In The Beginning...

You may be wondering why I have been a bit silent on this ‘great new blog idea’ of mine. Well, having decided to set it up and give it a go, I noticed just days later that a) Delia got there before me in the 1970s with Frugal Food, the book that has recently been republished and appeared on the shelves again and b) there’s another book also recently published called ‘The Frugal Cook’ which I noticed in the ‘Gifts for the Girls’ catalogue while flicking through for inspiration for Christmas presents. I have since discovered that this is the book of the blog (yes, another blog-turned-book success story, but sadly not mine!). As ever, I’ve missed the boat again. Story of my life: having great ideas, not acting on them quickly enough and so someone gets there before me.

Anyway, I’ve been thinking about it and have decided to say ‘Sod it’ and carry on regardless. No-one has the copyright over ideas as broad as trying to be creative with food while saving money and waste at the same time. It’s a good cause so I may as well contribute in my own small way.

So if anyone accuses me of ‘copy cat’, then accuse away. My conscience is clear, knowing that I have been thinking about this (and even talked with my mother - an excellent cook - some years ago now, about joining forces with her as it was an idea she’d also toyed with) way before we all became recession and credit crunch obsessed at the end of last year.

There’s another crucial difference between me and the other two above: I’m not an established cookery writer. I’m just a plain old mother at home cooking two meals an evening: one for my children, another for me and my husband. I have lots of cookery books, but most of them I refer to simply for ideas. I’ve never been good at following instructions. I’d rather trust my own instincts. And that, I would say, is one of the ingredients for making a good cook. The others are Confidence, Creativity and, it goes without saying, A Good Palate. No good being creative if it tastes like shit.

Since I moved to this house I cook with an Aga. I didn’t grow up with one, but I always wanted one. Initially I was drawn to them because I loved the idea of them being the (clichéd) ‘Heart of the Home’. I loved the idea of coming down to a warm kitchen and a permanent source of heat to cuddle up to and dry your socks on. Now, the eco warriors may at this point click their mouse and bog off somewhere else with much tut-tutting and rolling of eyes. Yet I can assure you that the Aga is not the monster it has been portrayed as being. Most of the critics just simply have no idea how to make the best and most efficient use of them. Because, trust me, it is one of the best and most efficient ways of cooking food which has ever been invented. And since they were invented by a physicist, I think you can take my word for that. But for me, another of the key reasons I love cooking with an Aga is because I am a confident cook. Timings and temperatures freak me out. I use my senses to cook: sight, smell, taste. That is all you need. They are the best and most reliable guides you have.

(At which point I have to throw in a quick caveat: I’m no baker or pastry chef! Logically enough, this is because baking requires precision and I am not a naturally precise person. I also do not have a very sweet tooth. I’m a starters and main course kinda gal. So, all those of you who can’t pass a patisserie without slavering may as well leave the room now!)

I have a feeling this will not be a conventional food blog because I don’t do conventional, but if you fancy coming along for the ride, then Welcome Aboard!