When apricots are 3 euros a kilogram in the market (with smaller ones -- more slicing -- for 2 euros) what's a chap to do? Make apricot jam, obviously.
The Food Programme on BBC Radio 4 recently did a programme on butter, and jolly interesting it was too. That the Danes and the French caught the Irish dozing 1and overran Ireland's global butter domination was news to me. The rapid romp through the health debate was a bit light. I don't think I'...
When apricots are 3 euros a kilogram in the market (with smaller ones -- more slicing -- for 2 euros) what's a chap to do? Make apricot jam, obviously.
Modern digital cameras are so capable that just about anything you want to do, you can do. You just have to figure out how. When my friend David showed me how to change the output of the flash on my venerable Canon G7 I was astonished.
"So I can get decent fill flash?"
"Of course you can. Why w...
People who know only little jars of vinegary green balls, or salt-packed sachets, are often surprised by caper flowers. Delicate, exotic, with those gorgeous anther filaments shading from purple to white, they seem out of place on the wild capers that tumble down rocky cliffs. And flowers mean you...
Yesterday, a friend taught me an important lesson.
I was enjoying your podcast on salt and sugar and wanted to sign up but none of the options look like things I use. I am probably mistaken but thought you would like to know.
When I set up my podcast site giving people the opportunity to s...
