The Format

Ok, you have the background.

A hungry old fart.

What will this blog entail? Food blogs are ten-a-penny.

Here is a an idea of what makes me tick.. Maybe it will give you an idea as to whether this is something that is worth following.

I've spent the last ten to fifteen years building up my experience and repertoire. I enjoy spending time in the kitchen. That initial spell with those fried sardines was not a fad.

My wife is a good judge. She is not a 'foodie'. It has to be something special to ignite anything near to passion when it comes to food for her. The perfect critic. She is also very honest. So if it's crap she'll tell me. Not good for the ego but brilliant if you want to improve. She is backed up by the rest of my family. She marks me out of ten for my creations. That does sound a bit hyper-critical. Far from it. I ask for that. I will only publish those she gives me a ten for.

For starters I'm not a chef. I don't even class myself as a gifted amateur. I am a 'Passionate Amateur'. I have, however, gained a little experience in the kitchen and I'll endeavour to pass on some of that. I like cooking. I like writing. Hopefully the two will meld into something of interest. The recipes I will list will start with a number of  'staples' that form much of what we eat.

As a younger man my stress and tension was about my career. I had a need to provide a good income for my family. Now that my family have grown up, my 'stress and tension' is generally confined to the kitchen. If I get a 'ten' I feel fulfilled. If I don't I go back to the drawing board and consider how I can improve.

I hope that gives an idea of my approach to cooking.

I care for what I do.