- a blog about food and value


  1. A tip if you’re adding fresh thyme to soup or a casserole – don’t break it into sprigs, add one whole little branch. That way, it’s easy to fish out the stem when the dish is cooked. Most of the leaves will have fallen off.

  2. Jean isn’t a celery fan. This hilarous article she linked to is a must-read for anyone else who thinks that posting a celery recipe is offensive. I particularly love the line “Celery tastes like bundles of floss that have achieved sentience through anger and banded together to jam themselves permanently into your teeth…”