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Ok, so I haven’t posted for many a long month, but, dear blog, you have been in my thoughts!  And dear blog readers (if there are any left), you have been in my thoughts too.

I have even taken the odd photo in the vain hope of uploading and keeping the blog up to date!  So I shall start to pop the occasional item on here and see if I can get back into the swing of things!  What can I say, I hope to see more of you in the near future….

One remarkable thing happened in my absence – the vine at the front of our  humble west London abode produced an abundance of grapes!  It wasn’t even a great summer, so should we ever have a hot few months, I’m preparing to move into wine production…

grapes1

grapes2

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!

deliciousruthreichl_

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.

food-for-thought

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.

uglystrawberries

Reporting from the retail frontline, I was tempted by some cheap strawberries at our local greengrocers this week, as I figured they were home-grown and in season.  Now these guys would never win any beauty contests, but I was right – they were delicious!  Just goes to show, sometimes the uglier, the better.

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