I pondered deeply what to call this blog. I slept on it for days. One morning I woke myself laughing from a dream in which I’d hit upon the perfect name, one that captured its yearnings perfectly and was the essence of pastoral charm. “Bees for Cheese” said it all. I knew it. It was the one. I had broken through. And then I woke up, snorting.
My brother-in-law said, actually, it was a good name: it caught the relationship between bees and the clover that the cows need to make the milk, so the cheesemakers can make the cheese, and so forth, blah, blah, blah… But this is the man who wanted to name his daughter Ribena and his son Google.
I think we’d all better lay off cheese before bedtime.
Tour D’Argent: a remembrance of things past at today’s prices
Apricots, les abricots
I used to cook in a piggery
Seed cake and story
Easter is late this year
Bees for cheese is a billiant name! I don’t think Ribena is a good one, though (as delicious as it is).
Thanks, Emily! It’s lovely to hear from you and share the joke!! Lxx
Braised venison. Preparing it and savouring it reunited me with my missing cooking mojo. This is a delicious recipe that is impressive and has clear instructions that reassure a hesitant or nervous cook. Can’t wait to try the hake!