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Sunday 23 August 2009
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About Me
- Holly Anne Simons
- I'm a 25 year old food enthusiast! Fed up of looking for a creative outlet that earns me money, once again, I turn to books, television and the Internet to explore my love of foods; past, present (and future)
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A Note from Alejandra - *Hi there and thank you for stopping by! * *As you may know, over the past several years my career has pivoted and I'm now focused on my work as a nat...1 year ago
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Living in Devon is like living in heaven - Bad stereotype is also a stereotype, and stereotyping is not always bad, but worth to research on your own. I'm just wondering about how long should be th...
13 years ago -
Blame Nancy Silverton... - Next Friday, 30th November, the Sugar Moon kitchen & website will close for good - or at least for the time being! It's something I've thought very hard a...
5 years ago -
Veg Curry - Right, I'm writing this as much so I don't forget as to let you know the recipe. I wanted a veg recipe that I knew I could gorge on when I'm training and ...12 years ago
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Has it really been that long? - It's been over a month since my last post and boy do I feel sheepish... but I do have an excuse.... After two years of working in my current job, recent ev...13 years ago
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Mollie Makes, ITV and a brand new site!! - Welcome, take a seat..milk, sugar?? I am closing this little blog. It has been so much a part of my life but it is time to move into a home all of my own. ...12 years ago
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We Moved!!! - Cake Wrecks has moved! You are being redirected to the new site! If the redirect doesn't work, please go to either cakewrecks.com or cakewrecks.squarespac...12 years ago
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Please update your RSS feed link - Hello friends, Some of you have reached out to let me know that you are not receiving any of my blog updates through your RSS feed. When I changed blog pl...11 years ago
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Gallery: Favorite Jazz Fest Eats - [image: Cochon de Lait Po'boy. The Best Po'Boy at the Fest. Get one early or you'll be sorry! (at Food Area 1)] Cochon de Lait Po’boy. The Best Po’Boy a...12 years ago
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Season 2 of Baked in Vermont is coming! - Tune into Food Network on May 5th at 10:30 am est/pt for the premiere of Season 2 of Baked in Vermont! We've got 10 episodes of amazing recipes and tips f...
6 years ago -
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Carrots in plastic bags vs well done Booths. - Buying vegetables wrapped in plastic is a real bug bear of mine. Big supermarkets wash carrots within an inch of their life and heavily soaked in water ba...
11 years ago -
Ways to Variable Thinking - The authors need to be great in doing research in a few special subjects as every one might not be acquainted with all the matters. The authors in the busi...7 years ago
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Honey Bourbon Cupcakes - Honey Cupcakes 19 regular cupcakes / 350 degree oven 1/2 cup unsalted butter, room temperature 6 tablespoons granulated sugar 3 large eggs 1 cup high-quali...10 months ago
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Bourbon-Ginger Pecan Pie - I wasn’t planning on beginning this post for a pie recipe with anything other than a story about how much I liked it, encouraging you to make it. (Which I’...6 months ago
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Shiok Singapur - My cookbook no.5 - ...and the most intense cookbook production for my brand new book Shiok Singapur has taken its toll...5 years ago
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How to make Bacon Jam - You do know that bacon jam recipe if you have been around here for a while. Many people are familiar with it now, but I was the first in the UK to share a ...1 year ago
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Coming Soon to/in an e-book Near You: The Best of the foodmuseumblog, 2003-2012 - Yes, foodies and friends. Foodie herself has turned into a quickie foodish blogger, a Tumblr-er if you will, and otherwise is focused on fiction writing. (...11 years ago
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Three Hares Cafe in Sedbergh - [image: image] If you like to mooch around local North West markets on the weekend, you might be familiar with the work of *The Moocher* who make a range...7 years ago
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Administrivia - Blogger is stopping support for FTP blogs in a couple of months, and this blog happens to be one of them. I'm migrating the blog this week. Hopefully, you ...14 years ago
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This blog has moved - I have moved Gin and Crumpets lock, stock and barrel to a new site: ginandcrumpets.com. It’s much roomier, has better views and the local facilities are ex...12 years ago
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Bush, Redfern - Kangaroo curry puffs, all day pikelets and Sydney's best cheeseburger? Bush by chef owner Grant Lawn in Sydney's Redfern has established a strong following...3 years ago
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Just when I thought I was out, she pulled me back in - With apologies to Michael Corleone I really thought I was over her. After all, we had our time. But got to admit she's changed. No more midnight trips t...11 years ago
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Jabłecznik na cydrze - Cydr staje się coraz bardziej popularny w Polsce. I dobrze. Mieszkając w Londynie przyzwyczaiłam się do obecności butelki lub dwóch w lodówce na lub pół...
10 years ago -
Lamb Braised in Forest Floor with Charred Apricot Achar - *This post was created in partnership with American lamb. Thanks for supporting the brands that support the work I do here. The month of July was filled wi...2 years ago
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We Tested 10 Tofu Presses—Three Squeezed Out the Competition - We tested 10 tofu presses to find out which ones extracted the most water, and that were easy to set up and clean.1 year ago
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Five Years: an announcement - Hello, everyone. (Anyone?) It has now been just over five years since our first post—written on December 20, 2006—and since then we've logged and chronicle...12 years ago
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From Kitchen to Market: Selling Your Homemade Packaged Iced Tea - The post From Kitchen to Market: Selling Your Homemade Packaged Iced Tea appeared first on T Ching.1 month ago
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Sassy Strawberry Sorbet - When strawberries are season (like they are now), you have a few options. Option one: eat them raw. Option two: eat them raw dipped in homemade whipped cre...11 months ago
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Lecture by Dr Ayla Lepine, ‘Pre-Raphaelite Religon and Religious Pre-Raphaelites’, July 29 - Venue: John Peek Conference Room, Birmingham & Midland Institute, 9 Margaret Street, Birmingham – Lecture starts at 11.00 a.m. Reception from 10.30am. From...6 years ago
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It's Time - I started this blog in August of 2005 on a whim. Never could I have expected it to become such an important part of my life, both personally and profession...1 year ago
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There's The Beef - I didn't know about this until now and I'm always interested in knowing where the beef is.13 years ago
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“How I Work” on Lifehacker.com - Another interview. This one is with Lifehacker.com, as part of their series on “How I Work”, in which they ask people about their working routines and try ...8 years ago
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A Mea Culpa, a Question, and a Bribe - Hey bakers and friends, Susan here. I know it’s been a while. I’ll cop to having been off on extended frolics and detours, pursuing other Life Goals and al...5 years ago
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Meet Studio: Your New Favorite Way to Develop WordPress Locally - Meet Studio by WordPress.com, our new, free, open source local WordPress development environment.
8 hours ago
Gooseberries
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