We’re two not-so-young women who enjoy eating healthily and cooking simply – for ourselves, our families, and our friends. Between us, we have over eighty years of ‘cooking’ experience and in this blog we’d like to share with you some of the things we’ve learned, some of the meals we’ve cooked and eaten, and some of our memories.
We are writing for everybody – busy singles, working parents (especially working parents!), the baby boomers entering into retirement, and our grandchildren, so they understand where food comes from and how rewarding it is to grow, cook, and best of all, eat.
We’ve both worked, both had kids – seven between us – and the current count of grandchildren is six. Yet we don’t have time to spend hours in the kitchen, ricing cauliflowers, or activating nuts, although we do agree a spiralizer makes courgettes into a much more interesting vegetable. We don’t believe in diets, unless medically specified, and we don’t cater for food intolerances, but will occasionally make a gluten-free cake or two because, in our opinion, it tastes better.
Why deprive yourself if you don’t have to? We think there is a better way to find a balance. It’s the way that we were brought up – buying or growing quality produce on a seasonal basis, cooking from scratch, using processed foods in moderation, and taking time to enjoy the company of people that you eat with, be they four or eighty-four.
Our recipes have to be simple to prepare, some quick, some slow, but with ordinary ingredients that can be grown, sourced locally or online. We will follow the seasons and discuss the differences between the French ways and English ways of doing things, as we have a foot in both camps. We won’t always agree with each other, but we do want to stress the importance of buying the right produce at the right time. Given a choice, we will buy organic, free-range, grass-fed, fair-traded, sustainably and responsibly sourced.
At different times in our lives, we’ve had to cook on very small budgets, at other times, we’ve been able to splash out. But we both agree that some of the best meals can be made with some of the cheapest ingredients – price isn’t a guarantee of taste! But if our recipes do use expensive ingredients, they will, on the whole, use smaller amounts and yet won’t leave you hungry.
Food trends are continually changing and scientists produce papers disagreeing with each other on what is good and what is not. The old ways – cooking with dripping and duck fat, using butter and cream, a dash or two of red wine – are now considered the ‘healthier’ option. Sugar is, and always has been for us, something you treat with moderation. Porridge wouldn’t be porridge without a swish of cream and a sprinkling of muscovado, an espresso nearly impossible without a twist of sugar and there is nothing more comforting to a Brit than a cup of sweet builders’ tea.
We hope you enjoy the read.