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Project Food Blog Entry #2: The Classics – How To Cook As If You Know What...
As you may have guessed by the title of this post I made it through to round 2 of Project Food Blog 2010! A huge, massive, enormous thanks to everyone who voted for me – was thrilled to bits! For...
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Project Food Blog Entry #5: Recipe Remix – Coming To Terms With Pizza
So here we are again. Round five of Project Food Blog hosted by Foodbuzz.com. Can you believe it?! Halfway into the competition and still standing. As the only Brit left I’m slightly shocked, and also...
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Sharing With My Goong-Goong
Two summers ago my Goong-Goong (maternal grandfather) died. It was a difficult summer that year, I had just returned from my year abroad in Portland and was feeling unsettled, a major event occurred...
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Parlez-Vous Tasty?
We always assumed I was going to be taller. After all, you don’t see many ten-year-olds with size six feet roaming around the joint, and my grandmother on my father’s side was tall herself. She used...
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It’s Alive! Buy The Nudie Foodies Book Today
Photo by David Mason Photography, 2011. The day has finally arrived! You may now purchase the Nudie Foodies book through Blurb. All net profits will go to AmeriCare‘s Japan tsunami relief fund, which...
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One Year Later: Mason Matcha-Misu v.2.0
Photo credit: David Mason. The end of last year was one of the worst times of my life. My then boyfriend David had moved to Canada and I was mourning not just the loss of a relationship but of a close...
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Fuggehd Abahd Id: Slow Cooker Chicken Stock
I was running through the forest so fast I could feel my heart pounding in my chest, pounding so hard it almost flew straight out. The wind was at my heels and I could hear them coming – they were...
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There Will Be Stock (Part I): Ham Hock & Pea Risotto
Food has always been incredibly central for my family. Every major event has been told over a dinner or a lunch, every holiday celebrated with a spread that was enough to feed a small army, though...
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This Is Halloween
I’ve always been a bit of a devil. When I was a child I loved to pretend. Maybe it was because of my overactive imagination or maybe it was because the thought of being somebody else was so much more...
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An Early Christmas Treat: Let’s Make Christmas at Fortnum and Mason
The culture of the food blogger is an unusual one – most of the time we sit behind illuminated screens, tapping furiously at keys, we converse via. Twitter, email and blog comments, we claim that some...
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