Oxtail – it positively, definitely, decidedly has to be one of my ultimate cuts for a warming stew. My love of it goes way back, to my childhood spent in part on a dairy farm. A whole oxtail is a substantial thing – you get a lot from one bovine. But even back then I remember wishing cows came with […]
So the Argus has come and gone. It may not have been much of an event this year, what with the South Easter howling at up to 100km an hour and the cycle race being cancelled about an hour in. Cancelled or not, for me the Argus is my line in the sand. My signal that the soul-destroyingly, […]
Quite simply the ultimate red wine sauce for steak, that’s Bordelaise folks. Hailing from the Bordeaux region of France, Bordelaise sauce is one of those classical sauces every keen cook should have in their repertoire. Now you may serve Bordelaise on a great manly hunk of steak, but for me this sauce is essentially feminine. The Parisian woman of sauces […]
I’d intended to do something utterly decadent and fabulous that somehow involved chocolate eggs with marshmallow filling for this post. Something tongue in cheek. Something irreverent. Because that, of course, is my default setting.
Cats are singular creatures indeed. It’s all about them. I know some people like that – it’s not pretty. But for some reason I not only tolerate this quality in cats, I find it rather endearing.
I understand that when my four-legged child stops being snooty and starts snuggling up to me in the wee hours, it’s only because it’s starting […]
I adore any cut of beef, but I’m especially fond of the ones that need a long time in the oven, and emerge fall-off-the-bone soft and lip-smackingly luscious – cuts like oxtail and short rib. I make this casserole on lazy Saturday afternoons, when there’s rugby on the tele and the world seems like a fine place. The flavour […]