Rice in a cold climate — Diane Seed

In the north of Italy rice is the great culinary protagonist, and the great paddy fields follow the river Po through Piemonte, Lombardia and the Veneto. A dish of risotto stays hot for much longer than pasta, and in these regions rice is also used in hearty minestre and baked, layered dishes. When I started […]

via Rice in a cold climate — Diane Seed



I’ve been unexpectedly slammed with work over the past week, hence the lateness of this week’s post…

Not that there’s much to report, really — I just did fusilli alla norcina for my recipe of the week (using one of the blocks of bargain sausagemeat residing in my freezer), and there’s still no reply from my chosen self-publishing firm re: my novella. On the latter point, I was thinking of sending one more follow-up message then ramping up my search for other possible self-publishers and neurodiversity-friendly full-service publishers. If all else fails, I suppose I can serialize the novella on this blog, sort of Strand magazine style (but with fewer pictures)…

Keeping things quiet

I was possibly a little premature with my optimism re: self-publishing my novella in last week’s post… I haven’t heard back from the self-publishing firm I initially contacted since I received a quote for services nearly two weeks ago. Given that it’s still very early in the year, though, I’m trying to be charitable for the time being, on the assumption that it’s a very busy time for them and my emails have simply gotten buried in the pile. In the mean time, I’m poking around for other top-rated UK-based self-publishing firms, as well as neurodiversity-friendly fiction publishers (fewer royalties but I wouldn’t have to pay for production costs). I should probably try to look for literary agents with the same criteria, as well…

In other news, for this week’s culinary experiment I defrosted one of my lumps of bargain sausagemeat, split it into six patties and cooked them up with various dressings/glaze-type things — two with sweet chilli sauce (I always try to keep a big bottle in my fridge because it’s so versatile and yummy), two with apple chutney and two with a home-made maple-mustard glaze.

They all turned out well (and deliciously!), but I might well have used a bit too much mustard in the maple-mustard mixture. Practice makes perfect, though, so I’m definitely going to try again until I find the right ingredient ratios. After all, discovery requires experimentation…

Tasty, tasty experimentation! 😀


American Philosophical Association Eastern- Virtual Issue 2019 — The Philosopher’s Eye

By Elizabeth Levine In January 2019, the American Philosophical Association will hold its Eastern meeting in New York City. In honor of the One Hundred and Fifteenth meeting, Wiley has compiled a free collection of the top cited articles in Philosophy from our publishing partners journals. This collection can be read by anyone until […]

via American Philosophical Association Eastern- Virtual Issue 2019 — The Philosopher’s Eye

Experimental week

I’ve gotten the ball rolling on getting my novella self-published — slow going, for now, but at least it’s going! 😀 I’m both excited and more than a little nervous, but I’ve selected a very well-regarded self-publishing company with whom I’ve worked before, so everything should go fairly well ^^

In foody news, I’ve been experimenting this week — I had an idea to try mixing up corned beef, baked beans and cheese in one saucepan, inspired by part of the Real Heroes of Telemark documentary, when the team of modern commandos reconstructing Grouse team’s route were doing something similar with their rations. It turned out pretty rich, but very very delicious! Certainly something that’d get you across the Hardangervidda in winter 😀 Though, of course, Grouse wouldn’t have had Heinz curry-flavoured baked beans or Sainsbury’s chilli cheddar… Ehehehe. I did a variation on the theme tonight, piling the beef, beans and cheese in separate layers on top of a couple of slices of bread and heating the ensemble in the microwave — this was just as good 😀

The experimentation will continue tomorrow — shortly after Boxing Day, I nipped into Sainsbury’s for some stuff and came across a large pile of 500g blocks of pork sausagemeat (tagged as being part of the festive food range) which were on yellow-label reduction for 5p apiece. Not to be sneezed at! I bought a large pile of ’em, since they’d make good freezable emergency rations, and I’m defrosting one in the fridge to make kiev-esque things with — essentially a blodge of the sausagemeat wrapped around a piece of cheese. I’ll be using the chilli cheddar, since I still have some of that left, but I might nip out tomorrow to get some herby-soft-cheese type thing and use that for half the kievs. Ah, the joys of food!

Out with the old, in with the new!

Happy New Year to all of you reading this! 😀 Here’s hoping 2019 is slightly less of an annus horribilis than 2018 ended up being…

On a ore cheerful note, I made pumpkin pasta this week (pasta in a pumpkin sauce), using a tin of pumpkin puree to avoid all the faff of separating out seeds and fibrous bits and so on. It turned out pretty darn well! A bit bland, perhaps (might add chilli flakes next time) but a very acceptable meal 🙂

Also, I should be in a position to poke around for a self-publishing quote for my novella this week! I’ve finished doing the mock-up of the front cover, so now I just need to do one final check-over of the manuscript and I’ll be good to go! It’s a bit scary, actually, being so close to making things real…

Festive greetings!

Not much to say on the food front this week — I’ve been raiding the selection of festive nibbles at my local Sainsbury’s store! Ehehehehe

If you celebrate any festival(s) around this time of year, I hope you have a good time, and if you don’t celebrate/observe anything, I hope you have a pleasant few days anyway!