This simple chicken dish sounds exotic, but it isn't really. What adds an extra dimension to it is the Herbes de Provence. I've written about them before, and use them quite often. Those blogs, alas, are lost somewhere in cyberspace. It turns out to be a mixed blessing. I'm refining quite a few of my … Continue reading A Taste of France – II
Two weekends ago, being Easter and a long weekend, the market regulars took it upon themselves to do something a wee bit different for the Saturday Market. What could I do that was different, and which didn't need "instant" cooking?
It's the time of year when Sannie Boervrou's generosity knows no bounds. Call them what you will, courgettes, zucchini and not-so-baby baby marrows, I've been making pickles, salad and this year, zoodles.
There is something magic about a clear night sky, the moon and stars.
I love trees, and trees are central to so many things in our lives, from paper to picnics. They bring people together and drive them apart.
In 40°C+ (100°F+) heat, winter cold is hard to contemplate. I hate winter. The flowers are the best thing about it, especially as they are at their best when the weather's the coldest and just before spring.
When I travel on business, like I am this week, this is some of what I miss: the streets where I live.
Three years ago this month (December), just after the first anniversary of our arrival in McGregor, we had to say goodbye to our Pavement Persian.
Just a week ago, our village was bursting at the seams. It was the second McGregor Poetry Festival which brings many people and amazing poets to our village - including a colleague and his wife. She and I had worked together nearly thirty years ago and we hadn't seen each other since those days - … Continue reading Pots and a poet
This is a warm pasta salad with roasted peppers, cilantro and ginger - another of my "made-up" dishes. I had not made it for a while when I saw Jamie's recipe for roasted red pepper and walnut spread. This prompted me to make it again. Ingredients: Sweet bell peppers. I generally use robot peppers as that gives great colour variation, … Continue reading Roasted Red Pepper Pasta