Kumquat Marmalade
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I’ve been on a marmalade bender lately. Well, it’s actually been for the
last few weeks. Winter, of course, is marmalade season and the markets in
Paris ar...
Banana Pudding
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I love this banana pudding recipe featuring homemade Nilla wafers, Swiss
meringue and pastry cream. It’s a simple, elegant dish that comes in
individual ...
This Saturday’s Recipes by The Pioneer Woman
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This Saturday is a brand new episode of “Home Sweet Home” on Food Network.
My kids are helping me shoot it, my production company in the UK is editing
it t...
Leftovers à la française
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In the family, we rapidly nicknamed my mother “la reine des restes” (the
queen of leftovers) because she’d make a point of keeping every scrap of
food, kee...
Salt: The hidden preservative
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"No preservatives!" "No artificial preservatives!" This can only be true if
the prepared food item has zero salt. Because salt is the oldest
preservative k...
Follow Czech Please on Social Media
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Dear readers,
I decided to stop posting to this blog at the end of 2013. The good news is
that I am still posting regularly on my *Czech Please FaceBook* a...
October 23
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Last night I got to spend some time with my friend Sam. We hadn't hung out,
just the two of us, for a while - maybe not since June was born, if I
really th...
Chengdu, China
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I never have been travelling in China, was never interested to work there
or even visit. Mostly because of second hand stories I have heard. Well,
was I wr...
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