30
Sep,
08
It may surprise you to know that I was recently featured in, of all things, the Financial Times. What might James be doing in the pink pages, you might ask? Have I been charged with embezzlement? Is Whisk being bought over by the Santander Group? Have I discovered a means of turning water into petrol that only costs three pence a litre? Continue reading
28
Sep,
08
This post is a thankyou for everyone who posted reviews about mix on Amazon and through other media. It all started when Mrs Moneypenny wrote a very funny article in the Financial Times. Continue reading
21
Sep,
08
This has been the most difficult entry yet.
Not because I don’t know enough about the subject matter, but because I know it all too well. Continue reading
12
Sep,
08
Us foody types don’t get many chances to look stylish. I mean, it’s hard to look cool whenever you’re wearing a set of distinctly unfashionable kitchen whites. Continue reading
06
Sep,
08
It’s a strange experience seeing your own name in print.
Particularly when it is splashed across the front of a book that you have written. Continue reading
06
Sep,
08
I’ve been quite the media hussy this week.
You know when you watch Good Morning With Phil and Fern or Richard And Judy (and don’t tell me you don’t), and you see Celebrity X shamelessly plugging their latest book / film / hair product / health drink / range of winter coats for poodles? Well, that’s me! Continue reading
03
Sep,
08
In a previous post, I mentioned an old university flatmate whose enjoyment of this classic French recipe, originally developed by Napoleon as something to serve with his brandy, was a source of endless fascination for myself and the rest of us living in that tumbledown hovel. Continue reading
02
Sep,
08
Another hectic day in a never-ending stream of hectic days. Recently, I have felt that I am running on empty. I’ve been so busy with the website and the book and my regular work that my energy levels have dropped faster than a hippo down a waterslide. Continue reading
01
Sep,
08
I’ve been talking for approximately twenty-eight years now, so you would think that I would have become pretty good at it. Continue reading
