It’s July 1969 and you are alone, encapsulated in a small metal container, about the size of a car.
From your small, angular window, humongous monochrome craters loom. The alien surface looks raw, broken, and lifeless: there are no soft lines for comfort.
The desolation is astounding.
Here, on the dark side of the moon, no radio signals can reach you — your last tether to humanity is gone, at least for now. Your very existence relies on your small space ship, its rockets, and its computer system.
The incessant chatter of the radio, which had accompanied you until now…
The inspiration for this article came when I almost flambéed my eyebrows off.
No, dear reader, I didn’t intend to flambé my eyebrows. To be honest, I didn’t intend to flambé’ at all. I was making a crumble for goodness sake. No one flambés crumble … right?
Well, I did (mistakenly) and (nearly) my eyebrows to boot.
Flambé is the process of igniting the alcohol which is added to a dish. Professional chefs flambé many things — meats, desserts, even bananas. …
Rhubarb always struck me as the ‘wallflower’ flavour.
In my primary school, rhubarb yoghurts (along with its other sour companion, the gooseberry) were always left behind, in favour of their sweeter, prettier, berry-flavoured peers.
It’s always been my opinion that rhubarb (alongside other ‘less cool’ things, like knitting) has been vastly undervalued. What other fruit (actually a vegetable) can provide such an incredibly tangy, unique flavour?
Citrus? Perhaps, but I can’t grow fresh lemons in my British back garden.
Rhubarb? Its growing like a weed. Our freezer is full of it. It’s huge, lush fan-like leaves provide a certain ‘tropical’…
It was during a morning lecture, whilst studying for my undergraduate degree in biology, that my tutor said something that has stayed with me ever since.
It was something like this:
Humans are not ‘more evolved’ than any other organism on earth. That parasitic worm is just as ‘evolved’ as you: it will go on to reproduce and pass on its genes. That, in the end, is all evolution ‘cares’ about.
Do you remember your first salted chocolate pretzel? I do.
In my memory, salt and chocolate weren’t really a ‘thing’ in 90s Britain, until, these strange (yet curiously addictive) salted chocolate pretzels appeared on our supermarket shelves. My friend and I bit the bullet and bought a pack, sniffing at its contents with a fascinated trepidation:
“Why would anyone put chocolate with salt? It’s so weird”
My first taste? It wasn’t love at first bite. My brain, unused to such an exotic flavour combination, struggled to appreciate the glorious combination of silky smooth sweetness and metallic zing.
Then again, something…
Ah, pizza, how I adore you: your crispy crust, your soft and stretchy base, your tangy tomato. Even when you burn my mouth with your molten-lava cheese, my love for you does not wane. You are so versatile: I can top you with meat, olives or even pineapple, and you still hold your own.
Pizza, how is food such as yourself (let’s face it, some may say you are merely a fancy tomato and cheese toastie), so incredibly popular? …
When you’re self-employed, as I am, time really is money. If you’re not delivering something and being paid — you’re not earning, that is the long and short of it.
Currently, my main job (which I adore) is working as a freelance tutor. The job is incredibly rewarding, and, as cheesy as it sounds, I feel privileged to be working with bright, dynamic and hopeful young people, who are about to step into the next stage of their career.
However, as many other tutors know, it’s competitive, especially if you work online, as I do. To be ranked highly in…
Think of your absolute favourite food, go on, take a moment to do this right now.
Mine? Cheese, hands down. After all, what’s not to love about a delicious slice of creamy, tangy camembert? What was yours? I would put good money on it being something full of fat: creamy pasta, pizza, perhaps even a delicious maple bacon doughnut… ?
Are you hungry yet?
What is about these fat-laden foods that we find so alluring? After all, it’s well established that a diet containing high amounts of saturated fats is unhealthy. Yet, most of us, myself included, find…
With the creation of my new publication on Medium, ‘Science Soufflé’, I thought I’d better take the plunge and make one of these (otherwise, my snappy little title would serve an alliterative purpose only).
Although I’m an avid cook, I’ve always shied away from ‘The Soufflé’; after all, these light, elegant creations are for the real chefs of the world: those with big white hats and amazing knife skills. But anyone can make a light, airy tower of soufflé — all you need is a bit of know-how.
Being a scientist, I approached my weekend soufflé challenge as an experiment…
As I write this, I’m enjoying one of my favourite egg-based meals: creamy scrambled eggs with a generous dash of chipotle chilli flakes. Delicious.
The egg-chilli-combo was an accidental discovery on my part; a chance encounter with a gentleman from the USA who politely enquired whether he could get some tabasco sauce with his fried eggs. I had to admit, being a relatively young, student-waitress working long hours at an Edinburgh cafe, I thought he was crazy.
‘Spicy sauce, with eggs?’ I queried, unable to hide my shock (and relative disgust).
‘Yeah, it’s amazing, you should try it’