My vegetable delivery came before I had finished all the root veg in the last box. However, the weather turned cold at more or less the same time, so I made some warming leftover soup. Very nice by itself or with something on toast.
Our friend Ellen brought hummus to the picnic at Wolf Trap. It was August and there were five of us. Far out in the Virginia countryside, it was still a steaming afternoon. Pete Seeger and Arlo Guthrie were about to sing. The hummus was cold and lemony, straight out of the cooler. I took to it right away. "How do you fix this?" I asked. "So simple," Ellen said. And it is.
42 years ago at our wedding one of my uncles gave a speech, during the course of which, as a resident of Golders Green, he presented my husband with a copy of what must have been one of the early versions of a community recipe book, The Hampstead Cookery Book. There, along with Dame Peggy Ashcroft’s Boo-Loo-Gai and Miss Judi Dench’s Carrot and Orange soup (chilled) was his contribution
In this post I return to pancakes, this time English ones. Traditionally served with lemon and sugar, always good, they are a very adaptable backing for savoury and sweet fillings and can be eaten at any time, all day long. The 70's (Hippy) version would have been stuffed with leeks and baked in a cheese sauce. Here I have made one savoury and one sweet version
My first cookout was in the Girl Scouts. We cut a door in a Crisco can and lit a fire inside then cooked a hamburger patty on the top (bottom). Tasted wonderful. And in a single stroke Mrs Sampson taught me the basic human right of cooking outside.
I did eat proper Venetian risotto once, at a restaurant on the river Brenta. One moment I was sitting on the top deck of a tour boat surrounded by a European school party of smoking, carousing teenagers and the next I was in a totally silent restaurant eating an all white risotto. The afternoon session …