flavour, it's the kind of
curry th...
#333 Lamb's Head and Barley, with Brain Sauce
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My-oh-my! Where do I start with this one!? It is quite possible the most
infamous recipe in the whole book. I must say it didn’t seem as daunting as
it did...
BEAT THE GLOOM
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There have been lots of nasty stories coming out in recent weeks about
inflation and food prices. At such a dreary time of year, none of it makes
for pleas...
The BBB Buddies and where have I been & so quiet
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First ... the buddies.
It is always great fun to discover who will bake with us. This month it was
especially fun as I discovered some lovely new bakers ....
Cleaning up after the move...
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Nothing like shutting down the old server to make you realize exactly what only existed there. Trivial things, like banners...sidebar images...my brain...
I...
MESSAGE FROM ELSPETH THOMPSON’S HUSBAND FRANK WILSON
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It is with the deepest sadness that I must tell you that my beautiful and
beloved wife Elspeth died on Thursday 25th March aged 48. She brought her
family ...
All diets work...
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Tikka Mackerel on Salsa with Bombay Wedges
In this, my latest, attempt to lose weight, I am not following a particular
diet plan. I am counting no points o...
2 comments:
:) I sometimes think that, too.
A perfectly Dutch painting!
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