'You're very attractive for a woman in her dancing years,' Peter said to me one evening, as he gazed deep into my eyes. 'How very charming,' I thought to myself. My heart was all-a-flutter and I held those romantic words of his in a special place -- until I mentioned them to him during a playful moment a few months later.
'Healthy omnivore with an occasional decadent twist' is the aim of Kellie Anderson's delicious blog, food to glow. As a mission statement for food to glow, Kellie says she strives to 'post the yummiest, most enticing plant-based recipes this side of a fairly decent cafe in a small town with no real competition.' [You've got to love that!]. Meat, fish, dairy and some truly divine sweet things have a look in, but Kellie points out that it’s really about the plants – their colours, tastes and versatility.
It was precisely this philosophy, not to mention Kellie's writing style and her vibrant and completely mouthwatering array of health-giving recipes and photos, that has made me a regular follower of her work. Once you've read Kellie's guest post here, you will too, I'm sure. And now, it's over to Kellie...
'Unlike a lot of Lizzy’s other friends and contributors, I don’t produce my own food. I don’t even have much of a green thumb, save for some herbs, kale, chard and the occasional stab at tomato growing. However, I love food – reading about it, shopping for it, cooking it and eating it – and as such I am indeed fortunate that food is my job... and that job is working as a health educationist and nutrition adviser with those who have a diagnosis of cancer.'
Fig Frangipane Tart
Pear Tarte Tatin
After lining up to buy piping hot pies from Sebastian's Gum Tree Pies at the Farmer's Market this morning, Peter, my dear best friend, Christine, and I sat to catch up and chat a while. As we munched, we agreed that Sebastian's pastry and filings were quite superb, and noted that Sebastian had won eleven awards at the Great Aussie Meat Pie Competition last week.
Cooking and writing have been a lifelong passion.
Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
and chefs; and news on food, cookbooks
- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.