This is very nearly the only kind of housekeeping you will ever see me do (Andrew is Officer In Charge of Washing Up). Just a brief note to mention that this site is now registered under Creative Commons (https://creativecommons.org/licenses/). In…
Recipe: Choc-Chip Cookies for Scientists who have had a Very Bad Day
One of my very nicest postdocs just discovered that the freezer had defrosted, taking all her experiments with it. Her partner, another particularly delightful postdoc, had a Bad Grant Day. And one of the PhD students came into my office…
Shakespeare Feast: Cymbeline
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More thoughts on Roman cooking
I was going to write a beautiful, illustrated post on making curd cheese today. Alas, O my readers, I can do nothing of the sort, because the cheese, which I have made successfully at least twice before, was a dire…
Ancient Roman Inferiority Complex
This blog will probably be on the quiet side for the next couple of days. I do, however, have the best possible reason for not writing much about food – I’m going to be far too busy cooking it. One…
coriander, dairy-free, egg-free, feta, gluten-free, historical cookery, low fructose, low glycemic index, mint, parsley, pine nuts, sauces, toppings and frostings, side dishes, vegan, vegetarian
Recipe: Roman Pine-Nut, Cheese and Herb Purée
This recipes is adapted from Roman Cookery: Ancient Recipes for Modern Kitchens by Mark Grant. Somewhere, I know, I have the vegan version of this recipe, in which I substituted tofutti cream cheese for the feta, but I can’t find…