There's no point in denying it any longer. The evidence is all there on the top and middle shelves of my refrigerator: I'm a hipster. If you should have the misfortune to open my fridge, you'll see them there as clear as day. Various containers in glass or plastic with a makeshift label. Not only am … Continue reading Strawberry Vinegar Shrub
The internet, as for most things, is a wonderful source of information but also the origin of much paranoia. Typing "how to prepare an allotment" or "grow your own vegetables..." churns up more questions than answers. I mean, I know the soil is mainly volcanic... but I don't know about the exact pH or the composition of the topsoil. Even then, when I've understood that carrots need sandy soils, chili peppers need sunshine, what about fennel? *cue another Google search...*
Yesterday was a beautiful, bright sunny day that had me thinking that spring might be just around the corner. It was one of those days when being outside in the sunshine was a million times better than being inside, stuck in front of a computer.
Mother Nature has changed direction. After the balmy summer nights of July and August, September has arrived. The crisp, damp mornings. Even though now it is accompanied by the sound of tractors heading off to the vineyards and the smell of wine fermenting in the town's cooperative, it still vividly reminds me of pulling up … Continue reading A Perfect Autumnal Plum Pie
Butter, Ricotta and Kefir - I made all three of these at some point in Paris. They're relatively labour-intensive and ordering unpasteurised milk from my local cheesemonger (it had to be ordered in specially for me) got me the reputation of being "the weird English girl." However, the butter here in Italy is really dire (I was so spoilt in France!) that desperation may well drive me to risk my reputation again and ask my cheesemonger to put aside some milk for me...
It's been really boiling hot this week and often without as much as the slightest breeze. Temperatures will easily soar above 30 degrees (86F) every day... and what makes it particularly unbearable is that it doesn't start getting cool until at least 10pm at night. Normally I like standing in the kitchen, spatula in hand, … Continue reading Some Like It Hot
The Burnt Cream Blog 