Our daughter is asleep upstairs and I am taking the opportunity to post a short update. We have moved house, town and job(s). Acquired a beautiful daughter who sleeps sometimes and life is slowly getting back to normal.
Our cooking has, by necessity, been basic and fast. Our daughter seems to specialise in being extremely awake between 7pm and 10pm and so we have been eating in shifts and with varying degrees of simplicity. However we are still cooking but between home life and the new day job there is just not enough hours in the day to blog as well.
However my enthusiasm to blog is increasing again and I am tempted to try a more vignette style approach for a while.
Elizabeth David, doyenne of postwar British culinary writers and still relevant today. Her Moussaka which was free of the all smothering bechemel sauce, was a case study in simplified excellence: aubergines, mince, tomatoes and a tomato garlic sauce. Baked slowly. Eaten hungrily amid the babies cries. Sometimes she watches us from her high chair. Either way, we are not alone.