Skip to content

deja vu 2

December 3, 2012

Leeks and parsnips. Not a combination made in heaven, but OK. With the addition of some tomatoes, an aubergine, and some herbs – finely chopped just gone to seed French parsley as it happens (and a little mint) – and bunged in a casserole dish in the oven for an hour with a generous teaspoon of English mustard, some salt, pepper and water, it makes a pleasant dish.

A good accompaniment to potato wedges and sausages – vegetarian ones in this house. And there’s still some parsnips left – though I did throw the rest of the parsley in the compost bin. You can have too much of a good thing.


No comments yet

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: