Early Modern Notes

I rounded up some of the bulls. I took the photo. I couldn’t resist sharing it with you.

I think my old housemate still has some more of these too. We did like this wine a lot. (In fact, we were drinking it when we decided to get a house together. That was an… interesting evening.)

And I know it’s not Friday, but I don’t care. Now I’m going to watch the OC and West Wing on the video for the rest of the evening.

I love Spanish food. I mentioned last week that I enjoy Mediterranean cooking, but if I had to pick one country’s food and drink, it would be Spain.

Because of…

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I enjoyed writing yesterday’s foodie post, and I think it’s high time this blog allowed me a regular outlet of frivolity, indulgence and general silliness. But why just on food? So think of yesterday’s scribblings as the inauguration of…

…wherein I shall amuse myself with thoughts on such vital issues as food, footwear, clothing, pop music, trashy fiction and TV, and things that are either fluffy or purple or both - and other topics that might take my fancy and have nothing whatsoever to do with anything ’serious’ or useful. Probably with pictures.

Hee hee.

I’ve decided to indulge myself by blogging about food from time to time. Not rants about the food industry, just what I’ve been up to in the kitchen lately and my favourite foods (and drinks). It’s not for dieters or those of you trying to feed families on minuscule budgets (so I’ll always give you the choice of whether to read on or not); I know very well that I’ve joined the ranks of those with the luxury of choice. Which is why this is such an indulgence.

There will be plenty of a) cheese and butter; b) olive oil; c) sausages; d) fresh veg and potatoes (among other things). But not a) ready meals (except the kind I made myself earlier); b) dieting and calorie counting; c) margarine (yuck); d) sugary stuff. Too many trips to the deli, but not many to the cake shop. (My favourite foods are nearly all savouries.) I’m not the world’s greatest cook, but I do like cooking as long as it stays fairly simple and doesn’t need weighing out and elaborate fussing over. So there may be a few recipes, but nothing fancy.

Want to come into my larder?

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