With its windswept cliffs and verdant hills speckled with white washed cottages and stone bungalows, Port Isaac in Cornwall was once predominantly a fishing village, but is now a popular holiday resort which attracts tourists from around the world.
There are times when I feel like one of those old fashioned wind-up toys that happens to be stuck in high gear. Certainly, this seems to have been the case for the last several weeks, with my agenda and schedule marked 'all systems go'. Being so busy is somewhat ridiculous in retirement, but it beats the alternatives of being dead or going back to work, if you understand my meaning.
Rain came tumbling down as we made our way up Broad Street towards The Paragon in Bath. As we turned the corner, the cobalt facade of a bookstore caught my eye and I pulled Peter by the arm towards the entrance.
One of the things I love about travel is that I can indulge myself and taste a selection of the foods that the locals eat in the area we are visiting - and then walk off the calories when I'm sightseeing. Thank heavens for good walking sandals.
Would you believe me if I told you that I have been fantasising about Angel Food cake since first tasting it in the 1990s? This, my friends, is a light and airy cake that makes me gaga, in a wobbly-at-the-knees kind of way. And I don't mind admitting to you that I am completely and utterly in love with it. Peter, my chief taster, concurs.
Courgette or zucchini flowers are treated like gold at my place. I can barely wait for the season, when our plants flower, providing these delicate and exquisite blossoms.
Apricots are in abundance at my local farmer's market and greengrocer right now. I love eating them fresh from the hand - with that burst of soft, sweet tasting flesh. Sometimes they have been picked a little too early and that's when they're perfect for baking into a tart.
Life is full of surprises... some of them not so welcome, while others are an absolute blessing.
Hello there friends, how are you spending your holidays? Are you tackling all those unfinished chores at home - or lounging by a poolside somewhere in the world? Perhaps you are back at work already - refreshed and ready to face the challenges that 2016 will bring?
Take a moment if you will and think back to those glorious days of your childhood. Remember how you'd close your eyes tight, puff on a dandelion globe, and make a wish as you watched its delicate seed heads carried away on the breeze?
Hello, I'm Liz.
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Join me as I share recipes, reminiscences, and reviews; as well as conversations with leading chefs and cookbook authors; and postcards and morsels
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Weights & measures
I use Australian standard measuring cups and spoons in my recipes. Viz: one tablespoon = 20mls; one cup = 250mls. For detailed conversions click here.