I love running. I also hate running. There are times when I run regularly. There are times when I miss weeks after weeks. Then I’m back to the start, a…
Browsing Category Living
Off we go to Westward Ho!
We drag our boards into the water to battle the elements right at the point where sand, sea and sky meet in a mellifluous tussle and we watch for the waves. We surfed, we fell, we hurt ourselves.
We got up, grappled for our boards and waded out against the waves once mo
A small cup of coffee
A small cup of coffee, please It’s Saturday morning. You’ve been for a run, had your muesli, done your mum’s taxi bit and now you’re heading into town to do your weekend errands….
Time-travels with food
Time-travels with food I’m not even sure how to begin this post, I just know that I have a something that I want to say about food and memories and…
Breakfast at Deal Pier Kitchen
At the end of the 311 metres of the concrete-clad steel pier, is the recently opened Deal Pier Kitchen. Some tasty food, a great flat white and 360-degree views of the sea.
Food Photography Workshop
A Food Photography Workshop run by Olympus Image Space, with photographer Marcus Clackson and an opportunity to snap foody delights cooked by Masterchef finalist Alex Rushmer.
Barbecued Asparagus
Late spring means one thing: fresh asparagus. Here, I try out some outside cooking on the barbecue with some simple griddled asparagus.
Rambling Round Rye (Dinner at The Globe Inn Marsh)
Gin and seafood at The Globe Inn Marsh and feeling like an accidental tourist on a warm summer’s evening whilst rambling round Rye.
Baking: Blood Orange & Basil Polenta Cake
Bright orange to yellow to purple – a sunset in a cake. Marmalade sticky orange slices with some flecks of basil for an aromatic lift, this is a heavyweight of the cake circuit that holds its own at elevenses or high tea or even as a dessert with a dollop of cream. Best served cold with a strong cup of coffee.
The Bread Course at the Kent Cookery School
Earlier this year I was lucky enough to attend a full day’s bread making course at the local Kent Cookery School.