My good friend Peter Price has pointed out to me that I haven't exactly been prolific in my blogging over the last couple of months. In fact it looks like I have only cooked some asparagus since February the 20th.
Obviously I have been cooking, I just haven't been blogging. In fact I have tried some new dishes but to be honest some of them have been a bit of a failiure .... my salt cod croquetas being a particularly annoying waste of time.
However fear not legion of followers .... I'm back!
(When I say legion I obviously use that term advisedly as a legion apparently consisted of four or five thousand men, I don't even think I could claim a cohort of followers, not even a century ... more like a small personal guard.)
That aside I have been inspired to get blogging by a combination of the bank holiday, the weather and perhaps more importantly the arrival of the fabulous new Morito cookbook. If you haven't been there Morito is the fabulous baby brother of Moro serving incredible tapas in a restaurant serving about 20-30 covers.
The book is absolutely great and the recipes are both easy and delicious. So be prepared, lovely followers, for a flurry of new recipes over the next few days and rest assured I will try not to leave you in the culinary lurch again.
Obviously I have been cooking, I just haven't been blogging. In fact I have tried some new dishes but to be honest some of them have been a bit of a failiure .... my salt cod croquetas being a particularly annoying waste of time.
However fear not legion of followers .... I'm back!
(When I say legion I obviously use that term advisedly as a legion apparently consisted of four or five thousand men, I don't even think I could claim a cohort of followers, not even a century ... more like a small personal guard.)
That aside I have been inspired to get blogging by a combination of the bank holiday, the weather and perhaps more importantly the arrival of the fabulous new Morito cookbook. If you haven't been there Morito is the fabulous baby brother of Moro serving incredible tapas in a restaurant serving about 20-30 covers.
The book is absolutely great and the recipes are both easy and delicious. So be prepared, lovely followers, for a flurry of new recipes over the next few days and rest assured I will try not to leave you in the culinary lurch again.
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