This week, in Biblical* terms, I’ve reached seven years beyond my allotted span and yet I’m still going strong, creative writing juices flowing, new ideas bursting forth.
In late winter, in a small corner of England’s largest county, delicious bright pink rhubarb stalks are grown entirely in the dark and harvested by candlelight.
Almost 200 doggie paintings, sculptures and ephemera are scattered about one of Britain’s grandest stately homes, and the exhibition is great fun.
Returning to Edinburgh after many decades of absence has been a very pleasant experience under unexpectedly sunny skies.
In the spirit of W.H. Auden’s famous poem,* on the Royal Yacht Britannia, the clocks have all been stopped at exactly 3:01 pm, the moment Her Majesty disembarked and the decommissioning ceremonies […]
Many of Yorkshire’s great stately homes were used in filming the British television series Victoria and the most famous of these is Castle Howard.
Keeping the vegetarian, trending vegan, in the household happy is a strain for an avowed carnivore, but beans are an excellent source of protein and fibre and should work. However, they have […]
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan.
Whether you pronounce this tasty baked offering ‘scone,’ rhyming with ‘tone’ or rhyming with ‘gone,’ your dialect will reveal exactly where you come from.
In the mundane wilderness of ideas that is February, I’ve been searching for better and better comfort food. Bubble and squeak, a traditional English dish, made from left-over potatoes and greens, tempts.