Risotto pescatori. Liz, I know that you are out there! I wonder if you remember us searching restaurants in Caserta looking for one that would serve both spaghetti alla putenesca for you and risotto pescatori for me? My recollection…
Penny
Hot Stuff
What Government organisation interacts with just about every disabled person in the country and should be leading the field on accessibility etc? Give up? It is our National Health Service and you may already have heard the reports that disabled…
Desserts from leftovers
Another week of culinary experiments – it is good to have the leisure with lock-down. Firstly, I’m proud to report that the sous chef’s panettoni was magnificent on the second try and made full use of the faffing candied…
Too many cooks?
No, it was super to be doing another on-line cook-in this week -mainly people from Hampshire but also drop-ins from India and Holland. We were doing the excellent ginger biscuits which seemed to work for most people but…
Sticky to my elbows
Part of the fatigue management programme (see last posting) is about doing something each day just for fun and pleasure. This week, it has been candied peel for the sous chef who has been making panettone, that tall Italian…
Slothful suppers
I’m half-way through my “fatigue management” programme – trying to resolve the shattering exhaustion that can creep up on me following the accident. Getting thoroughly overtired plus the slower brain (another consequence) on top of blindness makes me a…
Visit to the physiotherapist
It was all a bit traumatic: still wary of being in a car since the accident; the first time in another enclosed space for many months; having to go through all the injuries from nearly three years ago. The final…
No greater love…
Many will know that I don’t eat cheese, loathe the smell of it and it gives me migraines. So it was a sign of true love to order a whole Stilton for Christmas. I confess I was somewhat laissez-faire in…
Ginger biscuits go global.
Well, not quite, but I couldn’t resist the alliteration! In fact, I’ve been doing live on-line bake-ins for blind students in both Hertfordshire and San Francisco this week. The Brits wanted some tips about baking so I explained my only…
Hot hot-water pastry
You probably know this pastry from pork pies or those gala pies with an egg in the middle: served cold straight from the fridge or lukewarm in a picnic. Can I strongly commend this pastry when it is still fresh…