Thursday, 5 January 2017

About me...

I thought I should write this to introduce myself. Well, what is there to say about me? I have a complicated life, but don't we all? I have a lovely son, work doing various things, live in Bristol and have a complex but mostly enjoyable home life.

I have varied views about life and I thought I'd start blogging for fun...

Wednesday, 4 January 2017

Post - Christmas - a little reflection on diets...


People have some very odd ideas about losing weight and also maintaining a healthy weight, not to be confused and not helped by the many myths flouting around, perpetuated by the NHS, doctors, nurses and even dieticians. Firstly we heard that fat is bad, all fat. Low fat is good. Then the complete reverse became true and its sugar that is in fact the enemy and fat is now good. 

Friday, 11 November 2016

Foods this week

I haven’t tried the Tilapia. I’ve dropped heavy hints to my boyfriend and have even discussed the recipe with him but as it hasn’t materialised yet I will do it myself sometime soon and will keep you updated with the results.

In the meantime, this week I am looking forward to green beans with peacon lemon vinaigrette. It’s not my own recipe, it’s from here and looks amazing -

And here is my favourite food link this week Unicorn Poo Cupcakes!
- from Single Slummy Mummy.

Thursday, 10 November 2016

Fish - beautiful and graceful creatures that give us a sense of calmness.

To eat, I’ve never been sure…I do sort of like fish but…I generally like the sauces, the mayonnaise, fish that is disguised as something else - like the skate in peppercorns with hollandaise - and the virtuous feeling that I’ve eaten something healthy more than I like the actual taste of the fish. 

Friday, 14 October 2016

Pork pâté

Pork pâté
A few years ago I stayed with a close friend in France, the home of all things gourmet. Everyone knows that the French are far, far superior to the English with everything regarding the palate; their pastries are more delicate, small and expensive, their sauces are more subtle, more tantalising, their meat is more tender even their fruit is sweeter. And the French serve their food with a confident flourish, secure in the knowledge that their food is respected the world over and not widely derided like those of us with the misfortune to be brought up with boiled cabbage and overcooked roasts.