One of my grandmothers was of French descent, and aside from her charming accent and excellent cooking skills, it meant that she was also partial to some items with which as a British child, I was unfamiliar.
Quite often at Christmas someone would give her an immense box which when opened, turned out to contain 5 or 6 marrons glacés, widely spaced and individually wrapped.
Two posts about home-flavoured vodkas in a row may cause you to worry about my alcohol intake, but there’s no need. I’m not actually very fond of alcohol, but it is fun to play with.
In years gone by I used to make sickly experimental vodkas by chopping up chocolate bars, pushing them into a vodka bottle, sealing the whole thing back up and putting it through a dishwasher cycle. They turned out surprisingly well, but you need a confident stomach to drink more than a shot or two.
Way back in sunny July I wrote a post about gooseberries.
Towards the end of the post I mentioned some experimental gooseberry vodka I was making, and promised to update you with the results.
Well…ta-da!
Man, this post has taken a long time!
It’s mostly because I don’t enjoy making maps. I kept putting it off and putting it off, and now we’re well into December when I actually did the walk on a frosty day in November.
As a result of postponement the details have receded into the fog slightly, so it is not the most detailed tour I’ve compiled, but there are a plethora of places to check out.
Continue reading An On-Foot Food Tour of Glasgow’s West End: Route 1
I’ve often thought that if I worked in food production in any way, making cheese would be the thing for me. That or baking cakes for a teashop where presentation was low on the list of priorities.
I’ve been to cheese festivals, seen umpteen programmes about how cheese is made, eaten I have no idea how many different cheeses, and even wasted a couple of hours messing around and making a song about it (I know…I’m not sure what came over me). However I’ve never actually made any.
I have recipes for soft cheeses kicking around, and keep meaning to try them, but until I do, I’m going to content myself by supporting the industry and eating yet more cheese.
That’s why I was thrilled to come across a new local cheesemaker earlier in the year: Barwheys Dairy.
