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Week 2: What we ate

My guide to messy eating The first time I wrote this piece, years ago it was a guide on how to eat huge profiteroles without covering your face in cream.This weekend, past, it translated into ‘How to eat a hamburger with all the trimmings….and no burger buns’. Don’t get me wrong, I love bread but...

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Better Late than Never, Fennel & More

Just got a bike. As in a bicycle, three years after living in the Netherlands. Flat country and all, I’ve never been motivated to ride. This is a third stage in my life, cycling The first was as a child when our Choppers brought so much joy Then I had a bike at University and...

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On Flavoured Oils: Kumquat Oil

The kumquat is of the genus citrus Fortunella sensu stricto and cousin to other citruses – oranges, lemons and limes sensu lato. Its name might lure you into considering a friendship, if not familial bond with that other homophone of a fruit, the loquat but fear not, they have no ties that bind unlike its...

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Week 1: What we ate

On Blame We look everywhere else But at us Pointing fingers At her Him, they and them So it was One sunny afternoon in London Sitting in a boardroom full of women Listening to stories of progress And how to get ahead

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Wordless Wednesday: My new BFF, Butternut Squash

I just discovered heaven on earth – with Butternut squash! For more Wordless photos on Kitchen Butterfly, see my Wordless category For more Wordless photos on the main Wordless Wednesday, visit the Wordless Wednesday blog.[wpurp-searchable-recipe]Wordless Wednesday: My new BFF, Butternut Squash – – – [/wpurp-searchable-recipe]

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It could happen to you…too

Light She held her red scarf, and lovingly wrapped it around her waist for the rest of the day, shielding her fat, naked thigh from the piercing eyes of the world. It was a tragedy, pure and simple that this could ever have happened to her. In the same moment though, she was thankful that...

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Cooking with Fruit: Loquats

Or Mispels according to the Dutch. Also known as Japanese medlar, not to be confused with that other sort of fruit, also called medlar, requiring rotting and bletting to reach edible status. It took me a year to find out what the English name for Mispels was. I first came across them in a market...