Arts
Postcard from Lille, Part 42
They say that Mrs Crow is the most intelligent of birds but on account of God and nature pre-determining the size of her brood, she is unable to count or comprehend beyond the quantity of [more…]
Holiday
Arts
Postcard from Lille, Part 41
There’s a very good story about Alan Hansen, who played for football Liverpool and Scotland in the days when Liverpool were winning European competitions (some things never change) and Scotland were qualifying for World Cup [more…]
Arts
Home Alone
This Christmas Day I shall dine alone, in fact hopefully, I will spend the whole day with the single person that I trust the most in the entire world, myself. No let downs, no drama, [more…]
Arts
Postcard from Lille, Part 40
Later on, I was sent to International Business School to brush up, get myself up to date, match my experiences to theory and get some of (what I now know to be) ‘competences and resources’ [more…]
Arts
Dill and Coriander Gravlax
Here’s a recipe for that can be used for Christmas – we use it all the year round. I prefer Gravlax to smoked salmon – it’s cheaper and very moreish. I always wait until the [more…]
Arts
Postcard From Zakynthos (Outtake)
As I pointed out in my previous missive from Zakynthos, the weather for the Thursday of our Greek adventure wasn’t going to be anything to write home about (I’ve never let that stop me before) [more…]
Arts
Postcard from Lille, Part 39
Five’s a funny number, especially on a train. We’re a party of two plus two plus one, with me being the one. I’m sat in the dark on my own for the trip through East [more…]
Arts
Apple Cranberry Stuffing
This is an easy to make apple cranberry stuffing I typically make for the holidays. The flavors are balanced so that the cranberry isn’t overpowering. We use dried cranberries because they aren’t overpowering. I don’t [more…]
Arts
Medlar Jelly
Ingredients 2.5 kg ripe medlars 600g unripe medlars 3 small unripe apples or 20 crab apples 3 lemons 3 litres water 1.5 kg granulated sugar Pinch of saffron 1/4 teaspoon of cinnamon 2 ground cloves [more…]