The days and weeks are flying by. Week 9 already of the 12-Week Certificate course at Ballymaloe and I feel like I still have so much to learn. Week 6 saw stress levels creeping up and up around the student cottages at the cookery school, as we looked Continue reading “If in doubt, sprinkle with some freshly chopped herbs….”
“Salami, parma ham and chorizo have cancer risks, according to the WHO”. This was the stark caption that greeted me on Monday morning from an article in the online edition of the Guardian. Immediately I began to sweat at the thoughts of chorizo never passing my lips again. Or parma ham and melon. Or quiche lorraine. And what about ham on Christmas Day? Was this included? The release of Continue reading “Can we have our ham and eat it too?”
I think I am in heaven. A foodie one that is. For the past four weeks and for the next two months all I need to think about is food. With some wine thrown in. Continue reading “Foodie Heaven at Ballymaloe”
ground to gob 