This week we have been on holiday in Cornwall. Like a fool, I packed based on the chilly, grey London that we had the previous week, all layers and thin jumpers, opaque tights and jeans. And we’ve had a glorious week of mainly sunshine, with a few stints of thin cloud. It’s being wrong for all the right reasons.
We’ve been taking full advantage of this lovely spot on the Cornish coast by playgrounding, exploring, chilling, reading, eating, ice-creaming and generally being as lazy as you can get away with when you have a two year old.
In the quiet bits, I’ve been occupying myself with readying this blog for a move to a self-hosted site (watch this space), reading blogs and ‘The Essex Serpent’ and more experimenting with my bullet journal (for which I also bought some new coloured pens – yay!)
Obviously a week of being catered for means no cooking, but we’re back to usual next week.
Recipes/without a recipe:
None of that – on holiday!
In addition to The Essex Serpent, and various bullet journal posts:
- Joy the Baker tells you everything you need to know about whisks in her Baking 101 post.
- Five things to do in the kitchen on Sunday night. What did I take away from this? I need some portioned cookie dough in the freezer!
- Jenny Rosenstrach’s (of Dinner: A Love Story) next book is about celebrating all aspects of family life with feasts, and it looks great.
- On the same site, I really like Eric Ripert’s suggestion of how to include kids in making Sunday meals fun.
- And an award-winning piece on why telling everyone they ought to make dinner is the wrong approach.
- An investigation of the best way to make chana masala from Food52
- Via the New York Times Cooking newsletter, this 2003 column from Nigella Lawson is a really good description of how to put a menu together, how the different elements should balance out, and how to make sure it’s easy to make with guests arriving.
- Other recipes I’ve bookmarked: White chocolate pistachio cups from The Little Loaf; Strawberry, Vanilla and Soured Cream cake from What Kate Baked; Grilled salmon and black bean taco salad from Gluten Free Girl; a bright green crushed-herb pasta from Food52.