Roquefort and sun dried tomato omelette

Sun dried tomato and roquefort omelette with rocket

Gavin Wren Main Dishes, Recipes, Vegetarian

The recipe today is super quick, I’m not hanging around, I’ve got so little to do and so much time to do it in that I can’t just sit around being busy writing blog posts and editing photos. Capiche? Confusing eh? That’s the idea. My brain is in a fuzzle today, I had a strange dream last night where an old colleague of mine who I got on well with told me to “FUCK OFF” because he was furious at me. Strange, but maybe he was furious, but was too nice to say it? Straight after that, I crumbled out of bed, washed, then took our puppy for a walk on the heath. This is normally a time of peace and sanctuary in which the rising sun casts long shadows and soft light across the landscape with a bounding puppy constantly checking my presence to affirm his safety. But today…
Edouard de Pomiane cooking in ten minutes

Book Review – Edouard de Pomiane; Cooking in Ten Minutes

Gavin Wren Cookbook Reviews, The World of Food

Ahead of the game Edouard de Pomiane was a man ahead of his time. Born in 1875 in Paris, making him almost precisely 100 years the senior to modern chefs like Jamie Oliver, he was a scientist, lecturuer, broadcaster and writer who recognised the underlying simplicity and joy that can be found in cooking and eating. In his day, there was a commonly held belief that life had developed a rushed and frenetic pace, that people no longer had time to sit back and appreciate life. Combined with the perception that French food preparation was some kind of mystical art, one that had to be undertaken by a trained professional, de Pomiane realised that someone needed to break cooking down into easily manageable periods and simplify the processes to suit their modern lifestyles. And so we have this book, which was first published in 1930 under the name ‘La Cuisine