My sharpened knife, stone and sliced chillies with olive oilToday I am cooking ox tongue. It is so exciting to cook again; I started
cooking round about 2015 and then about 18 months ago I more or less stopped. I
really don’t have a specific reason except to say that we were in the process
of selling our home where we lived for almost 41 years and I got somewhat ill
as well. I had to concentrate on the logistics of re-potting plants to take
with,...
