We got off to a shaky start at Restaurant Wollerich in Sint-Oedenrode. When entering the restaurant it’s almost impossible not to notice how dirty the carpet is; a once deep pink faded in patches, with dark stained areas and what appear to be cigarette burns. We were well seated by a friendly waiter but upon asking for champagne, were served Veuve Clicquot in chipped champagne glasses; Veuve Clicquot is my least favourite champagne and in my opinion a lazy choice for a house champagne, the chipped glasses were a sloppy mistake.
We were presented with a limited a la carte lunch menu, despite being promised on the phone that the full menu was available. After some discussion were given the full menu, but we’d now been in the restaurant for 35 minutes, drinking bad champagne from chipped glasses looking at a dirty carpet; in this respect the damage had already been done.
. . . →Restaurant Wollerich
When I was invited to attend the Ben Spalding dinner @CriticalCouple HQ in London, it seemed almost rude to not extend my stay and sample a little of what London had to offer. Although my memories of the weekend will always be overshadowed by the intense, passionate cooking and mad genius of Ben Spalding at both his restaurant and at chez CC, I have nonetheless eaten a lot of great, non-Ben food and met some really, really nice people in the process.
It’s shame that I left London to the backdrop of so much violence and pointless, self-defeating behavior. But I will try to record here the details of what was one of the finest culinary weekends I’ve ever experienced.
It was almost a race to get to Roganic, Ben Spalding’s restaurant in Blandford Street, London. My plane was landing at 9.25 which gave me two and a half hours to check into my hotel (actually . . . →A Weekend in London
It’s possible to make a Facebook page for your blog and have it be auto updated with every post you make on your blog. This means that Facebook users and other Facebook pages can ‘Like’ your blog page, and every time you update it they will see it in their newsfeed. The Page itself will look something like this (my Facebook blog page, feel free to like itJ), and making your page is very simple indeed.
Log into Facebook.com with your normal account (assuming you have one). Follow this link to the section where you can make a page. The best option to choose is “Brand or product” then select “Website” from the drop down list. Your blog name should be the name of the brand or product. You then end up with a welcome page like this:
Upload an image, very important. Use something which reflects the them of your . . . →How to make a Facebook page for your blog
“It could be sour dough starter, baby vomit or semen, but if it’s semen it’s not mine”. Another terrible thing to say to someone in the lift at work, brought on once again by the fact that I have been up at 2am, 4am and 5am with a screaming baby, then again at 6am to go to work. These people should be happy that I’m even dressed; some vague stains on my trousers are, in the grand scheme of things, unimportant.
Millions of people come to terms with having a baby every year, but that doesn’t make it easier when, at 11pm, your baby has just pissed in your mouth for the second time that evening; and a bit of baby pee is not even the worst thing which can be ejected over great distances into waiting mouths, over freshly ironed washing, or into a nice glass of wine.
Needless to say, I have not had much time . . . →Back after 3 months of procrastinating
This is my third Autumn article for the company newsletter and this time around I thought I’d deviate from my usual overly pretentious, butter and wine fuelled coronary inducing recipes and get a little exercise; in search of a quietly unassuming little mushroom called Boletus Edulis.
These fungus are known by many names in different languages; in France they are the mighty Cèpe, in Britain they are the Penny Bun, in Italy the Porcini, and in Holland the apparently (according to my mother in law) poisonous Eekhoorntjesbrood. They are always delicious regardless of the country, and one of the few things worth getting up early for on an autumnal Sunday morning.
Where you go to look for Boletus is up to you, but you will have more luck in oak and beech forests (Wikipedia says pine but elsewhere I’ve read that pine is too acidic, and indeed I’ve never found Boletus under . . . →Company Newsletter Autumn 2010