Hello! It’s been a long time again, hasn’t it? It isn’t that I haven’t been cooking (says she who baked mumble-several-hundred biscuits for Christmas this year and also co-hosted Christmas dinner with her brother, who was under the adorable delusion…
I’ve been wanting to make chocolate bread for a while, but the ganglion cyst on my wrist makes kneading dough very painful, so it’s all been on the back burner. But having made Pizza Serafina last week for the Great…
The thing with making a lot of antipasto dips and spreads is that then you have to work out what to do with leftover dips and spreads. And yes, one could always have them on bread, but that stops being…
We had our work Christmas party today. Well, one of them. When you work with two highly sociable Divisions, you don’t just get one work Christmas party – I believe that my official count this year is a modest six,…
This is based on a recipe for Heidelberg rye bread from Bread: The Universal Loaf, by Tamara Milstein. I was going to make the actual recipe, but first I found myself mostly out of molasses, so I had to use…
Today was our work Christmas Party. We went to the Zoo. Which was mostly a gallery of sleeping animals, but I’m here to tell you that the meerkats are the cutest and most active animals in the zoo, and that…
There seems to be a bit of a theme on this blog recently, doesn’t there? But what can I say? It’s Spring! And that is, after all, what Primavera means… I tend to be much more vegetarian-oriented in the months from…
I work in a Medical Research Institute, and the nature of research is that people travel a lot for their careers. My current Divisions include scientists and students from France, Germany, Switzerland, Algeria, China, New Zealand, Sweden, The Netherlands, The…
