Rationed Chicken – the three meal bird

My Guiding Hand
My Guiding Hand

My maternal grandmother (Nanna) was born in the 1890’s, and lived through two world wars with their accompanying ration books and shortages of food. When I was born, partial rationing was still in force and ‘frugality’ was well entrenched in Nanna’s mortal soul. Blessings had to be counted – stockings were mended, collars turned, and clean underwear always had to be worn in case you were run over by a bus. This frugality didn’t stop at the kitchen door. Waste was not to be tolerated. One of my kitchen duties was to scrape the cake mix out of the bowl with a teaspoon, on a promise of the last lick. Every last spoonful, I was told, was enough cake to feed a starving African child. We didn’t own a spatula, so I was amused to read in Bee Wilson’s ‘Consider the Fork’, that rubber spatulas were once referred to as ‘child cheaters’, for their knack of removing every last gram of batter. Nanna would have approved of that. Continue reading “Rationed Chicken – the three meal bird”

Our Daily Bread – simple, no fuss bread rolls

Breakfast

Do you feel that bread is ‘the staff of life’, an essential part of your diet? In Europe we’re a ‘grain’ culture, part of the 35% of the world’s population who depend on wheat as a staple food. In other countries with different climates, different grains are used. Continue reading “Our Daily Bread – simple, no fuss bread rolls”

Why Is French Food So Brown?

Undercover

It was an early April morning, light cloud sitting over the Seine masked the attempt of the sun to break through. A winter’s chill still lingered in the depths of the side streets as we headed towards the light of the river. We were in need of caffeine. Continue reading “Why Is French Food So Brown?”