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Granda Crying’s Carrot Soup

By Carolyn Eddie | Sep 22, 2017 | 0 Comments

Happy First Day of Fall! After a summer of traveling I feel it is time to get back to my roots and share one of my favorite soup recipes, Carrot Soup. (Roots, carrots, joke?) My father in law (Granda Crying) taught me how to […]

When a man is tired of London

By Carolyn Eddie | Sep 21, 2017 | 20 Comments

“when a man is tired of London, he is tired of life; for there is in London all that life can afford” Samuel Johnson 1777 What on earth would Johnson make of London now? I used to work and live in London. My three children were […]

Life is a Beach. Manhattan Beach, The Hamptons and Cape Cod

By Carolyn Eddie | Sep 1, 2017 | 11 Comments

This summer our daughter Kat, our California Girl, decided to stay in Manhattan Beach. She asked me to come and play for a little while before she went back to school. I have been travelling back to the States quite a lot since our move […]

On the Game of Thrones Trail in Croatia

By Carolyn Eddie | Aug 18, 2017 | 3 Comments

If you are not a Game of Thrones fan then there is little point in continuing….. Complete confession? My main motivation for our family trip to Croatia was to be a complete tourist and find as many filming locations as possible. We only had a […]

Walnut, Celery and Danish Blue Cheese Quiche with foraged Redcurrents

By Carolyn Eddie | Aug 16, 2017 | 0 Comments

Every time I see red currents I have to make this quiche. I have probably only made it a handful of times as red currents were never very easy to find either in Wimbledon or in Darien. Then I moved to Denmark. I now come […]

Scottish Pancakes with Foraged Danish Berries

By Carolyn Eddie | Aug 13, 2017 | 0 Comments

I think I may be having a bit of a identity crisis. Pancakes in America are eaton for breakfast with maple syrup. Scottish pancakes are essentially the same recipe but you make them a wee bit smaller. They are a ‘fine piece’ you eat, spread […]

Californian Avocado Toasts

By Carolyn Eddie | Aug 10, 2017 | 0 Comments

We first travelled from Los Angeles to San Fransisco thirty years ago when we were newly married and still living in London. We drove along the heart stopping Big Sur and visited Hearst Castle on the way. Little did we think that in the years […]

Top five family activities in Yosemite

By Carolyn Eddie | Aug 6, 2017 | 16 Comments

Visiting Yosemite has been on my to do list for years. As the whole family was getting together for my son’s graduation this summer, I thought it might be our last chance to go there for a family vacation. I had been tracking the temperature […]

Peach and Summer Berry Crostata

By Carolyn Eddie | Jul 31, 2017 | 0 Comments

I had a sudden need to make a crostata last night. I am pleased to say that it that worked rather well. A crostata is an unstructured pie, usually with a sweet shortcrust pastry and a seasonal fruit filling. My main motivation in making it […]

foraged blackcurrant scones with fabulous strawberry jam

By Carolyn Eddie | Jul 25, 2017 | 1 Comment

Ever since Noma rocked the world with their new Nordic Cuisine and their obsession with locally sourced and foraged ingredients I have been desperate to go foraging and on Saturday I finally did it! With the help of the lovely Laurel, her son Sam, aka […]

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I grew up with good old fashioned ounces and to be honest cannot get my head around grams, they will forever be a mystery to me. Having spent 15 years in America I can see the attraction of cups. Certain recipes just work in their original system of measurement, I would not dream of making scones in anything but cups, the beauty being that being a recipe based totally on cups works with any cup. I also found a great shortbread recipe which was something like 1 cup of flour, 1/2 cup of butter and a 1/4 cup of sugar, how beautiful is that.? A basic cake on the other hand should be made with imperial measures. The Victoria sandwich is based on the measurement of an egg, which just happens to be around 2 ounces, and for every egg you add the same amount of butter, sugar and self raising flour. Any self respecting eight year old can remember that recipe! My advice to any bakers would be to invest in a set of scales which converts from ounces to grams and have a set of cups handy as well.