3 days in Seville, a lot of blind ordering in dodge spanish, a couple of swims and a collective 75,000 steps. Evidently I will not stop until Iāve done/eaten/drank the whole city.
Itās May ! Things are starting to happen. If youāve got the 2026 calendar, be sure to check out @florenceblair ās lovely cauliflower recipe in the centrefold š«
My stepdad, John, was the culinary adventurer of our house. I remember him making us polenta for the first time - it didnāt go down well in this mince and tattie household. None of us quite sure what it was or what it was trying to be. I still donāt quite think Iāve mastered the art of polenta (in this form anyway - give me some oil for frying and weāll be okay) but every time I make or eat it, I think of John. I seem to have gotten over the initial screw face eating of the golden stodge, Iām not sure I can say the same for my sister.
The last of the blood oranges lingering in the fruit bowl. The dull, puckered and marked skin told a very different story than the flesh that sat underneath it; still full of life. Felt only right to honour the last of the season by prepping them in my most favourite way (Iāll segment citrus all day long for you).
Things I like: shaping hot cross buns, piping hot cross buns and eating hot cross buns.
Things I donāt like: incorporating butter and soaked fruit into dough by hand, filming reels and not owning a stand mixer.
Thankfully didnāt give up on the kneading and incorporating but did give up on the reel making.
A lovely recipe from @theboywhobakes , already wondering if I can squeeze in a second batch before the end of the week.
