Monday, 2 November 2009


Generally I am dead against writing in recipe books. Whenever I follow a recipe I only pay the minimal amount of attention to it, using it as a guide and not as something that must be adhered to at all costs.

However last week we dipped in Harumi Kurihara's Japanese Home Cooking to make her Tofu and Aubergine gratin. The six tablespoons of Miso paste left an incredibly salty taste on the final dish that I am moved to change my mind on writing in books and making a note so that I will enjoy the dish next time I make it.

However that is the point about cooking isn't it, especially when you use a recipe as a guide, trial and error. That may also be the strongest argument for making notes. Time to get out the pen.


Last weekend we went to the Herring Market in Turku. It was nice to wander along the banks of the river, eating freshly cooked herring and buying 3 day baked black bread from the Ă…land islands. There is something about food and travel that stir the mind in the right way, especially when the air is cold and the food is warm.

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