Tags » Beef, Lamb, And Pork

Terrine with Pistachos and Pommeau de Normandie

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.

– Julia Child

The end of the year is approaching but don’t worry, I won’t get all sentimental yet thinking about what I’ve done this year.

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Love or Hate Classical Music // Sirloin Steak and Big White Bean Salad

You can be the ripest, juiciest peach in the world, and there’s still going to be somebody that hates peaches.

– Dita Von Teese

What is it with classical music that the people that don’t like it, really hate it?

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Huevos Rancheros - baked eggs and chorizo

I’ve no idea how to do this authentically – this is a made-up version based on the idea that I sort-of knew what it should look like. 187 more words


How I Restarted Playing the Piano // Pork Loin with Honey and Mustard

Without a piano I don’t know how to stand, don’t know what to do with my hands.

– Norah Jones.

I started playing the piano when I was very young.

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Amazed at the Sultan of Brunei // Thyme Beef Burger with Cantal Cheese

Having lived in Brunei for a couple of years when I was a teenager, I am following the news of how the Sultan of Brunei… 425 more words


Udon: Two Fusion Ways {U for Udon}

When my group of lovely ladies and I decided that we would do u for udon for our ingredient challenge, I thought it was a brilliant idea because I adore udon noodles. 758 more words


Pork Liver, Apple and Calvados Terrine Recipe

In French, after a big meal, you are not allowed to say: I’m full. It is rude. I’m stuffed. Mon Dieu! No, that’s horrid, it conjures up the image of a human being all stuffed up like a cushion or a stuffed turkey. 661 more words