Colour + Crunch = Lunch

I realise that a lot of my likes and dislikes around food come from the texture. Anything squidgy (raw tomato, for example, or shock! horror! olives) gross me out. Crunch, however, has to be my favourite food texture. Carrots, crackers, chips (bad bad), capsicum/peppers, nuts, etc. etc. My other necessity/favourite when it comes to cooking…

Leftovers: Waste or Opportunity?

One of my favourite things to do is to revive leftovers. It’s a lot easier if you’re working with something basic, particularly a starch like rice. One of the ways I like to jazz up some rice is to turn it into burrito fixings. Whether it’s Basmati or some long grain wild rice or brown…