I wanted to start this blog off, it being my first post and all, with some sort of inspirational quote. Isn’t that how they all start? Words that maybe express the trepidation of starting something new, something perhaps from the great Julia “Always start out with a larger pot than you think you need” Child, or indeed something that talks of taking chances, making life choices or even about the fear of failure. All of these have at some point been a hindrance or motivation to me in creating this blog and I wanted to express that by using words from a source with a higher sense of wisdom than I. I was going through favourite poems and searching online for the “perfect” words when my better half stopped, pointed at the screen, and said, “Why don’t you use that one?” So here it is, in all of its glory, many years in waiting of what I would say in my first words in my first post….
It says it all. I love to cook. I love to create new dishes. I love attempting to perfect old ones. I love to entertain. I love to make people feel special with my food, or comforted, or taken care of. I love not only what food does nutritionally but also how it brings people together. In sadness, and in triumph. How in every major event in our lives we celebrate with a feast. And a feast is as much about the people celebrating it as it is about the food. I have always been struck by this biblical proverb, written in chalk on the wall of the downstairs toilet of my very good friends,
“Better is a dinner of herbs where love is, than a stalled ox and hatred therewith”.
It has always demonstrated to me the power of beautiful simplicity; better cooking and ingredients makes for a better dinner but a good welcome and good service makes for a better meal.
I am what is widely described as “A keen amateur cook” and I have been doing that since I was a teenager when my mother, I’m sure, was only delighted to be given a break from cooking duties and let someone else take the reigns in the kitchen. I was afforded the opportunity to experiment in a friendly environment, my mistakes glossed over as the “oven’s fault” or offered a “well I loved it so I don’t know what you’re talking about” when the overly critical, perfectionist and prone to mistakes teenage self kept on ad nauseam about his failings. Over the following 15 years I have learnt many different techniques and recipes that I hope to share with you here over time. My philosophy about food is simple; buy the best possible ingredients that you can afford, buy in season where possible, and use different techniques to create enjoyable meals for your family, friends, and home. I look forward to sharing that with you.
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