I meet David on twitter the other day and was excited to meet a commercial fisherman in my state of North Carolina. I adore fresh seafood and thought why not ask him if he would like to be interviewed for the blog, I added to facebook and tweeted and got some questions. I am truly grateful for his time, the lovely pictures and think his business idea is wonderful.
Monday, March 10, 2014
Sunday, March 9, 2014
I am surprised I hadn't realized how easy tomato soup is to cook, wonderful to make a big pot and eat for lunches. We have had some strange weather lately and quite a few snow days poor wee kids have to make them up. But seasons are wonderful and so excited to see more flowers and the blossoms and warm days of spring.
“If we had no winter, the spring would not be so pleasant: if we did not sometimes taste of adversity, prosperity would not be so welcome.”
Anne Bradstreet quotes (British poet, 1612-1672)
Monday, March 3, 2014
I want to introduce you all to Lise one of the sweetest folks you can meet full of life, loves her family, her city of Copenhagen, supportive of all and passionate about making handmade quality make up. I met Lise on Vine a wonderful 6 second video sharing app. She lives in Copenhagen and I always enjoy her food posts so asked her to share a traditional Danish recipe with us. I particularly enjoyed her posts around christmas the cultural traditions and foods and laughter of her loved ones. So I hand you over to Lise, also see below for a few of her lovely vines and be sure to visit her site and follow her :-)
Posted by Rebecca Subbiah at 10:52 PM
Thursday, February 27, 2014
Cranachan is a traditional Scottish dessert traditionally made with whipped cream infused with whisky and fresh berries. I have fond memories of my Dad visiting us in America and making this for American friends and laughing lots with his Southern friend as they enjoyed a few drams.
Friday, February 21, 2014
There was a fun article on the BBC site about bunny chow recently and I knew I had to make it. Its a South African dish from Durban's Indian community, it features a loaf of bread often white the middle is scooped out and it is filled with lamb curry with the end of the bread serving as a lid.
It is said that the use of bread to transport the bread was a fast and easy lunch for folks working on the plantations or a way to serve folks during apartheid through back windows either way a great dish was born and the community put their stamp on the culinary world.
It remains a popular street food in Durban and throughout South Africa also in the UK, it is also served in South African restaurants in New York City. So next time you make a curry why not serve the leftovers in a small loaf of bread for a fun lunch as we did.