My proposal is to look back to the attitudes and methods people used during trying times in the past, and combine those with the epicurean skills and knowledge of the present, to plan our daily meals in a way that provides the most delicious food with the least amount of waste.
A collection of all the articles we’ve published over the past month, for those who like to savor their Magpies’ tidings as an issue.
A collection of all the articles we’ve published over the past month, for those who like to savor their Magpies’ tidings as an issue.
But this film is about more than food, it’s about the desire to create, and food just happens to be Remy’s medium
To me, re-reading a story you’ve loved, after a distance of a few years or even decades, is delicious. (And so is this soup!)
Some very brief thoughts on the poetry of Robert Burns, and a recipe for vegetarian haggis
We’re all gleaners, finding beauty and meaning and sustenance in the unlikely, the odd, the overlooked. We’re all magpies, lining our nests with beauty where we find it.
Suffice to say that Syllabub, sometimes a drink, sometimes a desssert, is a very very old recipe. It’s the sort of thing Old Fezziwig would serve at his holiday party in A Christmas Carol. It’s the sort of thing David Copperfield would serve at his bachelors’ dinner party, the party which resulted in the best description of being drunk in all of literature.
A perfect vegetarian holiday meal. It’s hearty and flavorful, and it has real center-of-the-plate, star-of-the-meal attention-grabbing qualities.
“L’intérieur du gateau doit rester moelleux.” Says my cook book. Oh yes, say I, the interior of the cake should stay soft!
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