I guess the reason I have an iron stomach.  I grew up with some suspect kitchen dry storeage.  "Just skim off the weavils".

Are the cleansing processes now used for food, been an instigation to current day allergies, etc.  I wonder.  Not filthiness but not absolute bacterially clean.

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I agree with your thoughts on the basics, Crikey. Similar to a dancer or musician who uses basics and adds pirouettes or pizzicato. The embellishments.

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Discovered last night, whilst eating grilled fish and veges, that lemon juice on pumpkin is delectable.  (Was that a sweet/sour moment?)

DEB

i'm going to make a great big batch of chicken stock this weekend and freeze it for some quick soup meals.  I usually rest my spoon in a cup when I'm making soup.  Rinsed of course.

I'm going to make pea and ham soup with a ham hock and split peas.

I'll rest the spoon on a plate or or cup or bowl or whatever happens to come to hand.

for a pumpkin soup Lloyd/Deb

sometimes I will rub the pumpkin pieces with tandoori paste, then roast the pumpkin....

finish as usual

yummo

Do you add any oil?

only to the roasting pan