Cooking with the British Bint

Aaah! We thought it was spring but then on Monday opened our curtains to see this:

Very beautiful to be sure.The kids strapped themselves into their snowpants and spent the day shrieking with excitement that there was no school. And then sledded all day while I kept busy in the kitchen.

The rest of the week was grimly cold so I stocked up on carbs. I am obsessed with food but I get a bit sick of these self confessed foodies who will only use the highest quality goat's cheese where the goat was organically milked or who won't use a common or garden rotisserie chicken unless it has lived a healthy life in a close community of other chickens. That's fine for some people who are loaded I guess, like Gwyneth Paltrow who has her kids on a carb free diet (that puts a new meaning to the term deprived childhood doesn't it?)
No, I reckon the real skill is finding a bunch of wrinkled old vegetables, some past their sell by date herbs, and a few odds and sods in the back of one's cupboard and then bunging them together to create a delicious okay edible meal. Are you with me?
So that's what I did. I made some pizza dough. I slopped some barbecue sauce on it. I put some bits of roast chicken on.
It's not rocket science.
But it is delicious.

Barbecue Chicken Pizza - it's really hard to make (not)

Don't get me wrong. I am a total food voyeur. I love to peruse pretentious foodie markets and nibble on bits of organic Camembert and inhale the scent of freshly made chocolates. But I'm not going to shell out for it, because I'm not daft.
On a recent trip to New York I realized most of my photos were about food.
Trip to Food Paradise aka Chelsea Kitchen:

Is that Gwyneth Paltrow? No it's me!

Heaven on earth (Dim sum in Flushing):

Oh yes I did - asked for a fork in a dim sum restaurant

Live fish at a supermarket in Flushing

Where was I?
Anyway the week ended on a high note. Today has sunshine flooding down on us and even the guinea pigs are romping free in the grass.

So tell me this: are you a foodie or just a culinary genius like moi who can make a silk purse out of a sow's ear? Isn't it just pretentious to always have to have to source the wierdest, most obscure ingredients to put in your stew? Yes I mean you Fearnley-Whittingstall and your placenta stew.

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