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Book review: Little Book Of Pasta, Rufus Cavendish
During another browsing session at Waterstones bookshop I came across this small book about pasta. Given that pasta is probably one of the most well know foods in the world (after bread maybe), I decided to buy it and read through it.
Just over half the book is the history of pasta, and that history is presented in a very entertaining way. building up from the pasta (shapes and ingredients), right through to the history of pasta sauces by region. The other half of the book covers recipes and if I’m honest, I have not really gone through the recipes in much detail.
March - preparing seeds for growing
Just a quick update, we’ve been busy in the NutriCherry household readying plants to go outdoors once things warm up a little more. Along with my home made herb bed we’ll be planting a mix of seeds including tomatoes, cucumbers, courgettes, beetroot, carrots, onions and potatoes into our raised beds. There’s a mix of “real seeds”, F1 hybrids and seeds recovered from last year in there.
Over the summer, I’m going to build some covers for the beds somewhat like mini poly-tunnels so that we can extend the growing season slightly. I’ve already got enough wood that I’ve recovered, and some blue 25mm outdoor pipe left over from other jobs that I can use to build the frames. I’m going to use some high grade polythene as the cover.
Making a herb garden in a wooden raised bed
After many years of service, the original NutriCherry herb bed started to fall apart and needed an overhaul. I’d recently bought and built a new shed, and it seemed like a good idea to build a new raised bed for herb growing next to it. Along with being quite a sunny position there, the shed base was built up on uneven ground so also provided a bit of extra ballast.
I like growing herbs for use in cooking, you can chop them up whatever way suits the recipe you’re working with, and you have the pleasure of knowing that you grew them yourself. For many but not all herbs, they will have a more delicate taste than their dried alternatives, but you’ll soon get used to working out how much of each is needed. I generally find somewhere between around 50-100% more is needed. I’ve got a guide to making italian herb mixes that goes into more detail.
Profile - System
The machine room. System looks after the main parts of the site (such as the categories and tags). In his spare time System likes listening to music on vinyl discs, cooking and baking..
Profile - DaveTCC
DaveTCC is the sites main chef! In his spare time System likes listening to music on vinyl discs, cooking and baking..
