Month: February 2014

Carrot Cake

We’re veering dangerously close to March and I’m not at all happy about it. I don’t want to write my dissertation (on conceptions of sufferance in the 12th century – What fun!), whilst also juggling a couple of essays and keeping half an eye on my ever looming exams. I don’t really want to shuffle from tube station to the library and back again when London is heavy with damp. And heck, I don’t want to be trapped in a reading room where the temperature never strays from twenty degrees and the biggest irritant is the persistent sniffer sitting opposite. No. I really, really don’t want to do any of this. Yesterday I was dangerously close to taking temporary leave from blogging until the summer, to ‘work on other projects’ (i.e. sulking over how much work third year entails). A sad thought. After all, at least it can distract me from sniffing students and 12th century practices of flagellation. So I’m still here, but for the next few months I’m taking a purist approach to food blogging. Read More


“Caffe con panna” “Per voi?” The bartender looks bemused. For me? Obviously, who else would willingly order espresso topped with whipped cream at 9pm on a Sunday? I nod. He still looks bemused. Now a huddle of elderly Venetians are laughing. My montagna di panna is causing an unexpected stir. I finish it quickly and step out into the damp, heading towards St Mark’s Square. It’s odd: no tourists and few people, bar a large group of elderly, fur-clad women leaving the Teatro la Fenice. San Marco’s is eerie. The chairs are stacked outside Caffe Florian and a bitter wind from the lagoon disturbs the puddles in the square. I miss the orchestras, competing for customers to sit down and drink overpriced coffee and summer’s long, humid evenings. It begins to rain. I’m told that there should be acqua alta tonight: a regular occurrence in Venice during the winter, hence the raised walkways circling Saint Mark’s. I follow the signs towards ferrovia. Venice must be one of the safest cities in the world, yet the Read More