I’ve always been a fan of slow cooking. There’s something very comforting about having a delicious meal simmering away in the oven while you potter about with whatever else you need to do. The incredible aromas that waft through your home aren’t too shabby either.
Cream – a wonderful ingredient that is used in so many dishes. Especially desserts. Many desserts involve nothing more than flavouring the cream or using it as the base of a custard. The Italians have their panna cotta and the French their crème brûlée. Both of which are divinely luscious.
So here we are in the middle of January – just over two weeks into a new year. I thought I’d take a quick break from food and travel to share a few thoughts.
I’ve never been a big fan of the whole New Year thing. I don’t quite see what all the fuss is about. Perhaps it’s because I prefer Christmas and New Year always feels like a disappointing follow up.
In the summertime I’m always looking for new ways to jazz up salads. They’re a staple of summer eating and rightly so. It’s true that we eat not only with our palate but also our eyes and nose. How food looks and smells is an important part of the eating experience.
I first posted on this blog back in February 2016, almost a year ago. I had no idea at the time that I would come to love it so much or how big a part of my life it would become.
Nor could I have imagined how much I would enjoy being a part of such a fantastic blogging community. I’m constantly surprised and inspired by the talent and creativity shared by my fellow bloggers.
 | Panisara on It’s the most wonderful… |
 | aniqahsblog on Spiced Parsnip Soup – a… |
 | Ron on Italy is calling me . . . |
 | stephanie. on The Amalfi Coast on a plate .… |
 | Ross Cuff on Italy is calling me . . . |
Tracey O'Brien 
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