Four Dictionaries, A Few Broths, And A Rabbit

There are, at last count, four dictionaries sitting on my kitchen table. A Collins, an Oxford, an Aberdeen University Press edition and a Chambers. All for the sake of trying to find out exactly what a broth is, and in particular, a Scotch broth. The basic definition that they all just about agree on, is that a broth involves vegetables and meat cooked in stock, with a Scotch broth involving a specific type of meat (usually mutton or beef), and barley. Read More Four Dictionaries, A Few Broths, And A Rabbit

Morbid Curiosity: A Trio of Gelatine Protein Drinks

People always say the simplest foods are the best. I’m sure that rule is true in the majority of cases, but good grief, have I ever found some exceptions this week! These 1959 recipes for semi-homemade protein drinks are hardly more complicated than combining a liquid with a powder. But take my word for it: even though they are simple recipes, they are simply awful. Read More Morbid Curiosity: A Trio of Gelatine Protein Drinks