Winter Vegetable Salad

It’s Spring! Actually it’s been spring for a couple of weeks. Not that you’d notice. It’s so cold round here I’m starting to think the next Ice Age is here. Now. Apparently if a frost doesn’t thaw during summer for two years in a row then we are, in fact, at the start of a new Ice Age. Can you imagine it? Snow in July?

I could be making all that up but still it makes you think. It doesn’t? You must be pissed. Or you want to holiday in North Korea. Seriously what is the problem with those people.

Anyway I was watching some food-related programme when up pops Raymond Blanc. He’s great because he doesn’t seem to hate the English. I know only one other French person who likes England and she is my sister-in-law.

Monsieur Blanc proceeded to show me how to do something fantastic with some humble ‘in season’ veg. He created a dish that looked like some kind of weird other-world life form. But it looked that good I had to try it out…


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What’s the Point of ‘Liking’ WordPress Posts?

The obvious answer is because you like what you are reading, or looking at, but you can’t think of anything to comment about. You just want the blog owner to know you were there. Gives you a nice, warm fluffy feeling and it gives him or her a nice, warm fluffy feeling. Ah, bless, warm fluffy feelings all round.

Of course for the more focused, intense, driven blogger, there is another reason. You want the recipient, or any other visitors to the post you ‘liked’, to click on your ‘Gravatar’; your little picture or emblem that identifies you in the blogosphere (dreadful word, should have been taken out and shot).

But what happens when you click on a Gravatar? You get something like this:


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Seared Tuna with Bok Choy and Fried Rice

I have a new plate. Yes a plate. I can’t afford a KitchenAid food mixer. I don’t have the space for a pasta press. I owned a bamboo steamer once but it attracted an unpleasant sheen of greasy dust (or maybe that should read dusty grease) and in the end I chucked it.

I can’t even find the crappy cheese grater we bought at the BBC Good Food Show last year. Not that I want to use it; the only thing it could actually grate was thin air and I can’t find a recipe that requires grated thin air.

Anyway back to my new plate; it’s rectangular and white. I like it. It enables you to present your creation in an orderly manner – i.e. in a row, one thing after another.

With a round plate you tend to have to pile everything up in the middle, or you have to arrange things around the plate and it can quickly end up looking like you just threw the food at the plate and kind of hoped that everything would find it’s natural position all on its own.

Which of course it can’t because it’s all (hopefully) dead, and therefore inanimate.

So that’s why I like my new plate. And nice plates need nice things to put on them – so I went for something simple. Tuna is simple – doesn’t need much doing to it and lends itself nicely to flavours from the Orient…


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