I spent the best part of 15 years doing farmers’ markets, food festivals and shows. One of the things I enjoyed most of all during this time was talking with my customers about everything foodie, although the weather featured up there as well, besides family topics and occasional references to politics (Brexit wasn’t born as yet) but food was the topic of the day. Conversations most frequently involved me answering all manner of questions about my own products but they would also often broaden out to include many other aspects of culinary delights. In my previous career as a teacher, cooking and baking were things I did to relax; this helped me enormously with stress and of course it also meant we ate very well indeed.
Now I no longer do markets and food festivals, but don’t worry. I still do foodie things like marketing my products etc and live a very busy semi-retirement life style (so much so that I wonder how I ever found the time to do what I used to do.)
What I miss most of all now though is the face to face contact with all my customers and the great banter we shared. By doing this blog I will be, in a sense, able to pick up where I left off. I will share my foodie thoughts, my recipes and probably totally unrelated thoughts also, whatever it is I have a need to be vocal about. (I promise not to talk about Brexit, unless Boris goes veggie - fat chance.) So I hope you enjoy my blog, folks, as much as I’m going to enjoy doing it. I’ll be a bit slow to start as I’m just new to using a key board; I’ve always delegated IT jobs to John in the past but nobody can do my blog except myself. I knew it would one day catch up with me!
I’ll be including recipes from time to time and here’s one I tried earlier this week and it was yummy. My friend Elaine lent me the book – it’s called “Vegetarian Tagines and Couscous” and it’s by Ghilli Basan. (By the way, we haven’t spilt anything on this page - it’s just got a coloured background.)
I’m not a big fan of couscous - John is – so I cooked rice for myself and couscous for John. We also had delicious crusty bread with it – no “either/or” in our case! Next time I’m going to try it with quinoa. Here’s a tip .... prepare all the veg in advance and have all the other ingredients on stand-by, as in my photos and then it’s just a one-pot wonder.
Looking forward to many more chats, folks. Here’s hoping you’re all having a good January; Spring is just around the corner.
