I was as spoiled as cream at a summer picnic. I grew up with four parents of various cultural backgrounds who pretty much always made delicious food in their kitchens. I lived in Toronto, a city where it is possible to get almost everything from everywhere at cheap prices. I lived near two 24 hour grocery stores, a market community and loads of late-night sushi. There were fresh vegetables, strong cocktails, good beer and long brunches. My calendar was full of elaborate family celebrations and cozy dinners. I owned lovely kitchen equipment that I used regularly to perfect old and faithful recipes and try out hot new numbers. Food I cared for deeply and emotionally was everywhere and I was happy.
Then I accepted a place on the Masters of Fine Art course at the Glasgow School of Art.
This blog is the ongoing chronicle of how an urban brat manages to find comfort, sustenance and inspiration in a city infamous for making chocolate bars even worse for you, a place that tops every unhealthy list out there, where restaurants are comparatively expensive or horrendous, grocery stores have meager or non-existent produce and cultural diversity is just getting going. And where, with the exception of the pubs, everything closes early.
Posts will be grouped into the following themes (at least I think they will be):
- Culinary Adventures: my attempts to recreate favourite foods that are not easily found in Glasgow
- I Say Toma(h)toes: learning to appreciate and love British food
- Cake Constructions: a glimpse into my baking laboratory
- Oatcake Buddies: a weekly suggestion for something delicious to top this most essential snack
Now that's taken care of, look at this picture of a baby snail on a freshly picked Scottish blackberry. Isn't that so cute? The little guy was left to roam free and didn't end up in the lovely berry crumble that was made later that night (click on him to see him slightly larger. or her. I don't know.).
Have you ever tried pickling?
I think you should
As the dark nights draw in Angel becomes a fanatic pickling everything in sight, but mainly onions.
He has however brabched out into beetroot chutney and sweetcorn relish.
Oh yes and pickled eggs, check them out!!!!
Posted by: bridget kennedy | November 16, 2007 at 11:23 AM
terrific!
at last a how-to with personality. Good luck with the project ginger ... Im going to subscribe right now.
Posted by: Marcus Berns | November 13, 2007 at 02:14 PM
terrific!
at last a how-to with personality. Good luck with the project ginger ... Im going to subscribe right now.
Posted by: Marcus Berns | November 13, 2007 at 02:14 PM