WIP AND WORK PUBLISHED, APRIL TO MAY 2024
As I sit down to tell you what my claws were busy typing in April/May, I realize it is now June, Pride Month.
LET’S COOK KOREAN GOCHUJANG EGGS
Eggs. Chefs consider this fundamental ingredient a test of skill. A decent egg is easy to make. A great egg is very difficult.
WIP AND WORK PUBLISHED, FEB-MAR 2024
Don’t mind me, I’m just eating pears out of a can I found in the back of my cupboard. It looks like something a scrappy...
WASTE NOT WANT NOT – LET’S COOK THE DRIPPINGS
Too many people, look at what is left over from their meals and transfer it immediately to the bins.
WIP AND WORK PUBLISHED, JANUARY 2024
Do you know why bears shouldn’t drink? Neither do I, which is how I ended up in the crow’s nest singing BTS songs...
LET’S YULE BAKE: EDDA’S SPICY PEPPARKAKOR
Pepparkakor are traditional, spicy biscuits that can be eaten all year round, but we all associate them with Lucia and Yule....
LET’S YULE BAKE: LINN’S LUSCIOUS LUSSEKATTER
The tradition of baking and eating Lussekatter is centuries old, but they're not named after the Saint of Syracuse...
LET’S COOK: A HEARTY WINTER STEW
This hearty winter stew is a classic. It makes us feel warm and happy inside, which in turn reminds us that 'tis the...
LET’S COOK: HAUNTED JACK-O’BELL PEPPERS
A a seasonal take on stuffed peppers. Super easy to make and you can make them in whatever flavour or style you like.
LET’S COOK: THE MID-COITAL SNACK TRAY
A charcuterie board you prepare in advance to bring to bed when you need a break or feel a mid-coital peckishness...