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I work in a local museum, training to be a curator. I enjoy baking at weekends, mainly sweet stuff but the BF and I are trying to put a stop to the expanding waistlines. This means fewer, or smaller batches rather than sugar substitutes or margarine. Butter, cream and sugar all the way (in moderation)!
It's not a proper weekend unless I've burned myself, probably getting something in or out of the oven.
I learnt to knit with the support of the people in the Learn to Knit thread on the craft forum and am now involved with a fun local group. For laughs, I go to quite a few stand-up comedy nights around town.
I'm a capsicum addict. I'd like to know why sachets or mini bottles of hot sauce aren't more readily available - I have been known to refuse a meal out unless I could smuggle in some hot pepper sauce.
There's technically always time to cook, but to be honest a few pizzas in the freezer, or fresh pasta in the fridge can always be found. Now that I've located some reliable takeaways, I feel great. When I feel like cooking properly that's all well and good...
My favorite restaurants are The Grain Store in Edinburgh, New Samsi in Manchester, Isinglass in Urmston and Coriander in Chorlton. All very unpretentious, not frou-frou-ish, lovely places that do very decent food.
My cookbook of collected recipes may appear rather sweet thing orientated. This is because I cook by eye and taste for savoury things, browsing for ideas rather than precise measurements. I can rustle up a good soup, chilli or curry and I am forever indebted to my mother for teaching me that if you can find an onion, garlic and a tin of tomatoes in your apparently foodless kitchen, then you can generate at least one decent meal.
I cook with minimal equipment and have improved my cooking maths through converting american measurements to a mixture of metric and imperial, and getting high yielding recipes down to amounts that BF and I can get through without getting sick of the stuff.