Free Spirit – The Shift to a No-Alcohol ‘Cool’.

Ringing in the weekend

It’s great to be included in the no-alcohol ‘Cool’.

Sip your tipple and you will sense it evolve, elaborate and linger as the liquid moves from lip to tongue to palate, warming and mellowing. The cool sharpness of chilled white wine, the ripened solace of red, or the reassuring vapours of a whisky or brandy, quickly afford a sense of pleasurable wellbeing.   I jumped on-the-wagon six years ago and like many a convert immediately, and zealously, developed a righteous aversion to the stuff. I didn’t miss the side effects but there were previously unnoticed aspects that I did. Continue reading

With a Pinch of Imagination: Why a 1980’s cook book remains an endearing favourite.

Good Food From Farthinghoe - available on-line

Good Food from Farthinghoe by Nicola Cox. Published by Victor Gollancz Ltd 1981

Good Food From Farthinghoe by Nicola Cox. Published in 1981 by Victor Gollancz Ltd, London.

 

Cookery books, like people, come in myriad shapes and sizes, colours, languages and nationalities. As a consummate collector I have amassed over 500. Amongst this pottage or feast of books – either could be a collective noun for such an assortment – there are tall thin books leaning at angles for support, tiny to the point compendiums, learned leathery tomes alongside glossy, eat me now fashionistas.

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One tub, several spoons. Orange and White Chocolate Ice-Cream, a treat for the May weekend.

orange and white chocolate ice cream three scoops

Scoops of White Chocolate and Orange Ice-Cream, served with amaretto biscuits

 

May bank holiday weekend and the sun is planning on shining. Sun shine and warmth conjure images of lazy days, bluebell walks and family time. And  is it my imagination, or can I hear the tinkling and familiar tune of the ice cream van approaching? This rich and velvety orange ice cream will definitely knock the socks of anything you can buy. The white chocolate adds a satisfying, slightly chewy texture, the sugar content  is reduced so that its not overly sweet. Cooking the orange zest strips with the milk translates into a mellow orange undertone and the fresh zest adds spark.  Continue reading