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Tag Archives: olives
“I don’t want to be a King,” protested Arthur, when told that he had to participate in the annul family nativity show. “I don’t want to and you can’t make me.”
The Wednesday Tipple – A Russian Scientist lives up to a radiation stereotype, and we all eat hot peppered walnuts to calm our nerves
I mentioned that I once had an exceedingly dull job working the day shift in a hotel bar. “Sure, we reused the lemon garnishes” I told a group of appalled New Yorkers. “And we were supposed to tip any un-eaten … Continue reading
Easy Summery Friday Night Dinner Party for 6 – gin chicken with roasted potatoes olives and tomatoes
My friend Dee invited me to be her plus one at the opening of the Churchill exhibit at the Morgan Library. “It’s a 2 hour drinks reception and Boris Johnson will be there!”
It’s Spring in New York – daffodils, blossoms, no need to wear a coat weather, the whole bit. The evening was filled with out on the balcony possibilities and I was determined to make the most of them.
Heavily into picnic mode, Jon and I went for a walk on the High Line – not some kind of strange circus stunt, but rather a modern park elevated on disused railway tracks above the city, meandering through the buildings … Continue reading
It has been said that all you need for a really great picnic is a baguette, a ripe brie, a bunch of grapes and a bottle of wine. But why would you want to stop there?
Some treats require preparation, and there’s no point denying it; focaccia is one such. It’s not especially tricky to make – and all the olive oil makes for a stable dough that is less subject to the foibles of regular … Continue reading
This pasta sauce is literally translated as tart’s or whore’s. The idea being, I believe, that only slovenly women would make a sauce entirely out of store cupboard ingredients. That said, there’s an alternate theory that says the sauce’s sharp … Continue reading
This bread is perfect toasted and smothered with unsalted butter and a good blackberry jam. It’s best eaten the day it is made because there’s nothing in it that acts as a preservative. 450 g flour 1 tsp sugar (ideally … Continue reading