Waterdine Magazine

My new camera arrived this afternoon and although the weather had been a bit overcast for most of the day almost as if by design the sun came out just as I had opened the box, these are a few of the photos of the garden I took just to see how the camera worked, basically point and shoot at this stage I will take it with me on holiday next week with the instruction book and see if I ... Read More

To explain the difference between a traditional sauce and its modern approximation I will select just one very simple sauce, the standard Parsley Sauce, or Sauce Persil and try to suggest some alternatives and modern interpretations. Parsley Sauce is Béchamel sauce with chopped parsley, or is it? Firstly, the parsley itself would traditionally be the curly parsley; (the flat or Italian parsley has a finer and more pervasive bouquet). Then it would be washed chopped and squeezed dry in a cloth, or worse yet ... Read More