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Just in time for Easter, Egg But has gone all eggy. Be warned though, this is no quick peek while the boss isn't looking post. It demands attention. It's more of a magazine, only it's printed on one long piece of none existent piece of paper. I suggest you print it off, take it home and sit and read it with a lovely cup of tea and a dippy egg. Origins of Easter. You all know about the Christian version of the celebration of Easter, so I don't need to tell you about that. I also probably don't really need to ramble on about the over commercialisation of Easter and the ridiculous amount of chocolate eggs that appear on sale soon after Christmas. Instead I'll talk about what we used to do before Christian times, the original origin of Easter. Eastre was the goddess of spring and fertility. A month equivalent to April was named after her and feasts were held throughout the month to honour her. At the first full moon after the vernal equinox (which is today!) there would be a special celebration. Eggs, a symbol of fertility and nature reborn, were painted brightly to represent the sunlight of spring and ...

I am almost reluctant to write this post as it seems we have uncovered a secret Veggie Com restaurant in Hoi An. This place is amazing and yet we'd not seen it on any of the usual listings. It's a great place to get away from the crowded tourist streets and enjoy top-quality vegetarian Vietnamese  food with not a single person hassling you to buy a book, packet of peanuts, newspaper etc etc. The restaurant was recommended to us by our landlord. We'd arrived home one afternoon shortly after moving in to our new house in Hoi An to find two monks sat at our dinner table having lunch with the landlord. It was a bit of an unexpected sight! We found out that the people we were renting from had fairly recently bought the house and so were having it blessed. By the front door there was also a table of food laid out as an offering. I'd imagined that all the food was homemade, that they must have been slaving away all day to put together this impressive feast for the visiting monks. It turns out however it was a take-away! Ha. Apparently the restaurant has quite a reputation ...

This fruit, with which I'm sure you are all well familiar with, just had to be included in our experiments if only for the reason that somehow the arrival of the watermelon enabled me to convince Andy to pose half naked for these ridiculous photos: Actually though there are lots more reasons. Firstly I have a fond attachment to the fruit. I have a vague memory of being introduced to it on a holiday as a small child in Bulgaria. I was so in love with it then that I insisted we brought one back on the plane home with us. I can only imagine how ridiculous I must have looked as a skinny little kid climbing on to the plane with my arms proudly wrapped around the biggest melon I could find. The next reason is that the experience of eating a 'real' watermelon is unlike any you 'll get from another fruit. I say real because I know, you can get watermelons at home, BUT believe me, they just aren't the same. Watermelons you buy from a supermarket in the UK that have been shipped across the world are just enormous balls of hard, flavourless, light pink ...

Mmmm, just seen this recipe for nettle pesto on Joanna's Food. It looks amazing! I almost wish I was back at home to try it out. Nettles are packed full of healthiness, they grow everywhere (you could say like weeds...) and yet I've still not managed to get into cooking them myself despite being told years ago how good they are and how easy they are to cook with. This recipe looks really simple, so I'm thinking it must be a good one for anyone looking for an introduction to wild food. It is the best time for nettles in the UK right NOW. For the best nettles pick the young fresh green tips of the plant. Be careful not to pick from anywhere that is likely to have been sprayed with chemicals and pick as far from paths as possible (to avoid dog pee). I'm slightly gutted I can't do this myself this year, so can someone please make it for me and let me know how it is?... Nettle Pesto Nettles Mint (if you've got it, or other herbs, or none) Garlic Wholemeal bread Cheddar Oil Pick a colander full of young nettle tops (you'll need gloves). Rinse them, then plunge them into boiling water for one minute ...