Rate This

There's something not quite right with this one:

A Guide to Toast – for Husbands

It is a vital issue of grave importance.  How do you like your toast done?  I have to admit that I do like my bread 'lightly toasted', you know just as a hint of colour but with a toasted crispiness.  Husband, on the other hand, does not believe that bread is toasted unless it is...

My Perfect Potato

For some people, the potato is king; it's there on every single plate of food they eat; 'oh it's so versatile, you can do so much with a potato!"  I don't get it.  Admittedly, I'm a pasta girl myself but the potato never really did anything for me.  After all, it's just so many variations...

Finding Enough

It's something that I've always struggled with.  Is what I do enough?  Am I enough? There's a perfectionist streak that runs in me that demands great things from me, if not the impossible.  Then you've got to add in my paranoid streak and you realise that I'm a rather Joseph-coat kind of person, also known...

Why?

Why is 'easy cook' long grain rice the hardest to cook? And takes the longest? Now, is that Murphy's Law or irony?

Brownies Go Blond

Can you say Blueberry Blondie?  I can't.

Looking Better – A Photo Retake

Here's a slightly more photogenic view of Australian Crunch:

The Runcible Spoon Returns

It turns out that runcible spoons (AKA cake forks) are also perfect for fish'n'chips; fork prongs to stab the chips with, sharper edge to cut into the batter.  Who said that they were just for posh people?!