Category: Authors

Blueberries and peaches Originally uploaded by dynamist. I’d heard tell that there was an outdoor fruit and veg stall on Court Street in Cincinnati (between Walnut and Vine Streets), and set off on what was a perfectly beautiful day – sunny-but-cool and breezy – to find it. Find it...

My friend Nancy Rommelmann did not take a favourable view of a line of high-end sodas she was introduced to in Seattle. I understand her reasoning, and agree with everything she wrote. That said…I kind of like the idea of at least tasting the lemongrass soda, the lavender soda,...

Salad + chicken Originally uploaded by dynamist. Chicken, fried in nothing but balsamic vinegar and lemon juice, goes well on top of a big salad (three leaves of romaine and one sliced tomato, flying in the face of Nigella’s insistence that no tomato should ever meet a lettuce leaf...

This Masterpeace Semillon Colombard was a surprisingly golden colour. It was from 2004, so reasonably aged for a white, but not so aged that you’d expect this change of colour. It’s from south-east Australia, near the banks of the Might Murray River and 12.5%. It was generally soft and...

I was a guest at quite a good barbecue. The cooker itself was a gas one, which, while very efficient, somehow lacks the charm and smells of a real charcoal barbecue. The food was good, though, with lamb patties, huge fish cakes, and hot dogs. I chose a mild...

I know it sounds weird, but it’s what I had left from dinner, so naturally, in the anotherfoodblog style, I tried to think of an imaginitive way of using the food. So I chopped the apple into cubes and the carrot into smaller cubes, added a good slug of...

At this time of the academic year everyone is supposed to be revising. All this means is that less people are going out and having fun; everyone is pretending to be working at home. I tend to watch films and snack (relatively healthily) on food all day and occasionally...

Called Chevalier Delatour, it had red fruits and pepper on the nose, a bit of chocolate and sherbert (slightly sweet with a faint fizz) on the body and a finish that faded gently away to some firm tannins. It went well with very finely sliced and fried potaotes and...

I made another batch of my marmalade, using yet another variation – the recipe is never quite the same twice. The basic formula I use is to chop up 6 or 7 oranges, preferably Sevilles. Adding about a quarter of a pint of water and a spoon of pectin...

This is a simple combination I like on a warm early summer evening. I took a couple of pork loin fillets and fried them in olive oil until they were a light brown. I left a small bit of fat on the outside of the meat to keep the moisture in when cooking, but crisped the fat a little...