Continuing my Culinary A-Z, I have decided that this week should big up the humble cabbage. Stuffed and baked leaves, zingy crisp slaws, and... rumbledethumps are but a few of the reasons to love this much maligned brassica. But this week, I want to sing the praises of sauerkraut (and get you making it). Sauerkraut gets a … Continue reading C is for Cabbage: 3 Reasons to Make Your Own Sauerkraut
It's World Mental Health Day today! I only found this out when a colleague circulated a link to our organisation's counselling and support service, alongside their own experience of accessing to help with overcoming anxiety. I have written here about my own struggles with mental health (in particular here, here, and here), and have found the … Continue reading My ‘Sparkle Moment’ on World Mental Health Day
There are few places in the world closer to my heart than Kampong Ah Lee: Malaysia Delight. The Malaysian restaurant on Edinburgh's Clerk Street is undoubtedly a highlight of the city's food scene, serving incredible unpretentious food at reasonable prices. Cat and I have been eating there for years; and, in fact, built our whole … Continue reading Back Down Memory Lane At Kampong Ah Lee
Sometimes it's hard to know what to write about here. I missed a post last week - largely due to life getting in the way - but, in part, because I had a bit of writer's block. I nearly added a new entry to my culinary A-Z (C for celeriac), but didn't quite find the … Continue reading This Week, I’m Mostly: Thankful.
This week, I share a few of the things I have learned about my mental health as I have dug myself out of a hole. It's no secret that I've been feeling a bit rough round the edges of late. I wrote a bit about my mental health here a few months back, and I received … Continue reading On the meds, and on the mend: 5 things I have learned about my mental health
I have always liked the idea of being a butcher. My large collection of super-sharp knives would seem less fetishistic, for a start. There always seems to be something strong and dependable about butchers - though I suppose if you haul carcasses around for a living, you're also likely to develop a certain macabre grit. … Continue reading This Week I Mostly: Played Butcher for a Day
This week, I'm kicking off a new feature on the blog - an A-Z of my favourite ingredients and how to use them. Today I'm going to focus on anchovies and broccoli - two fantastic ingredients which make remarkably good bedfellows! If you've never tried these beauts together, you're going to want to make the super-simple … Continue reading A is for: Anchovies – B is for: Broccoli
