What it’s all about.

What’s new this week?

About Foodie.Wordie.

A weird thing happened! Without going into a big navel-gaze that would be mind-numbingly boring for both of us, for the first time in nearly forty years I can slow down and choose the what, where, why and how of my life from this point on. I suddenly have the freedom to explore existing passions – which are pretty much food-related and word-related. I’m a foodie and a wordie.

So we land here, where I plan on researching some of my favourite flavours, ingredients, spices and foods to find out what they are, where they come from and any juicy historical details so we can get better acquainted. I’ll also be looking for different ways to use them and sharing some of the things I have cooked with each.

ALERT:

Some of the ingredients are things I have discovered travelling so I will definitely be writing about them in an endeavour to sound – in the words of Billy Connelly – windswept and interesting. Any chance to show off, I’m taking it.

I have some strong opinions about the rise of fast processed food that is making us sick, the appalling way our farmers and producers of good food are treated by the large supermarket chains, and the decline in variety, flavour and quality reaching our kitchens and our stomachs. It is highly likely* these opinions may just creep in occasionally.

*Definitely gonna happen. Random rants on other topics may also occur.

Addendum, quid pro quo:

Research is via the internet. We all know that the internet is a big mess of fact and fiction and its hard to know what’s what and who’s who. I have tried to not include anything that hasn’t got at least two independent sources, but in the interests of telling a good story, sometimes that hasn’t been possible. Sub-text: don’t quote me in your PhD thesis!

Photo by Brooke Lark on Unsplash