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Category Archives: Spanish cookery
On the trail of the toothsome pine…
The muffled drumbeat of rain on the awning has not been heard for some time, but there it was, like an unexpected knock on the door that momentarily causes the smile to drain from the face. Being English we have … Continue reading
Posted in 2013, Cookery Writers, Cooking, cous cous, Digital photography, Flat parsley, food, Food and Photography, Food photographer, Fruit, Health, Herbs and Spices, Humour, Moro Restaurant and Cookbook, Nuts, Olive oil, Photography, photography course, Pine Nuts, preserved lemons, Recipes, Saffron rice, Sam & Sam Clark, Spanish cookery, summer, Uncategorized, Writing
Tagged clear thinking, cookery books, cooking, delicious confection, digital photography, Food photographer, food photographers, France, Humour, Je mange bien tous les jours, landscapes, literature, natural beauty, palate, Photography, Recipes, restaurants, social networking, writing
19 Comments
Of cabbages and coings….
The quinces had been sitting around for too long. They were a gift, and although not equine, I felt that I should not be looking at them in the mouth. Is it only mad people who write proverbs? Many a … Continue reading
Posted in Art photography, Cheese, Cooking, Digital photography, Expectation, food, Food and Photography, Food photographer, Fruit, Humour, Manchego, Mediterranean food, Moro Restaurant and Cookbook, Photography, photography course, Photography holiday, Quince, Recipes, Retsina, Sam & Sam Clark, Spanish cookery, Still life, Tome de Montagne, Wine, Writing
Tagged courtesans, marquis de sade, muckle, restaurants
43 Comments
Brown soup in the ring, da di da di da…
Unusually for a photographer I very much like cookery books without photographs. Photographs of food can be very misleading in that the reader may assume that the image on the page reflects the recipe writer’s view of the intended appearance … Continue reading
Patatas a lo Pobre or Spanish Spud I Like…..
We without ovens salute you. Like gladiators constrained inside our given disciplines, the cuisine of La Moussiere will be confined to the heat of the hob for the next few weeks. Roast is toast. There will be no more crisp … Continue reading
Food, Photography & France 