About this Blog
I like to cook big, elaborate dishes. I own over 100 cookbooks. I once spent 6 months learning to cook professionally and cooked (briefly) in a professional kitchen.
But this blog isn’t about that.
It’s about getting home at 8pm and getting something to eat without resorting to pizza. It’s about trying not to eat Marks & Spencer’s sandwiches for lunch 5 days in a row. It’s even, gawd help us, about trying to get my ‘5 a day‘.
In short, knowing how to cook still doesn’t answer the question “what’s for dinner?”. And it’s something I struggle with every day. Come and join the struggle!
Just saw your post on the kneading of bread and see you’re Dan fan too
You sound like you share my problem – want to cook lots of things but there’s never enough time!
In my early 20′s I went through the phase of wanting to cook restaurant food at home, you know what I mean? Present a beautiful plate of food taking two whole days to prepare and starting with veal stock…kind of thing?
Now things have changed and finding good quality ingredients doing the least to them to enhance them is the priority but you know now and again the ‘wannabe’ chef still wants to come out
nice to bump into your blog.
Dear Using Mainly Spoons,
I’m writing to you from EBLEX, the levy body which supports English beef and lamb farmers, and is also behind the quality marks Quality Standard beef and lamb and Red Tractor beef and lamb.
We are hoping to run an event specifically aimed at bloggers about Red Tractor beef and lamb which would cover a number of areas including butchery skills, unusual cuts of meat and how to cook with them and information about quality marks, such as Red Tractor beef and lamb. We are writing to you in the first instance to ask if this is something that might be of interest to you and to find out if there is an area which might be of particular appeal?
If you would like to know more or if you know anyone else who you think would like to hear from us please do let us know.
Best,
Katie