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Blogging: What's It All For?Yes, it has been some months now since I stopped by. A busy, difficult, distracting few months during which much has been on my mind and in my diary, and blogging — well, it has not been much of a priority.In the past few days I’ve had cause to reflect on blogging, and why I do it (oc... |
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Porridge: By an ExpertWith the temperature still at a ridiculous single-digit, and me sulkily eating Weetbix (urggh!), thought I'd share an email I got yesterday from an old colleague and dear friend, whose food advice I trust implicitly. Here, Roslyn shares her porridge technique:"Purists will tell you to soak y... |
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Memories of a Japanese BreakfastPorridge with soy milk and honey for breakfast this morning and smh.com is telling me it’s 6 degrees outside. My (microwave) porridge-making technique leaves a lot to be desired (any tips?) and, as I dipped into my bowl of glug my thoughts turned to a better breakfast. The best breakfast in... |
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Quinces and a Song from Cléo 5 à 7Just a teaser for now... will be back soon with something a little more substantial. In the meantime, take this divine little song as an offering of sorts. Been flitting between a million projects and between films at the Sydney International Film Festival. Adored the Valentino doco, mentioned in... |
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A Quince TartCan I direct your attention to page 613 (in the first edition) of Stephanie Alexander's The Cooks Companion ... for Stephanie's Quince Tart. A magnificent thing. From the pastry recipe to the poached quinces, I'm in love. Still carrying the wounds from peeling and coring those impenetrable, beast... |
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Vintage Mags 1: Normal Teens Watch Horror MoviesI've mentioned my parents' obsessive-compulsive hoarding issues here, here and here... (Happy Mother's Day Mum!). And here, more evidence of the problem. Found in the bottom of a silverfish-infested box of old Women's Weeklies from the '30s and '40s that they must have picked up at an auction yea... |
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