HeyJaredA kitchen diary, of sorts. by Barley Blyton
Everyday adventures, a kitchen diary of sorts, with tangents.
- Indexed issues, last 90 days
- 3
- Latest publication
- Aug 30, 2026
- Audience
- Checking…
- Earliest in this view
- Jul 16, 2026
Latest issues
Camping (opens the original)
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August 3rdCrab on toast with butter and lemon, mozzarella and tomatoes and basil. August 4thSweet red onion and chard omelette, green beans with tahini and walnuts.August 5thChicken, fish sauce, Thai basil.August 6thPeaches, stracciatella, oil. Carbonara, basil, and tangy Jura orange. August 7thPeach yoghurt and apricots. What time do the morning glory open? The wind is blowing the right way for outdoor peace. I drink my coffee outside. It’s cold and I’m in a coat to begin with but by the time t
A 'lavish mess' and a kitchen diary. (opens the original)
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July 18thCourgettes, and garlic, and gnocchi, and cheese.Among brown paper bags there are nine mandarins and seven nectarines tumbled across the oil-darkened stone whose surface has always reminded me of trout-tummy.An oil painted scene of scattered bottles and broken plates, oysters and peaches hangs on the wall reflecting back the perennial state of the kitchen.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!UeiL!,f_auto,q_auto:good,fl_progressive:ste
Wine in context (opens the original)
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Friday eveningHeat glancing off stone, bare soles seared.The fig has 42 figs on it, some pendulous and purple, some still small green knuckles of fruit.I can only see the shadow-paws of the cats in the wisteria shadeTom has chosen this hottest of days to roast a shoulder of lamb in the oven.A strange choiceAnd yet,The juices, the garlic, the meat tender-salty, anchovy-melty,Something of the feeling of GreeceA glass of wine, grapes picked in the strangle of covid, wine snuggled under a yeast duve
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