A beautiful post, Mark. I’ve listened to and re-read the first paragraph a few times, feeling like I want to laugh and cry in equal measure.
This stew is very different to where I come from (more affectionately named ‘Scouse’) but looks delicious all the same. Will definitely be adding this to the cook list!
Gentle and beautifully written. They are the memories that we will never stop unpacking and re-filtering. 'A few quid saved.' Lovely. Never had vignarola, though all of its constituent parts I love, so I must put that right... spend a few quid. Chuck Berry not really my bag, but I listened to Nadine this morning over tea and toast – those saxophones sound good.
Oh Mark, I felt every word of this rather than merely reading it. I too am facing the 12th anniversary of my father's death in July and his birthday in June. He was very distant and I wasn't allowed to be close to him. My mother made sure of that. Much love to you x
Complicated business just being alive isn’t it. Parents are bonkers, and we easily follow in their footsteps if we aren’t careful. Sending you huge love xx
What a joy to read and listen to. I’ve never been game to cook artichokes, but perhaps after reading your recipe I should give them a try when next in season in Australia
I totally get anyone's apprehension at cooking with artichokes - they are a little intimidating - but once you do, you'll do it often. I still find it incredible that someone on the other side of the world reads these words! Thank you for being part of this place
I was on the other side of the world when my dad died suddenly so I still feel very removed from the whole episode. My mum decided she would then eat as much risotto as possible as he always hated it (can’t blame him, savoury rice pudding 🤮).
5 months ago, almost 11 years after he’d died, I had resuscitated her in her freezing cold kitchen and suddenly didn’t feel as removed anymore… she’s been eating many of your recipes from Herbs and Spice since.
Wow, Gill, that's quite the thing to have to go through. I hope you and she are both ok. And yes, it seems to get more circular and more bizarre.
Eating as much risotto as possible is quite a reaction to your father dying! Like hearing Baker Street, if eating risotto happens twice a year or so I'm very very happy with it...any more and I have strong opinions...you'll be happy that there isn't (as far as I can remember) a single risotto in either Spice or Herb
The recipe looks enticing. I think it would be something that make most Italians smile...and even the rest of us who truly enjoy seasonal vegetables prepared together...
On a completely separate topic, I heard yesterday on Music 6 radio that you will be making an appearance (or at least your voice) next Sunday... Nice! I shall make sure to a listener on that day!
You need to go and live in Rome where everyone buys the vignarola ingredients freshly prepared from the local greengrocers... no faffing with artichokes, just sautee some onions, vignarola in the pan, wine and lid on....
Simplicity itself - that's why I can cook in Italy I reckon.
Such a beautiful post Mark - quite something. I have loads of artichokes growing but never cooked them! I will have a go because it looks utterly delicious.
Just great writing .
Thank you Tim, that means a great deal
A beautiful post, Mark. I’ve listened to and re-read the first paragraph a few times, feeling like I want to laugh and cry in equal measure.
This stew is very different to where I come from (more affectionately named ‘Scouse’) but looks delicious all the same. Will definitely be adding this to the cook list!
Thank you Mark. Are you a Liverpudlian?!
Sort of… I grew up on the outskirts, on a farm talking to animals more than people - so I didn’t catch the accent!
that sounds like a very fine place to be (and the right way around with people/animals!). I'm very attached to Liverpool
Gentle and beautifully written. They are the memories that we will never stop unpacking and re-filtering. 'A few quid saved.' Lovely. Never had vignarola, though all of its constituent parts I love, so I must put that right... spend a few quid. Chuck Berry not really my bag, but I listened to Nadine this morning over tea and toast – those saxophones sound good.
Thank you Matt…you are right on all points, as ever
Oh Mark, I felt every word of this rather than merely reading it. I too am facing the 12th anniversary of my father's death in July and his birthday in June. He was very distant and I wasn't allowed to be close to him. My mother made sure of that. Much love to you x
Complicated business just being alive isn’t it. Parents are bonkers, and we easily follow in their footsteps if we aren’t careful. Sending you huge love xx
Very true. Xx
Beautiful writing, thank you
Thank YOU
What a joy to read and listen to. I’ve never been game to cook artichokes, but perhaps after reading your recipe I should give them a try when next in season in Australia
I totally get anyone's apprehension at cooking with artichokes - they are a little intimidating - but once you do, you'll do it often. I still find it incredible that someone on the other side of the world reads these words! Thank you for being part of this place
I was on the other side of the world when my dad died suddenly so I still feel very removed from the whole episode. My mum decided she would then eat as much risotto as possible as he always hated it (can’t blame him, savoury rice pudding 🤮).
5 months ago, almost 11 years after he’d died, I had resuscitated her in her freezing cold kitchen and suddenly didn’t feel as removed anymore… she’s been eating many of your recipes from Herbs and Spice since.
Isn’t life circular and bizarre.
Wow, Gill, that's quite the thing to have to go through. I hope you and she are both ok. And yes, it seems to get more circular and more bizarre.
Eating as much risotto as possible is quite a reaction to your father dying! Like hearing Baker Street, if eating risotto happens twice a year or so I'm very very happy with it...any more and I have strong opinions...you'll be happy that there isn't (as far as I can remember) a single risotto in either Spice or Herb
Lordy Mark! I wasn’t expecting that. You made me all teary-eyed before lunch. Brilliantly written.
Beautiful. And I was just looking for a broad bean recipe for my first ever crop. Perfect timing as ever.
Thank you thank you Anna. I love those first few broad beans as much as anything from the garden
❤️
The recipe looks enticing. I think it would be something that make most Italians smile...and even the rest of us who truly enjoy seasonal vegetables prepared together...
On a completely separate topic, I heard yesterday on Music 6 radio that you will be making an appearance (or at least your voice) next Sunday... Nice! I shall make sure to a listener on that day!
Thank you Jack! And yes, I’ll be there in person and v much looking forward to it
This is so moving. Such beautiful and poignant writing - how can every reader not now rush to make your vignarola?
Thank you Sophie, that’s very lovely of you
You need to go and live in Rome where everyone buys the vignarola ingredients freshly prepared from the local greengrocers... no faffing with artichokes, just sautee some onions, vignarola in the pan, wine and lid on....
Simplicity itself - that's why I can cook in Italy I reckon.
*That’s* why you are almost always there! Which is of course the very best reason
Such a beautiful post Mark - quite something. I have loads of artichokes growing but never cooked them! I will have a go because it looks utterly delicious.
Thank you Anna, and really do - its the easiest and most delicious thing
That looks, and sounds, wonderful. I dislike artichokes - could there be an alternative??
Thank you June. I’d be inclined to quarter a few little gems and add them with the broad beans
Thanks!
Thank you JP, and apologies - I hope you can still focus on your knife and fork!