This blog is dedicated to my love of eating, cooking, writing and reading about food. In it you'll find recipes, book reviews, restaurant reviews and various other food related bits and pieces.
Just a quick note to say how excited I am of late. I'm featured in next months issue of Liverpool Lifestyle Magazine and am starting my work experience with The Mercury Press tomorrow- it's all go, go, go!
Several years ago, I came up with a format for a website called The Pudding Pundit. Now I'm not sure if any of you visited it when it was running on The Monro website, but I've decided to give it another go. The format was simple, informative and effective, aiming to educate people as well as get them cooking. With original insight and research into the history of the pudding in question as well as fun seasonal facts and of course, a recipe. So that's another taste of things to come for the month of September.
I'm off to the land of nod on the eve of Guy's Oyster Festival, but I'll be posting pictures and a review tomorrow on my return! Adios amigos!
Today has been a weird day. I had an amazing start to the day when my meeting with a local publishing company went exceedingly well, leading to more freelance work. This freelance work will not only give me scope to develop their website, it will also get me the exposure I need as more of my work gets published- finally! As if that wasn't enough, I sent the director of one of my favourite shows- Supersizers Go... an email at the beginning of the month, and he got back to me today. All I can say is, what a lovely chap! Maybe it's time I stopped being such a negative Nancy and realised that sure, the world can be a tough place, but it's full of nice people willing to help you along the way. What a week- eh?
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)
Pasta Arrabiata
-
I can't talk about arrabiata pasta without telling you about Sergio, the
guy who taught me what arrabiata means in Italian.
Keep Reading
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...
A different rhythm ...
-
Oooh, it's hot! We've had high temperatures (for us!) for a good ten days
now, and no end in sight. It's beautiful to be out in...
no jacket required, ...
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 ...
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...
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. ...
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...
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...
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...
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 b...
Top Antioxidant-Rich Foods to Boost Your Health
-
“`html Foods Rich in Antioxidants Foods Rich in Antioxidants Antioxidants
are compounds that can prevent or slow damage to cells […]
The post Top Antioxi...
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 ...
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...
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 ...
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...
The Kittyhawk, Sydney
-
Chips are good but homemade crisps are better. Especially when they're a
vehicle for creme fraiche, caviar and briny pops of trout roe. It's just
one of th...
-
Shop is coming along finally! Hopefully no more hurdles (who said this was
easy?). Opening is now September & when we know the date we will post it
here w...
Jabłecznik na cydrze
-
Cydr staje siÄ™ coraz bardziej popularny w Polsce. I dobrze. MieszkajÄ…c w
Londynie przyzwyczaiłam się do obecności butelki lub dwóch w lodówce na lub
pół...
-
OBSERVERA!
Imorgon *Fredag 22 mars *har vi ändrade öppettider p.g.a. leverans av
bröllopstårtor.
Öppet 14-17.30
Nästa vecka har vi *öppet Skärtorsdagen k...
-
It's Not Like After the Risotto...
Let's be honest here: I do not like risotto. I can't actually remember the
first time I came to this conclusion, but I ...
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...
Coconut Macaroon Cake
-
The right dessert to serve at Hanukkah, according to experts, is
sufganiyot: aka, jelly donuts. Based on the same miracle that brings us
latkes, the donu...
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...
“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 ...
My New Thanksgiving Cranberry Bread
-
[Susan’s note: I first published this post in 2010. Since then, we’ve all
had a few more shakeups, and I continue to be thankful beyond words for the
famil...