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KitchenAid oven on eatlivetravelwrite.com

How my oven is teaching me to be a better baker!

Disclosure: KitchenAid Canada has provided me with product as compensation for my services and posts but all posts represent my own opinion. Those of you who read this blog on a regular basis will know, I have slowly become much more of a baker. Not a conscious decision – in fact had you asked me […]

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Baby Bok Choy, Sugar Snaps and Garlic on eatlivetravelwrite.com

French Fridays with Dorie: Baby Bok Choy, Sugar Snaps and Garlic (not) en Papillote

It’s going to be a short and sweet French Fridays with Dorie this week! When I saw this recipe (Baby Bok Choy, Sugar Snaps and Garlic en Papillote, p 348) coming up, I was happy to be working with some bright spring-like greens but I immediately knew that I just wouldn’t be cooking those “en […]

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Meat grinding equipment on eatlivetravelwrite.com

Les Petits Chefs grind meat and make breakfast sausage with Emily Richards

If you read my blog way back in 2011, you might remember that Neil and I took part in Charcutepalooza – a group of bloggers working their way through Michael Ruhlman’s “Charcuterie” book.  You might remember that time I tried to grind meat without the blade in the meat grinder. Or the sausage stuffing extravaganza. […]

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Front door and climbing plant in Neffies on eatlivetravelwrite.com

Neffiès (Languedoc-Roussillon, France)

If you’ve followed my blog, my Twitter or Instagram feed for a little while now, you’ll know that I love France. Since I left Paris in 2000, we’ve been lucky enough to visit some part of France nearly every year since then.  When I lived there, as a poor student, then a poor English teacher, […]

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Burma-book-cover

Cookbook Book Club: #dinnerwithNaomiDuguid

Yes, it’s Cookbook Book Club time again – my once a month “cooking from the same cookbook” dinner with Jan from Family Bites and Jenn from Chocolate Shavings.  We’ve already had dinner with Marcella, dinner with Nigella, dinner with Ottolenghi and dinner with Maria Speck, and this month we chose to have dinner with Naomi […]

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