Technically a vegetable rather than a fruit, rhubarb has kept its legendary status even as its sales continue to fall, left behind in favour of more exotic imported fruits. We’re missing out, really, since it pairs up nicely with a variety of foods, including black pudding, lamb, and saffron.
F
inally, finally, finally, we’re out of the cold. As I type this, I’m looking out on grey skies (oh, England), but there’s solace in the fact that the streets are increasingly lined with the bright colours of summer fruits with “British” on the sticker.
Related to all this, you can now browse recipes by ingredient (up….^^^ there) on this little ol’ blog. There’s even a dedicated salted caramel section, along with the less indulgent fruit and veg bits.
Silence seems to be the order of the day here, at the moment. So far, 2014 has been unrelenting in pace, throwing us all forward quicker than we’d perhaps like, hurling challenges to clamber back up from like we’re playing the Takeshi’s Castle of Life. My tiredness levels have reached the point where last night I even dreamed about sleeping, and when asked what my plans for the week are, said, “I’m cooking two of my friends for dinner tomorrow.” Sorry guys, looks like you’ll be on the table, not at the table.
I’ll get back to cooking properly soon, but for now it’s all a little uninspiring. The latest vegetable obsession – I’m a latecomer to this non-beige food party – has seen me wielding a julienne peeler at every courgette I can find. Honestly, courgettes are a revelation, but as much as I’d love to pretend that’s all I’ve been eating to fuel these long days, the chocolate smudges on my jeans tell a different story. A couple of nights ago I definitely gave life to the Frankentoastie, the gooey marriage of brie and Easter egg chocolate – the best kind, and we all know it – between two seeded slices. No regrets. Continue reading
