There is no dish that cannot be improved with ginger.
Helen Rosner of the New Yorker published her go-to soup as an Instagram story. It went viral. I’m reproducing it as one of my collection of quick and dirty recipes for a no-fuss delicious meal. (I particularly enjoy Helen’s folksy descriptions of the preparation. I think I’d enjoy cooking with her.) Ingredients Olive oil1 baseball-size … Continue reading →
Ratatouille: from the French rata —a military ration; and touiller—to stir. The military origin of the word indicates a thin vegetable stew with, perhaps, a few scraps of rancid meat floating on top. In its more appealing manifestation as a regional Niçoise dish, ratatouille is a hearty combination of aubergine, tomato, red peppers and courgettes. … Continue reading →
I recently finished my Telstra contract and decided to upgrade to an iPhone 11, not because there was anything wrong with my old phone, but to take advantage of Telstra’s offer of $20 a month off my bill for the next 24 months. I backed up the old phone to iCloud and then the nice … Continue reading →
“I live on good soup, not on fine words.” — Moliere Every society has it’s special soup, whether it be a Provençale Bouillabaisse, an Italian Minestrone, a Parisian Soupe a l’Oignon, a Russian Borscht, an American Seafood Chowder, a Scottish Cock-a-leekie or a good old Aussie Pumpkin soup. But nothing, to my mind, even approaches … Continue reading →
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