It was one of those moments when you try something new and you know what the joy of good food is.
So said resident sis after we had practically inhaled a lunch of mildly sweet and delicate gravad lax from Kinvara Smoked Salmon (proving that you don’t have to be famous to get quoted on this blog, but it does help if you’re related).
She’s in good company as far as her opinion of Kinvara’s smoked salmon goes. Nigel Slater and Jeffrey Steingarten are among the noteworthy food writers who have had kind words to say on that particular subject. Having worked my way through the samples very kindly sent to me, I can’t say that I would object to finding any of them on my plate (though the gravad lax remains a particular favourite).
Pressies from Kinvara Smoked Salmon
E is for Easter, E is for Eggs
Spell it with food.
That was the mission for those who chose to accept this year’s Eating Your Words Challenge. I chose, as you may have guessed from the picture above, to spell it with eggs. Bizarrely, I have Yellow Tail wines to thank for the eggy inspiration and you may very well end up with reason to thank them too.
Today, please allow me to present the egg-in-a-spud-shell.
I do not know:
(a) why I never thought of doing this before (and I’m clearly not the first person to have had this idea)
(b) why it should have occurred to me today
No matter, really. Better to come late to the egg-and-potato party than not at all.
Egg baked potato, simplicity itself