And finally, some words of wisdom from the irrepressible Lucille Ball:

The secret of staying young is to live honestly, eat slowly,
and lie about your age.


For day 2 of the quote challenge, here’s food writer and critic Ruth Reichl, with a philosophy on which guests to invite for dinner!

Anyone who thinks they’re too grown up or too sophisticated to eat caramel corn, is not invited to my house for dinner

Ruth’s latest book is her first novel, and it came out in paperback in May. Delicious!


Thanks to Gail at for nominating me for this lovely challenge.  A few moments of inspiration may be just what are needed right now!

So my first quote has informed many activities in my life and is from Peter Benenson, the founder of Amnesty International:

It is better to light a candle than to curse the darkness


And I duly nominate three more lovely bloggers to take part in the quote challenge if they wish!

So, on the hottest day ever, or something like that, here’s a truly simple salad to help you through the heat!  I always like to keep a melon in the fridge in hot weather, as a slice is like an ice pop and perfect for a cooling afternoon snack!  Chilled melon is perfect for this salad, which is delicious as a side salad, a starter or just with fresh crunchy bread if you want something light.

watercressmelonsaladWatercress and Melon Salad with Caraway Seeds

1 handful of watercress, washed
1 handful of lambs lettuce, washed
1 quarter galia melon, chilled
1 tblsp freshly squeezed lemon juice
1 tsp caraway seeds

Peel the melon and cut into small chunks.  Add the watercress, lambs lettuce and melon to a bowl.  Add the lemon juice and toss the salad.  Sprinkle the caraway seeds over the salad and serve cool.


A sad day for veggies, especially London veggies, when Covent Garden institution Food For Thought closes its doors for good on Sunday 21st June.  A former banana warehouse was turned into a vegetarian restaurant in 1971, it was a favourite spot of mine.  It was brilliantly quirky with it’s basement seating – and nearly always a queue up the stairs waiting to be served.  It was always a mystery how the staff did it – keeping so calm while serving in such a tiny space. It will be missed.

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