Ems Foodie Inspiration - Welcome!
"That looks lovely. I could do that". Absolutely you can! Sharing my love of food with the world. Start with something. Tart it up. Present it beautifully.
My family used to laugh at me (a lot) for my truly terrible cooking failures as a youngster…I could burn a cake or curdle a sauce just by looking at it, and most of what I “cooked” ended up in the bin. Yet from these less than inspiring beginnings, I’ve since spent a lifetime loving food from around the world, and building my skills in cooking. And eating. I have the waistline to prove it.
For years now friends and family have liked the many pictures of my dinner on my socials and many of them keep telling me to “write a blog or something”. One of my very good friends, the superb
finally persuaded me to get my shit together and start out on Substack. So here I am.Whether it’s a tv dinner for one, or a fancy menu for a party - food just makes the world a happier and better place, so I’m here to share my thoughts, experiences and to inspire you about all things food!
What you’ll get…
Mostly you’ll get meal ideas for the weekend/week ahead. It might be a warming lamb tagine, a refreshing Thai salad or the best looking fish finger sarnie you’ve ever seen. Whatever it is, it will taste delicious and it will look bloody lovely. It will be served on very average crockery - no fancy boards, spades, miniature buckets or other presentational frivolities around here.
Occasionally it might be a breakfast dish, a dessert, or a simple lunch. I might feature a cook at home restaurant box. It could be a focus on an interesting new ingredient I’ve found, or a review an independent supplier or producer. I’ll probably throw in the odd pub or restaurant review - because I love eating out too.
EDIT. Actually it might not always look lovely or be on a plate, as I do have the occasional #EpicFail with my culinary efforts that ends up on the floor or in the bin. I’ll post the odd one of these too to give you all a laugh!
I’m a committed omnivore, so my stack will contain all forms of meat and fish - including some raw and rare. I also like a nice glass of wine with my food. If any of that’s not your thing, that’s cool.
I believe in shopping local where possible not for any ideological reasons but just because food tastes better the fresher and closer to home it is. If I could be arsed/had enough space/any talent I would grow my own veg and rear my own meat. Maybe one day.
I don’t give a rats ass about counting calories. I don’t obsess about vitamins or nutritional elements. I don’t measure stuff accurately - which is why I cook a lot but bake a lot less. So there won’t be much (any) of this.
I do occasionally swear. You have been warned.
When…
I’m just starting out, so it’ll be one post a week on a Friday late afternoon/evening. But I’m really open to feedback so if my community wants more or different then that might also be possible - let’s see how it goes.
A Bit About Me…
I’m a middle aged mum of two kids, living in Somerset in the South West of the UK - near Glastonbury. It’s a magical spot, and a great place to get out and stomp across the fields with my lovely husband and our two crazy Springer Spaniels. I am spectacularly ordinary - married with two kids, moderately successful in my career, blessed with family and friends that I have gathered through a generally pretty happy life spent around the UK and a bit in America. I work full time - at the moment in customer analytics and research. Out of work, aside from food I love reading (anything and everything), watching films and tv, and running (slowly) - which I do need to get back into.
One day I will write a book, but I haven’t got round to that yet.
As this is my first post I thought I would share the very first food-related image from my photo-stream on my phone. As it happens it’s also a first - the birthday cake I made in 2010 for my daughter’s first birthday. Classic vicky sponge (I swear by Mary Berry’s recipe) with fresh strawberries and lashings of fresh whipped cream. Gert Lush as they say round these parts.
