Okay, I stole that title from the wonderful memoir written by one of my favourite food writers, Ruth Reichl. It’s just so apt, especially after last week’s post. We have…
I operate in a frenetic fog. Not by choice. It’s the nature of full time work, raising a family [wife edits: I use the verb loosely] and a commitment to…
My mother had a visceral relationship with pastry that I was close to inheriting. For her, learning to cook was a prerequisite for marriage dictated by my father, alongside learning…
