I was going to call this post "State of the Intertext," but it seemed altogether too postmodern ( Read more... )

I'm sorry that some of these measurements are a little inexact, but souffles are pretty forgiving, like bread. Forget your preconceptions that souffles are delicate, temperamental things that can't be made during a thunderstorm. With practice, you can make them without a recipe, as I do, pretty much. Okay ( Read more... )

One of my hidden talents is that I can make an extremely good cheese and spinach souffle from scratch, without a recipe. This evening, a friend came over to meet Tabitha and stayed for dinner, so I made said souffle and also a salad with pear and walnuts, and we had some white wine from the fridge. It was all extremely good ( Read more... )

I had my first real administrative success at work today. When I arrived back at work, there had just been a lot of last minute changes made to several people's schedules and one or two of them were very unhappy about it. One person's concerns were sufficiently serious that it became apparent that I would need to fix it, but changing one schedule ( Read more... )

I've just returned from dinner with some family friends who are in town for a high school reunion (probably a 40-year or something). We went to the Queen Mum Waterside and it was Good. Very nouvelle cuisine and fusion or some combination thereof whatever that's called (sort of Thai when it suits them or steak at other times, or seafood, all ( Read more... )

When I went to buy milk and dog biscuits this afternoon at Thrifty's, the first new potatoes were in.

So now I'm having new potatoes for supper tonight.

I love new potatoes.

That's all.

The sun was shining (hip hip hooray) this morning, so I decided to go to Montmartre. I heart Paris, but I especially heart Montmartre. Yes, it's touristy, but it's very charming and beautiful. And I walked and walked and walked today - all the way up the hill from the Metro station to the Sacre Coeur, then ALL the way home. I just wandered ( Read more... )

I made left-over soup today. This consists of using up the last of the salad leaves, and some wilted celery and tired "baby carrots" and whatever herbs I can find (parsley, basil, "fines herbes" etc) This is cooked in some stock and then whizzed with my handy hand blender. Today I added a dollop of buttermilk, which was suprisingly good. While ( Read more... )

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