Welcome to Tea & Biscuits, a blog about food and cooking.

So why this blog? I mean, there must be thousands of cooking blogs out there. What would inspire me to start another one?

On a recent visit home to the UK I spent a day out in Cambridge with my brother-in-law while my sister and niece went off to do something else. As the afternoon wore on the inevitable conversation about “what’s for dinner?” came up. Eat out? Take out? No, I’ll see what’s in the fridge and make something at home. And so I did. Rooting around in the fridge and cupboards I gathered enough bits to make stuffed chicken breast with a mushroom gravy, mashed potatoes and glazed carrots. The family was mightily impressed that I could “make something this good out of nothing”. “Well, not quite ‘nothing'”, I said.

In the conversation that followed we talked about how the meal came about and my brother-in-law suggested I start a blog for family and friends spread across the globe. (I live in San Francisco and I have family and friends in the US, UK, Hong Kong and Australia.) With one exception (another BIL in Scotland) none of them cook the way I do but all of them enjoy good food. My hope is that this blog will encourage some of my family and friends (including friends I haven’t yet met) to practice and expand their cooking skills and most of all to enjoy the adventure.

So, why this blog? Well, it is primarily directed at family and friends so I hope they and others will read it when they want some advice or inspiration. And so it doesn’t matter much to me how many other blogs there are. I love all things food and cooking and I am most happy when I am sharing the knowledge I have gained over the years – especially with those who want know.

I live to cook. It is what I was born to do. Devoting an inordinate amount of time to practicing my craft is time well spent for me. However, I recognize that not everybody shares this passion; some are quite happy to enjoy the good food others have prepared for them and there is nothing wrong with that. Each to his own and all that. If you are one of those people this blog probably isn’t for you. For those reading this who share my passion (or at least have an active interest), I hope we can learn from each other. If you just want to try new recipes or processes with a better than even chance of success, please feel free to take from my ramblings what you will.

When I began my (amateur) cooking career, lo these many years ago, I had many more failures than successes. I tended to tackle projects that were perhaps a little ambitious for a novice but I was undeterred and kept plugging away at it. As time went on the balance shifted to more successes (although not always raging successes) than failures and as success feeds upon itself, I became more confident and proficient. The “time” I am talking about here is measured in years, not days or even months.

My point is this: you watch TV chefs do their thing and they tell you how “easy and delicious” this is because it probably is easy and delicious. What they don’t mention is that it takes a long time and lots of practice before it becomes so. There is no shortcut to success in cooking, no “secrets” to get you there faster. It takes a lot of focused attention and most of all, practice, practice and more practice.

That being said, one of the things I hope to do with this blog is to help cooks understand the ingredients they are working with and how cooking works, and perhaps to reduce the frustration that often comes with cooking disappointments. Such disappointments and attendant frustrations will often discourage further attempts to break out of the same old, same old choices for dinner. Armed with the knowledge I hope to impart, readers will have a better chance at success but make no mistake, it will still involve a lot of trial and patience. I mean, you can talk about this stuff for days but absolutely nothing beats strapping on an apron, picking up your knife, pots and pans and other cooking paraphernalia and diving in.

The goal though, is well worth the effort. Feeding family and friends good, wholesome food that satisfies the body and spirit is an expression of love and a joy for both the cook and guests.

One final thought: I think a little humility in a good cook does not go amiss! There is a well known chef called Jacques Pepin who began his career as an apprentice in post war France at the age of 13. In a recent interview he said of today’s celebrity chefs, “The trouble with young chefs today is that people tell them how great they are and pretty soon they start to believe it”. Pride cometh before a fall, as the old biblical quote tells us. So, by all means bask in the glow of the compliments on a fine meal made from ‘nothing’ but don’t forget to reset the dial on your ego for the next meal you prepare.