The Daily Spud

...there's both eatin' and drinkin' in it

Month: August 2009 (page 1 of 3)

Spud Sunday: Awesome Spud

awesummm
A rather embarrassingly long time ago, Jenn from Bread plus Butter, who puts us all to shame with her prodigious blogging output, was kind enough to say that she thought that this here spudlog was awesome. Wow. That’s a big word for a little blog. I was flattered, naturally, though I couldn’t help but be reminded of what the ever-excellent Eddie Izzard had to say on the subject:

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Fancy A Dip?

Sometimes I think that cloning is the only way forward.

I’d go all out and order a job lot of 12 clones of myself, which might be just enough to go around. I would place one of those clones exclusively on blog-reading duty, so that I could properly keep up with all of the other blogs that I (attempt to) read. What bliss that would be.

Now before I go any further, I know that the astute among you will point out that your average spud already develops by cloning, in which case I want to know where the other 11 daily spuds have got to. A little phone call every now and then wouldn’t hurt, would it?

Meanwhile it’s just me, myself and I, snatching a few hours here and there in an attempt to take in what the populace of blogland is up to. What’s interesting, what’s new or old-but-new-to-me, what’s entertaining, what’s challenging, what’s something that I must try someday, what’s something that I’d simply never have thought of and what’s something that requires that I drop everything and go make it. I had one of those drop-everything moments this weekend when I read The Duo Dishes post about Muhammara. Er, moo who?

Muhammara

Drop everything and take a dip

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Spud Sunday: Potato Salad On My Mind

Some would say that’s it’s about time.

Some would say that it’s way past time.

And many of you will simply wonder how it happened that I have not presented you with a potato salad before this.

It’s not like I haven’t been eating them – it’s one of the great things to do with new season potatoes. Just boil ‘em, chop ‘em up, add mayonnaise and/or natural yoghurt, maybe a bit of mustard, some chives or spring onions, parsley or dill, possibly a few capers, salt, pepper and away you go. I guess I didn’t think that you really needed me to tell you how to do that. The salad that I have here is a little different to the usual, though, not least because I had to go on a long journey to find it. All the way to Russia, in fact.

St Basils, Moscow

To Russia, with onion domes

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