I can’t stop thinking about it Living in my kitchen Sealed in its jar… Or so I thought. It crept out one night After we’d watched too much dark sci-fi And the bubbles were more meaningful than ever It crept out, right through the… Continue Reading “NaPoWriMo Day Twelve: The Starter”
I love yeast I love the warmth of fresh baked bread The buttery silk of a sharp cut slice, Just cool enough not to crumble Under the knife I love the bubbling demijohn Or brew bin Singing in the night A watery siren That… Continue Reading “NaPoWriMo Day Eleven: Yeast”
Stepping back into my kitchen Which smells of Fenugreek Curry leaf Happiness A potato heavy Vegan affair That does surprisingly little To soak up Two shots of whiskey And a glass of homemade Cherry wine. Step out again, Wobble around the house Check for… Continue Reading “Curry Night”
It’s nearly Yule and what better way to enjoy this indulgent season than with some delicious choccies? Apperley Bridge Marina hosted its first chocolate tasting event last night. We arrived under a frosty half moon with the boats glistening in still and cold water.… Continue Reading “Chocolate Tasting at Apperley Bridge Marina”
I’m frying things in butter Oil in cupboard, with the clutter Bottling rainwater from buckets Standing guard until it chucks it Down and how I check the weather Smell of air and pinch of leather Pine cone shrinking, mercury rising Direct sun and cloud… Continue Reading “Old Ways/New Ways”
My mum is an artisan baker and her bread is proving very popular today. The red pepper, sage and olive rolls are particularly delicious… and vegan! Apperley Bridge Marina Charity Day, raising money for Martin House.
I finally did it! Egg curry. Large finely chopped onion fried until golden brown, tin of tomatoes, turmeric, garam masala, chilli, coriander and hard boiled eggs. So easy! The recipe I used is from Madhur Jaffrey’s book, Curry Nation, which is full of lush… Continue Reading “Egg Curry”
Totally vegan, totally by accident! Onion, spuds, squash, tomatoes, ras el hanout, cabbage, parsley and just a touch of preserved lemon.