I’ve enjoyed Emma Donoghue’s previous novels ‘Room’ & ‘The Sealed Letter’. ‘Frog Music was a present from Mr. WB, which I got around to reading a year later, as seems to be my wont. Continue reading “Frog Music-Emma Donoghue”
Regular readers are probably wondering what’s become of the allotment. There’s been a conspicuous silence since it was last mentioned in April.
There has not been a conspicuous absence of work though. Looking at the photo below, I think you’ll agree that Mr. WB has done an amazing job.
In the absence of a drone, I shimmied up a ladder to give you a good view: Continue reading “Allotment Update!”
It may be a cliched title, but Litfest 2017 certainly did provide food for thought, and plenty of it. I was lucky enough to be volunteering and got to see plenty of the action between shifts. Continue reading “Food for Thought”
A recent conversation, me reading Mr. WB’s ‘Gardener’s World’ (having given him a subscription for his birthday). Continue reading “Sofa Sundays”
Springtime is definitely apple blossom time. Of course, I’m so delayed writing this that’s it now summer (not that you’d know it from the rain outside today)!
One of Mr. WB’s favourite lines is ‘I know a guy’. Example: me talking about getting a marble slab to roll pastry, Mr. WB- ‘I know a guy’. (He does- guess what I got as a Christmas present!) Continue reading “An Apple A Day…”
So, after my adventures at Ballymaloe, there are several recipes and dishes that I want to try making gluten-free. I felt a little sad the day I made a beautiful silky sheet of ‘normal’ pasta, and watched as it obediently rolled through the pasta machine in ever thinner sheets that never cracked.
My first attempt at fresh gluten-free pasta is courtesy of River Cottage Gluten-Free cookbook. It did necessitate buying some specialist ingredients such as psyllium husk, but I costed the pasta at €1.60 to make enough for 2-3 people.
There’s some planning ahead needed, as you need to mix a starter 6-12 hours ahead (or 24 hours in the fridge), as well as resting the dough for at least an hour (or up to 24 hours) once made.
The making of the pasta was easy, but keeping it together when rolling out more of a challenge. The two floured sheets of cling film wasn’t the easiest to manipulate. I also found that it clumped together a bit when cooking. I think I’ll try to roll a bit more thinly next time and see how it goes.
It does taste good though- not too ‘heavy’. I paired my pasta with brocolli, broad beans (last year’s, thank you freezer), feta and parsley oil.
It’s a tough life being The Whimsical Bear at times! Last month, I got to go behind the scenes of ‘How to Cook Well’ with Rory O’Connell. Since his first series in 2015, I’ve heard so many people saying how much they enjoy watching Rory on TV. Even those with no interest in cooking tune in for his relaxed and calm delivery. Continue reading “Lights, Camera, Action”