About me
The basics…
I am Becky a 30 year old girl, cohabiting in the East Midlands, but I work in London a lot so spend a hell of a lot of time on trains which gives me plenty of time to think for my obsession about food
Despite living in cities all my life , my parents inspired a great love of nature and we were often found to be foraging for fungi and gathering blackberries or picking mussels on the beaches in Devon. I still walk a lot and enjoy foraging and eating outside .
Even in the centre of towns I live right in the town and have happily picked plenty in the city centre blackberries , elderberries, rosehips and the odd bracket fungus.
If you to enjoy making the most of the outdoor I have put together some feminine foraging tips and you might want to check out items in the wild food cooking section.
I am always keen to here from other people with comments , suggestion or to share you food stories , you can contact me at girlinterruptedeating@gmail.com or leave a comment on my blog.
I have a bunny collection – mostly Sylvac, but I do have a Denby rabbit as well
I just found your flickr and blog and wanted to let you know you’re my latest hero.
I, too, dream of a small cottage in the woods, with a river and a fireplace. Only I don’t have the vast knowledge you do of what’s edible and what will sicken/kill you. I am very keen to learn, though.
Your cooking photos and entries amaze me. Pity you don’t have your own restaurant!
Cheers,
Laura
You’re getting easier to google!
Hope you’re well.
Love your blog and pics, have a great Christmas and New Year.
Stu
Love your blog and superb photos, have added you to my blogroll on the Yorkshire Dales Food Blog, Thanks Chris
I’ve just discovered your blog. It’s sensational and is now in my faves !!! Live like you mean it, and thanks !
Murakami and Atwood are favourites of mine too. Mitchell did Cloud Atlas, right? Hard work but worth it.
Hey! Thanks for the recipes – your site is great! I found you from Flickr where I was impressed by your photography. I love how you bring out so many colors.
I write a newsletter for my family and friends every quarter and I wanted to ask you if I could use your recipe and pic. I’m researching the health benefits of Hawthorn – not many people know what it is in the US – and it would go perfectly. I’d love to give them a reason to give Hawthorn a whirl. It’s not biggy if you’d rather keep it just to this website, but I thought I’d ask if you mind.
Thanks again for your great site! Love it.
LEAH!
I came across your blog and thought your bloggers might be interested to know that Hambleden Herbs are having a special 50% off sale of all their products in the Antony Worrall Thompson range ( http://www.hambledenherbs.com/awt/). What’s more if you put the code Blogger05 in the promotional code, they’ll take another 10% off. There are some lovely mixed herb grinders in the sale, vanilla and chocolate sugar, and lots more, not to mention some delicious recipes care of Paul Clerehugh of the famous Crooked Billet gastropub.
Hambleden are a small, organic herb and tea company based in Wiltshire. They started as a family business about 25 years ago and many of their herbs come from exactly the same producers as when they first began.
In particular, the Russian Tmin is really good and my kids seem to love it on just about everything – from crispy potato skins to chicken and even steak.
Anyway, as a blogger myself (albeit of a very different kind), I know that you must get loads of emails so I’ll leave this one with you.
Good luck with the blogging.
Kind regards
Suzanne
I just want to thank you for putting this blog ‘out there’. The writing and recipes are direct, succinct and easy to follow. The pictures are ad-worthy!
I prefer perusing your recipes to food networks’ and forward your link to friends who have only 5 minutes to read a recipe before cooking.
I just stumbled onto your beautiful foodblog & I am glad that I did! Love it!!
I love a good stumble – or link should I say –
what great recipes, nice writing and temptingly good photos
With so many food blogs it all gets a bit overwelming but some blogs just grab you
- like yours.
How are you creasing the edges of your quiche pastry? It is beautiful.
We are wild harvesting chantrelles and finishing up the fall harvest. Canning ground cherry/green tomato relish, salsa, and jam!! It’s all green, yes?
Getting ready to try some of your winter squash recipes with heirloom winter squash from our farmer’s market.
Hi Becky,
I’ve tried to send you an email but your email address keeps bouncing back, is there another way I can contact you?
Thanks!
Sarah