The Winter refuses to give way to Spring. It has outstayed it's welcome in the most appalling way here in London. On days like this I can't help but reflect on the passing of time, going through sunny, old photos on facebook, feeling older than...
I have a rather unusual living situation at the moment in that my friend, Petey, has moved on to my couch for a couple of months. He's leaving for NYC soon to be with his love and needs to save money, so he convinced me...
One of my favourite things about Madrid - along with the fun people; a "clandestino" night club I found myself in at 8am that Sunday; and a massage here - is the food. Spanish food is everything I love - simple, unpretentious and natural. There were...
I've been a bit slack with blogging recently. There's a lot going on in my life right now, a kind of transition time I guess and I'm in the middle of figuring out my priorities and new routines. I have a few things that I...
Eating certain foods, even their smell, has the power to take you back in time. There's the obvious dishes associated with certain countries and there's the more subtle - corn-on-the-cob, for example, will always make me think of childhood summers spent in Hungary, Spanish rosé...
Having partied away the last few days away in Madrid, I'm really very proud to have been motivated enough to make a bento for work on my return. It must be testament of the effectiveness of this little course I've been taking online. And I...
I freely admit that neatness and attention to detail are not my strong points. I'm all about rustic food and a laissez-faire attitude. And yet I am fascinated by bento and love the whole concept of a well-presented, home-made lunch. So when the opportunity to...
Last Saturday my brother and I rented a van, loaded it up with unwanted furniture and drove down to Eastbourne, on the South Coast. It was a beautiful, sunny weekend, more Spring than Winter, full of champagne (it was dad's birthday) and delicious food, with...
You'd be forgiven for thinking that I have deserted my old favourite, the humble flapjack, for more exciting pastures. In reality, nothing could be further from the truth - I make sugar-free flapjacks at least once a fortnight and have become quite the expert. And...
When it's cold out, I love to play mad scientist in the kitchen. So this pasta is a kind of a Frankenstein's monster that's actually turned out damn tasty. Though still green, of course - my metaphor is perfect!I used spinach trottole, that's why it's...