Eggy brekky brunch – creamy baked eggs with spinach and tomatoes

baked eggs recipe coddled eggs tomato spinach

It’s the weekend! Time to forget about wiping yoghurt off of your office keyboard and concentrate on what matters most in life: eggs.

I love taking the time to make a proper breakfast / brunch. It feels especially indulgent in a year full of busy weekends, although this is made mostly with leftovers and is totally customisable. So although the results are impressive and delicious, it won’t break the bank and won’t leave you feeling like you need a post-pig-out food-nap. Taking the time to not rush over my photos seems to have worked out pretty nicely, too. I think…

Tomato and spinach baked eggs

baked eggs with tomatoes and spinach easy baked eggs recipe

Add fresh thyme and basil for some extra flavour

Thick tomato sauce* (3 tablespoons per serving)
Handful of roughly chopped fresh young spinach leaves (approx 1 tablespoon per serving)
2 eggs per person
Tablespoon of milk or cream
Knob of butter
Salt and pepper
Shaved Parmesan

Toast to serve, if desired

* I used some leftover basic tomato sauce from having made pizza earlier in the week. I swear by Jamie Oliver’s basic sauce from his first ever book and it has never steered me wrong.

1- Heat the oven to 150deg (c).
2- Grease ramekins (1 per person) with butter, and fill the bottom with tomato sauce.

butter curl breakfast recipe baked eggs

Nothing beats my grandma’s butter-curler. Just look at that..

3- Add the spinach and crack 2 eggs in to each ramekin (if there is space for 2).
3- Pour milk or cream over the eggs – this should help them stay runny and avoid over-cooked rubbery whites.

4- Add a knob of butter to the top of each yolk. It’s tricky to balance it there but worth it if you want runny yolks. Add parmesan and season with salt and pepper.
easy recipe for baked egg

easy baked eggs recipe

5- Bake on a tray for 12-15 minutes. Keep an eye on your dishes – check them after 10 minutes and continue cooking based on how runny the white looks.

baked eggs recipe coddled eggs tomato spinach6- when almost done, finish the eggs off under a hot grill just for a minute or so. The whites will bubble and the butter will sizzle and crisp the edges up – delicious. easy breakfast brunch recipe

This is a good time to make your toast if having – I recommend that you do because popping that yolk and smearing on the eggy, tomatoey spinachy mixture is a thing of pure weekendy joy.

baked eggs brunch recipe



Night at the Museum – the Olympic Cauldron at the Museum of London

During the London 2012 Olympics, I took part in a project for the Museum of London focusing on the ways Londoners experienced everyday life during the games, and exploring how the museum might curate digital content. The Museum’s digital curator, Hilary Young, oversaw the #CitizenCurators project, which collected around 6000 tweets using that hashtag.

With so much social interaction taking place on – and stemming from – social media, we’re presented with new challenges about collecting ephemera. Tweets aren’t tangible. We can host live streams and display video presentations, but to collect or curate unspoken words which exist only online, we have to turn them in to something else.

To celebrate the acquisition of Thomas Heatherwick’s 2012 Olympic Cauldron, the Museum has built a new gallery to house parts of the huge mechanism and the wooden forms which were used to make the copper petals which were lit by each country. The Cauldron is truly impressive up close, and cleverly displayed considering the size of the thing.

And in case you were worried I might not mention food in this post…

Museum of London 2012 Olympic Cauldron canapes

The canapes were not only exceptionally good, but were incredibly presented on tiny models representative of the Olympic Cauldron and petals itself. Genuinely awesome.

steak canapes Museum of London Olympic Cauldron museum event

Special shout-out to the softest, rarest steak.

But before entering the newly (and essentially for a night like that, perfectly air-conditioned) pavilion, the Sackler Hall is currently crowned by a huge electronic instillation by Slade graduate Hilde Krohn Huse.

Commissioned to solve the issue of displaying the archive of #CitizenCurator tweets, the artist has transformed the waveforms of the words of the tweets, read out by an actress, in to a captivating light-show. Titled ‘Hashhush’, the piece is “a visual depiction of a passed twitter event, and emphasis on the interaction between humans and technology and how they come together to dictate a final outcome”.

Hashhush how to present tweets digital curating Museum of London

The huge LED curtain encircling the gallery appears to expand and shrink in hypnotic waves as our hastily-typed words suddenly magically become a beautiful light-show – although somehow remaining as fragile and temporary as they were when first tweeted. The screen’s position in the gallery somehow completes a circuit of the nature of twitter – existing first as an idea, typed out as a tweet, sent off in to the ether, posted on a non-tangible platform, archived, read by an actress and displayed above our heads as if reincarnated back in to thoughts or brainwaves.

Ooh ALSO! As we stood listening to the opening speech I looked down at my shoes as my feet were sore, only to catch a glimpse of the most incredible, gigantic pink and purple platform clogs, and realise we were stood beside Grayson Perry (as Claire). I love his autobiographically-inspired work, which Hashhush sort of relates to in a way. But best of all he exhibited his Walthamstow Tapestry at the William Morris Gallery just after the Olympics, and I’m pretty sure he caught sight of my Strawberry Thief tattoo.

So that was the night a Turner Prize winner stood under a work of art inspired by the crap I tweeted about how crowded the tube was in the summer of 2012.

Froyo fo’ yo’. Make your own frozen yoghurt without an ice-cream maker.

froyo frozen yoghurt frozen yogurt recipe instructions at home title

Apparently frozen yoghurt (yogurt? Froyo? gah) is outselling ice cream in London at the moment. I don’t know if you guys noticed, but it is really really hot here this week. 27 degrees may not seem sweltering if you’re from a city with ample provision of air conditioning or a public transport system which is actually able to cope with the number of passengers cramming themselves in to every available air pocket, but our heat is different. London summer always feels more intense, somehow. The thick bubble of pollution keeping the sun trapped in, the slow walkers, Other People in general, signal failures – they all make every one of those 27 degrees count at least double.

I had the great idea last week to send the student currently summering in our office out to fetch rocket ice lollies for everybody, but there are only so many e-numbers and delicious yet overpriced gelatos a girl can handle.

froyo frozen yoghurt yogurt recipe steps no ice cream maker

Let me get down to business. Nobody has time to hang around in this heat. You want to cool down. You want a delicious treat. You don’t have an ice-cream making machine. You cock your ear to the crack in the window but can’t hear an ice-cream van anywhere nearby. What do you do?

You make your own frozen yoghurt.

frozen yoghurt yogurt at home freezer blueberry ice cream

Guess what you need?

Yoghurt. Yes it has an ‘H’ in it.

A freezer.

And any toppings your sweaty self desires.

Instructions for making frozen yoghurt at home:

Some recipes suggest straining the yoghurt to remove any liquid to stop it getting too icy. I didn’t and it turned out fine. So…

1 – Pour yoghurt in to a freezable container. Metal works best, but I used some lidless Tupperware (let’s be honest, here – who has Tupperware with matching lids? I don’t know where they go. Nobody does. You don’t need the lid though so yay). I used Yeo Valley Blueberry with a hint of lime because it sounded fruity and refreshing (it was).

2 – Cover the container tightly with foil, and freeze for about an hour.

3 – After an hour, give the yoghurt a stir. It should be partially frozen – mainly around the edges and in the corners – scrape that all in to the mixture and stir it all together, re-cover in foil, and get it back in the freezer.

4 – Repeat this a couple more times. It’s up to you how many. Decide how hungry/patient you are feeling, and line that up with how solid or runny the yoghurt is.

frozen yohurt yoghurt at home easy freezer instructions blueberry ice creamRemember – this isn’t ice cream. It isn’t going to freeze in to a firm, pretty ball-scoop creamy consistency. It should be soft and light, but able to hold some shape.

I drizzled some melted chocolate over mine – which solidified on hitting the cold bowl and made that advert-perfect cracking sound when tapped with a spoon. Yum.

froyo chocolate almond topping blueberry ice cream recipe frozen yoghurt yogurt

A drizzle of honey would be great – some crumbly flaked almonds were pretty nice too. As was a ginger snap biscuit base.

make your own frozen yogurt frozen yoghurt froyo

So there you go. A dessert recipe requiring 1 single ingredient. And a freezer. Consider this an idiot’s guide. (for idiots or by an idiot?)

Quick and cakey beer bread. Bread. From beer.

butter beer bread recipe quick easy bread

beer bread

Lauren no function bread well without. A little Simpsons quote for you, there. Because Simpsons. But also because beer. Me and bread go together like Homer and beer. But wait. What if you combine bread and beer? Does that make me Homer? Let’s find out!

Much as I love bread, I could probably count on one hand the number of times I’ve been bothered to make it at home. Hell, we can rarely even stand to have it in the house for fear of my lack of self-control. Quick bread recipes and no-knead breads are awesome if you hate all the waiting around – like my sweet potato bread – the first recipe I ever posted on here. This beer bread recipe is just as cakey as that but full of stuff sure to send your cholesterol soaring. Save it for the rarest of treats. Or a football snack.

beer bread instructions easy bread recipe

buttery baked beer bread

I’m not a huge fan of beer, but during the big football thing which happened recently, there was more of it kicking around the house than usual. So I nabbed a bottle and chucked it in to a bowl with some flour and my word – what happened was more magical than you can even imagine. An indulgent, buttery fluffy cakey bread, infused with the dark flavours of gigs and sunny pub gardens.

Do you like bread?

Do you like beer?

Good. Of course you do. Try this:

Quick, cakey beer bread recipe


A bottle of beer (I used a bottle of Theakston’s Old Peculiar)

350-375 grams* plain flour

50g golden caster sugar

110g butter, melted (unsalted) plus extra for greasing

1 tablespoon baking powder

1 teaspoon salt

beer bread recipe make bread using beer

1 – Heat your oven to 170 degrees c.

2 – Grease and line a loaf pan – I used my trusty (sadly discontinued) 1.5L Le Creuset deep-dish stoneware loaf pan – not bragging, just indicating size/volume.

3 – Sift the flour, sugar, salt and baking powder in to a large bowl, then gradually pour the beer in, stirring with a wooden spoon to combine. It should resemble regular cakey batter. Add a little more flour if it looks a little too wet.

4 – Pour half of the melted butter in to your lined pan, then dollop in the batter, then pour the remaining melted butter on top. It’ll make an oozy gloopy ugly butter/batter/butter sandwich and look puddley and fatty and gross but you won’t regret it. Your arteries may, but your taste-buds will not.

beer bread recipe old perculiar baking

Bake for about an hour – give it a look and a prod at the 50 minute mark. It’ll look bubbly and full of fluffy craters, but with a decent crust.

Turn out on to some baking paper and serve warm with (even more) butter smeared on a slice.

You’re welcome/I’m sorry. Enjoy!

bread using beer recipe



A lovely bit of squirrel (and a quick, ballsy blueberry jam recipe)

A post of two parts, here. We had our friends Nick and Roisin over for Friday night dinner last week. We’d been talking about doing this for ages, but having Roisin massively help me with some career-type stuff (she is an incredible recruiter and I highly recommend her brains) and with the current series of Friday Night Dinner hitting the half way point, it was time.

challa recipe blueberry toast

Friday Night Dinner with Nick & Roisin

My family are Jewish. I don’t associate with that myself belief-wise, but I do associate  massively with the traditions of food, family and Friday nights (let’s call this ‘Jew-ish’).

Taking my (non Jewish) boyfriend along for a Friday night meal at my mum and dad’s is a joy – his face on discovering the delicious, restorative elixir that is my mother’s chicken soup (more on that later this week), and introducing him to such Geisler-isms as ‘Meat Cream’ are the highlight of any family dinner. I’m pretty sure it has given him a whole new perspective when watching Robert Popper’s perfectly-observed sitcom, too.

“Meat cream?!”

Part of the Jewish laws of keeping kosher include a prohibition against mixing meat and milk. The biblical explanation is to not “cook a kid/goat in its mother’s milk”. There are different interpretations and ideas about where this comes from, but the one I find most logical is a basic ‘circle of life’ respectfulness. There’s a proverb about not taking eggs while the nest is watched by the mother. That sort of thing.

But this runs deep and seems to stick around, regardless of belief, because it affects taste, flavours and meal options. As Nick is Jewish too, I thought I better check that there isn’t anything he or Roisin don’t eat. Considering Nick eats his way around London as The Mystery Diner, (he tells me he carried out 66 mystery dines last year, so keep on your toes, London restaurants!) I was surprised when he said he wouldn’t have milk and meat together, but obviously understood.

challa recipe blueberry jam recipe

Friday night challah

As a kid, we never had a creamy or cheesy sauce on a meaty pasta dish. Didn’t try Parmesan until I was a teenager, and never had a ham and cheese toasty until university. We didn’t keep kosher when we ate out, but at home, my mum worked hard to make sure that what we saw her do didn’t contradict what we were taught at a Jewish primary school. And meat cream? Well, as you can’t have milk after a meaty meal, that rules out dairy for pudding. So dairy-free cream for our crumble became “meat cream”. It’s stuck and continues to sound hilarious to us and any guests.

However, even since being old enough to make my own choices and cook my own meals, I have never found the idea of, say, carbonara, appetising. I rarely opt for cheese on a burger because I think it seems too indulgent, but I think it’s actually a throw-back to being told that these two things simply do not go together. Food habits are hard to break.

challa recipe lauren geisler food blog

Food habits are hard to break – my grandma always had the little crusty first slice of the challah so I still always save it for her… then remember she died almost 15 years ago and eventually eat it with a smile. These are her butter knives, too…

I bought a massive plaited challah for us to share as a starter – this is the fluffy, sweet soft bread eaten over the Sabbath. It is perfect for dipping in your chicken soup but as my mother has shamefully yet to teach me how to make it, we just had some dips, pickles and chicken liver pate before diving in to a lemony garlicky roasted chicken for our main course. Perfect.

But that challah was a beast. It was huge. I have serious addiction issues with bread – even more so when it’s infused with sugar like this – but even I was feeling defeated after a second slice. I was, however, looking forward to toasting some up for breakfast the next morning to have with some Proper Deli Cream Cheese (none of your smooth runny Philadelphia for this bread, please).

Lauren Geisler food blog cream cheese blueberry challa recipe

Thick, deli-bought cream cheese, for showing toasted challah the respect it deserves.

We also had some leftover blueberries from our fruit salad (ie dairy-free) dessert, so I whipped up some super-quick blueberry jam. So after that whole long Jew-food infused spiel, I actually give you a recipe for…

quick blueberry jam recipe lauren geisler food blog

Quick easy balsamic blueberry jam

Jam doesn’t have to take hours slaving over huge sticky pots or involve trestle tables at a WI event. You only need two ingredients and about five spare minutes. This is a great way to preserve blueberries while you get fuller packets for your pennies at this time of year, but might struggle to get through them before they go soft.

1 – Wash your berries and remove any stalky bits.

Quick blueberry jam balsamic recipe Lauren Geisler food blog2 – Pour the berries (as many as you like, really) in to a hot pan – no oil or butter required.

3 -When the fruit starts to sweat and soften, you’ll notice they’ll turn a darker redder colour and swell up and glisten. Add a full teaspoon of balsamic vinegar.

balsamic blueberry quick jam recipe food blog lauren geisler

4 – Keep the heat up – the berries will turn sticky as they sizzle in the vinegar as everything starts to combine and sweeten.

5 – Test a few berries with the back of a teaspoon – if they feel soft and squishy and burst easily, releasing red jammy goodness, you can kill the heat. This entire process only really takes a few minutes.

Balsamic blueberry jam Lauren Geisler food blog recipe

6 – Prepare your breakfast – I toasted our leftover cholla and plastered on some of that thick amazing cream cheese but this jam is amazing with pancakes, too.

Lauren Geisler food blog recipe blueberries blueberry jam

7 – Transfer the jam to a small clean pot or dish to cool and solidify a little, and you’re done!

Easy quick balsamic blueberry jam recipe challaDon’t believe the jammy hype – you don’t need fancy sugars or big pots and thermometers. Just some balsamic vinegar and lashings of thick, cream cheesy toast. Voila.

Lauren Geisler blueberry jam recipe

Weight a minute! A kitchen tour and the search for scales.

I thought it might be time to show you around my kitchen. Although there is still one major thing missing. I still don’t have a set of scales. It is, however, full of charity shop treasure, beloved hand-me-downs and second-hand nick-knacks, which you may enjoy snooping at.

Kitchen tour Pyrex Kitchen tour vintage egg cups kitchenalia lauren geisler Darren Hayman print

Vintage Pyrex and a print by Darren Hayman

You’ll also be delighted to know that I actually took all of these whilst the kitchen was in a total state and the sink was full of dishes. This is the beauty of focusing on the details and little vignettes. You’d never know…


kitchen tour lauren geisler tintin

However. There really is something important missing here.

Kitchen tour lauren geisler vintage egg cups kitchenalia scales cooking blog

Funny little built-in corner shelves

Kitchen tour vintage egg cups kitchenalia lauren geisler egg cups

The old Denmark Legoland milk bottle is one of our all-time favourite things

I do desperately want/need some mechanical scales. I hate the small displays on digital scales and the constant threat of batteries running out at a crucial moment, or the likelihood of pushing the wrong button when trying to operate anything with a finger covered in sesame oil, so mechanical is definitely the way forward. In fact, just yesterday a lovely reader sent me a message on twitter which was mainly full of kind praise (and an amazing-sounding cheesecake recipe) but essentially indicating that writing any more non-factual non-measured recipes would pretty much be unethical.

Kitchen tour teapot thrifting vintage kitchenalia Lauren Geisler food blog vignette

I got these little soup bowls from a charity shop this week for £1 each. For complicated maths reasons we have 5

I bought a big Salter bowl scale for my mum as a gift last year, when the wall-mounted flip-down one she’d had since about 1979 finally gave in. Fun fact: As a kid, I thought it was called Salter because she measured salt in it.

Lauren Geisler kitchen baking baby photo

Baking at home with my mum…

Turns out she measures all kinds of things in it, but her kitchen is a little bigger than mine. I need something unobtrusive, that doesn’t take up too much counter-top space or can just be put away in a cupboard.

Although I quite like how big mechanical bowl scales can (will) end up being re-purposed as a fruit bowl when not in use.

As our kitchen is quite white and bland, I rely on our ‘stuff’ to brighten the place up. I’ve got a few red bits and pieces around am really digging this minty fresh blue at the moment.

Typhoon blue scales, Lakeland

Typhoon blue scales, Lakeland, £40

£40 is pretty high in my budget (for anything, really), but not bad for a piece of mechanical equipment which shouldn’t ever really stop working unless I drop it or do something ridiculous yet not uncharacteristically clumsy to it.

My main man William Morris said “have nothing in your house that you do not know to be useful or believe to be beautiful”. With that in mind, I remembered the big John Lewis anniversary hubbub. A whole bunch of awesome brands and designers have recreated classic designs (or come up with new heritage-focused special editions).

John Lewis Wesco retro scales

John Lewis Wesco retro scales

Yum. There’s a slight variation in design (and price) with this clean, stainless steel M&S number.

M&S mechanical scales

M&S mechanical scales

It looks pretty inoffensive and sturdy. The lack of colour is pretty appealing as it’s likely to look fine whatever my kitchen looks like, wherever I go.

Actually committing to choosing one has somehow gone beyond a joke and become some sort of challenge now. The last recipe I posted, my chickpea fritters, managed to rely on spoon-based measurements. I wonder how long I can keep it up? I’ve checked out my local kitchenware shop too. The service was rude and the products aren’t that great. I’ve since found out that it is run by the same family who own loads of (quite similar, not fabulous) shops in the area, so I feel less precious about saving my big corporate online shopping bucks for “the little guy”.

We’re away visiting my brilliant little godsons this weekend, but not before cooking a lovely big Friday Night Dinner for friends tonight. Recipes to follow next week…

Not just food. (Also, some food.)

Exciting things have been happening around here. Not just in the kitchen.

We had our lovely pals Sam and Livvy over for dinner before going away at the weekend, which was glorious and fun and possibly a bit too alcoholic for our early start the next morning. These two somehow manage to combine incredible foodie skills with a love of craft and living relatively nearby, thus curing my We Don’t Have Any Friends Nearby phobia and my need for crafternoons and homemade biscuits.

Moroccan feast chicken tagine recipe

Friday night Moroccan feast

I made a big ol’ Moroccan feast including a chicken and chickpea tagine, some jeweled couscous and some baked chickpea fritters. I’ll come back to those.

We headed up to Sheffield early enough for me to photograph my beautiful friend getting ready for her wedding. I’ve managed to edit 24hrs of shooting down to a nice round 100 photos to work on, and only stopped snapping to briefly collapse in to a puddle of tears in the middle of the city centre when my best friend appeared from round the corner.

1950s tea length wedding dress lauren geisler photography

See? Not just food photos…

She had flown over from Sydney as a surprise, especially for the weekend. Although the bride knew. And some other people. But I had no idea – although oddly on the way to St Pancras, I saw a whole chain of ‘us’ stuff – meaningful little things that make no sense to anyone but me and her – to the point that it became uncanny enough for me to send her a text telling her that “it’s basically like you’re really here”, thinking she would read it late Saturday night Sydney time. Spooky, eh?

It was January 2013 when we saw each other last, so she had never met my boyfriend before – something I always thought should be a big deal, but which went (obviously) brilliantly and hilariously well. Mainly because they are both brilliant and hilarious. Hooray!

This was the halfway point in our Year Of A Billion Weddings and we’ve both felt so fortunate to not just be considered part of so many couples’ special days, but that none of them have felt like a chore or been anything other than absolutely gorgeous and fun. I worked my arse off taking photos from 10am-10pm, and have made a tiny dent in the huge job of editing a selection.

I’ve taken a cue from the bride’s tea-length 1950s-style frock and the groom’s (amazing) blue suede shoes (at the risk of sounding cliched but hey – cliches are so for a reason, right?) and applied a bit of a vintage finish to the few I’ve worked up so far…

vintage wedding photography lauren geisler

Gorgeous home-grown bouquet and a vintage Bentley. Just gorgeous.

Chewy & Matt had a church service (my first ever!), followed by an awesome party in a tipi in the middle of the Peak district. All of the flowers for her bouquet, the buttonholes, and the decor were home-grown, and all the veg for the meal came from the groom’s allotment. The music was awesome, the views were breathtaking and the cake was cut using the bride’s grandfather’s sword from the first World War. And best of all, I got to party with my bff.

vintage bentley 1950s wedding lauren geisler photographer

Back to the food. I was so excited when the nibbles came out during the reception. Not only was I absolutely starving – seriously – hats off to pro wedding photographers (I think I aged about 12 years waiting to hear that she was happy with the few finished samples I sent over this afternoon) – shooting weddings is properly exhausting and I felt like I’d done an entire days’ work by the time we hit the venue – but I spotted a tray full of chickpea fritters being handed round. Having made them the night before, I was eager to compare. They actually turned out to be way more moist and warm than mine, as they had been freshly deep-fried. I oven-baked mine and kept them warm at a low heat whilst the rest of my dinner cooked, so they dried out a bit. It’s a good recipe, but I reckon they are at the best fresh out of the heat. Or fried…

Baked Chickpea Fritters (makes 12 fritters approx)

chickpea fritters moroccan recipe

Baked Chickpea Fritters recipe


1 can chickpeas

1/2 onion, chopped

2 cloves garlic, crushed

1/2 teaspoon paprika

1/2 teaspoon ground cumin

1 tablespoon fresh parsley, chopped

1 tablespoon fresh coriander, chopped

3 tablespoons breadcrumbs

1 egg

A little dry polenta (or rice flour) for coating (about 3 tablespoons)

polenta coated chickpea bites

Polenta-coated baked chickpea fritters

1 – Heat the oven to 180 degs.

2 – In a large mixing bowl, use a potato masher to shmoosh up the chickpeas. If you have some sort of fancy food processor, you can probably just chuck everything in there in one go and be done with it, but I don’t have one, so you have to sit through my slow manual instructions.

3 – Mix in the onion and garlic, season with the spices, some salt and pepper, and the fresh herbs.

4 – Beat in the egg and breadcrumbs and stir to combine. The consistency will be similar to my Thai Fishcake recipe, or any other sort of fritter/burger-type thing. You should be able to form little patties on a tablespoon and have them hold their shape.

5 – Coat the holes of a muffin pan in a little oil – I put some oil on a paper towel, then wipe the oil in to each hole to coat.

6 – Roll the mixture in to balls – you should be able to make approx 12-16 depending on the size. Roll each ball in to the polenta to coat.

7 – Place a ball in each hole of your muffin pan, and cook for about 20-30mins. When they are brown and a little crunchy, they are ready.

Serve with some yoghurt for dipping. I topped yoghurt with crushed pistachio kernels which was a bit yummy.

baked chickpea fritter appetisers

Baked chickpea fritters – perfect Moroccan appetisers

We’ve come home to what passes for ‘normality’ to find that my beloved’s entry in the Comic Sans for Cancer competition has been selected for their exhibition in August (amazing!), and that I have a few exciting content/writing-based job interviews and meetings lined up – including a food-related one. Good times. (Incidentally, if you’re hiring, here I am on LinkedIn being all professional and job-hunty.)

Now I just need to decide what to make for dinner tomorrow night…

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