Peanut. Butter. Caramel. Fudge. Brownies.

Folks, we are approaching survival mode. What does this mean? This means I have 2 weeks to complete my lab work and start writing my thesis. This means panic. This means I start eating McDs at every available opportunity…WAIT. That last one does not sound like me at all. Yes, I may be a typical grad student (perpetually concerned about money, except when I’m spending it on too much booze, always complaining about my thesis, etc etc), but I have discovered, to my joy and delight, that my panic-cooking has evolved Continue reading


Umami Yami

Hello friends! Welcome back to the latest instalment of Cooking With Me. Tonight we have a very special Ingredient Spotlight…umami!

What is umami, you ask? Firstly, umami is the fifth taste (after sweet, sour, salty, and bitter). It’s a sort of meaty taste, that you get from (shockingly) meat, mushrooms, soy sauce, anchovies, etc. Umami gives food HEFT. Continue reading

A Duck in Oxford

Get ready; what’s coming up is exciting stuff: we had duck confit on Monday. At home. Yes, duck confit.

Unfortunately no, I did not reaallly make it: my friend C was kind enough to bring me back a 1kg (that’s right, 1 kilo) tin of duck confit from Paris for my birthday. From Paris with love, indeed. Continue reading