Fancy emigrating? It’s not easy and probably never will be.
Easy Plum & Port Crumble
Wednesday, 19 October 2011 By 25 Comments
Porcini Mushroom Rubbed Rump Steak
Tuesday, 5 July 2011 By 8 Comments
Mixed Berry & Orange Smoothie
Saturday, 26 March 2011 By 10 Comments
Simple Butternut Squash Soup
Thursday, 12 February 2009 By 93 Comments
When I was a typical kid, I was a finicky eater especially when it came to vegetables. As far as I can remember the only veggies I ate were peas, carrots, mushrooms, cauliflower and potatoes. Tiny onion pieces in meat dishes were painstakingly picked out and decorated the side of my plate meal after meal. My parents tried their best to ply me with all sorts but to no avail. Popeye could keep his spinach and the whole other lot too.
Buck’s Fizz
Monday, 25 February 2008 By 2 Comments
Warning: This drink will cause severe giggling fits even if the joke told wasn’t so funny. In extreme cases there was no joke. Your cheeks will turn a vivid red as if you put on too much blush, or in the case of men stole Ronald McDonald’s stash of red makeup paint. Lastly, expect to receive a few bumps and knocks as you try to fool everyone into thinking you’re sober but while trying to walk in a straight line bang into the door frame. Am I speaking for myself now? I guess I’d better stop before I spill even more beans. *hiccup*
Avocado, Grapefruit & Spinach Salad
Wednesday, 10 October 2007 By 1 Comment
Avocado and grapefruit is just one of those classic combinations in a salad. The seriously rich and green taste of the avo is extremely well complemented by the sweet and fruitiness of the grapefruit. There is no need for salad dressing either, because more than enough grapefruit juice would have accumulated while you were in the process of peeling and segmenting the citrus fruit. Since grapefruit possesses the same qualities as lemon, it will keep the avo from turning brown. To prepare the spinach leaves you use the technique the French call “en chiffonnade”, “chiffon” meaning rags. (In Michelle language that would mean “to raggify”.) Take a few leaves at a time and roll them into a tight cigar before finely cutting. The leaves unroll into tiny, delicate “rags”. The lightness of the salad is unreal and would make an excellent starter.