The British have a unique ability to do ‘the weather chat.’ It doesn’t matter who you are: Queen, postman or Prime Minister, there’s always the joy of the conversational opening piece about the weather being too hot/too cold/too humid/too wet/too dry. There are two … Continue reading
The trouble with holidays is that you have to come back. After a month off work the process of having to get up before nine o’clock, travel on a smelly tube and then sit at a desk all day is something … Continue reading
I’ve participated in many sporting adventures in my time, but none quite like Wednesday night. As I cycled home, I managed to lock my back wheel resulting in the bike remaining in one place and my body a metre in … Continue reading
This dish is A.M.A.Z.I.N.G. I could lie and say I made this wonderful creation up myself, but I didn’t. I found it in a magazine. For those blokes reading this and asking ‘where’s the meat,’ there isn’t any, because quite honestly you … Continue reading
I think I’ve been watching too much of The Island. For those readers who have more of a life than I and are confused as to what it is, it is a television programme based on a group of men and women … Continue reading
I was running low on veg for a Sunday lunch, so asked a friend to pick up some broccoli on her way. She arrived with not one, not 2, but 5 whole broccoli’s. Now, don’t get me wrong, I like … Continue reading
I think I have woman flu, that, or I am actually dying. I feel like I’ve swallowed a bag of Venus Razor Blades, without the music in the background, and my nose is so red I could be mistaken for … Continue reading
Personally, I think there’s a reason why turkey is only ever eaten once a year. For one thing, they’re so vast that you’re lumbered with the blesséd thing for the rest of the holidays and secondly, no matter how you flambé/curry-fy … Continue reading
When I think of liver, I am drawn back to my school days when we were given a dish called ‘floating meat’. Served as a Wednesday mid-week treat, the liver/donkey was boiled for approximately 24 hours before being slopped into … Continue reading
I say ‘pizza’ as it’s not your standard Domino’s. No thick, cheesey crust nonsense here thank you very much! Instead, this is a slightly more refined and healthier number. Crispy prosciutto with caramalised onions on a base of garlic infused … Continue reading
