The Daily Spud

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Category: Condiments (page 1 of 5)

Spud Sunday: Improper Spuds

Improper butter

New butter on the block

The ladies at Improper Butter – Elaine Lavery and Hannah O’Reilly – are on to something. Simple idea (small packs of brightly flavoured compound butters which can snazz up anything from a sandwich to a steak), clever name (for those familiar with the Irish language – ‘im’ means butter) and snappy tagline (‘Butter. But better.’)

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Spud Sunday: Recipes From A Jewelled Kitchen

London Food Blogger Connect

The funky old Battersea Arts Centre, home to this weekend’s
London Food Blogger Connect conference

This weekend finds me in London, in the thick of the Food Blogger Connect (FBC) conference. There’s a sensory overload that you come to expect at such events, with a great many people to meet, foods to eat and a diverse range of presentations (not least a few of my own devising). While I’m far from done with the conference yet (and may return to the topic in due course), a much anticipated part of the weekend was the official launch, on Saturday evening, of The Jewelled Kitchen, the first cookbook by Bethany Kehdy, founder of the conference (and of Taste Lebanon, with whom I took a very memorable tour a couple of years ago). Herewith a look at her book.

The Jewelled Kitchen

The Jewelled Kitchen:
Lebanese, Moroccan and Persian recipes by Bethany Kehdy

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Tilling For Oil

Prompted, perhaps, by the fact that the TV series Dallas had just recently returned to our small screens, I couldn’t help but smile at the thought that I had been invited to visit an oil business run by someone with the initials J.R. It would, I fancied, involve intrigue, plenty of back-stabbing and the inevitable Oil Baron’s Ball. Or not, as the case may be.

Boyne Valley view

The river Boyne and its lushly green valley. No Texas oil rigs here.

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