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makiwi

Instagram - Thu, 2018-01-25 14:33
I have finally started that Instagram account for stationery and art or things I make and stuff, @atelier.makiwi I’m not sure if I will move my tatting posts there too...

makiwi

Instagram - Wed, 2018-01-24 21:22
Nothing says 1970s like a spider plant draped all over your food.

makiwi

Instagram - Wed, 2018-01-24 04:57
#ursulakleguin #hobonichi #hobonichiweeks #kaweco #funassyi

makiwi

Instagram - Tue, 2018-01-23 17:51
More green Fanny Cradock creations! The theme for these is Easter. Even bunny ears can look like a skin disease- who knew? (They’re supposed to be adorned with lily of the valley flowers actually.)

makiwi

Instagram - Tue, 2018-01-23 12:40
I am not sure how much longer I can keep posting these Fanny Cradock photos. They are kind of dragging me down psychologically. The thing is, if you read her recipes, many of them are perfectly reasonable. It’s just that her eye for decoration, not to mention her imperious tone and terrible, terrible snootiness, can get quite depressing. Anyway...here’s some more GREEN FOOD -this time some sweet things. Dig the minty green marzipan and fondant, the buttercream, the mysterious cone of green tinted brandy butter for the Christmas pudding! If you want to know more about Fanny, look up “The Way We Cooked Fanny Cradock”, and “Fear Of Fanny” on YouTube. The former was part of a BBC4 series about famous British TV chefs that aired around 2005. The Fanny episode also covers Graham Kerr (“The Galloping Gourmet”) and the contrast between them personality wise couldn’t be bigger. Fear Of Fanny is a dramatization of Fanny and Johnnie’s lives from the early 70s and later. Both are highly recommended.

makiwi

Instagram - Mon, 2018-01-22 14:52
I need to take a break from Fanny Cradock. Here are two of my favorite things, cats and onigiri, in one tiny image. It’s a pin badge from Pottering Cat, a Japanese brand - of course. Come and follow my new stationery / crafting things type Instagram @atelier.makiwi !

makiwi

Instagram - Sun, 2018-01-21 19:04
Fanny Cradock has her way with vegetables. Even when they are raw, they somehow manage to look slightly terrifying.

makiwi

Instagram - Sun, 2018-01-21 13:22
Back to Fanny Cradock. Here is a selection of Dressed To Impress roasts and such. It’s enough to make you lose the will to live. I have no idea why the first one has a...peacock? turkey? decoration stuck in, since it’s actually a roast blade of pork.

makiwi

Instagram - Sat, 2018-01-20 19:59
Taking a pause from Fanny Cradock to pay tribute to Paul Bocuse, who passed away earlier today at the age of 91. This is a photo of a navarin d’agneau printanier (a ragout of lamb), from Bocuse à la Carte, published in 1985. It still looks fresh and delicious. La nouvelle cuisine, of which Bocuse was a foremost proponent, revolutionized the world of high end cuisine in the west with its emphasis on the freshest seasonal ingredients, especially produce. It still influences the way we cook and eat today.

makiwi

Instagram - Sat, 2018-01-20 13:53
A selection of more green food from Fanny & Johnnie Cradock Cookery Programme, all of it savory. We have chicken in a cream sauce with wild thyme, which sounds quite nice...surrounded by green(ish) peas, and piped mashed potatoes dyed blue-green!! Then we have cream of broccoli soup, where the natural green color is let’s say, enhanced. Lastly we have an all green dish which I don’t think is dyed, but it’s just a reminder that a green omelette surrounded by green cucumbers is not a very good look.

makiwi

Instagram - Fri, 2018-01-19 20:25
As I mentioned before, Fanny Cradock loved to dye food, and she especially favored a particular minty blue-green color. These are hard boiled eggs with an anchovy filet on top plus a dollop of mayonnaise and some paprika...which should theoretically taste ok (I haven’t tried them)...but then she felt the need to jazz them up by dyeing the eggs blue-green.

makiwi

Instagram - Thu, 2018-01-18 19:09
Oh dear. Sure, it’s from 1971. But the Small Fry this was aimed at are now in their 50s and 60s. This isn’t as in the deep ancient past as you might want to think.

makiwi

Instagram - Wed, 2018-01-17 19:03
Another traumatic edible rodent from Fanny and Johnnie Cradock Cookery Programme. This one is a Nursery Christmas Pudding, or as Fanny insisted on calling it, “Pouding de Nöel Pour Les Enfants”. (One of her defining characteristics was that she was a terrible francosnob.) Anyway, this was the Christmas pudding she suggested serving to those poor beleaguered Small Fry on Christmas Day, 1970. The leering Toby jug adds just the right touch, n’est-ce pas?

makiwi

Instagram - Wed, 2018-01-17 16:18
The frustrating thing about Fanny and Johnny Cradock Cookery Programme is that it actually has lots of good recipes and information...but then you see something that makes you go

makiwi

Instagram - Tue, 2018-01-16 19:25
More from the For Small Fry section of Fanny and Johnny Cradock Cookery Programme. The Olly Olly Bird is essentially an eggplant with a rosemary sprig stuck up...the bottom. The swans are boiled eggs with pipe cleaners stuck into them (at least the instructions tell the small fry to “use unused pipe cleaners”), and yolk mixed with mayonnaise dyed green. This pale minty green is a recurrent theme, as we shall see later.

makiwi

Instagram - Tue, 2018-01-16 12:06
Among other things, Fanny Cradock had a penchant for deep fried food. Here is a table display made with deep fried sandwich bread (“the silver platter is our own”); the 2nd photo is of an enormous potato chip (crisp) flower.

makiwi

Instagram - Mon, 2018-01-15 17:49
In almost every early issue of the Fanny and Johnnie Cradock Cookery Programme there’s a one page feature called Specially For Small Fry, presumably aimed at children. This is from the back cover of Issue 3. Bananas rolled in chopped nuts, stuck into canned pineapple rings, with maraschino cherries stuck on the tips. Just in case, they are supposed to look like candles. For some unknown reason, the Small Fry feature is absent from most of the later issues.

makiwi

Instagram - Mon, 2018-01-15 12:36
Issue 3 of Fanny and Johnnie Cradock Cookery Programme is all about casseroles and stews. Things look pretty good to start with - this goulash on the cover for instance looks quite nice, making allowances for 1970s printing technology and so forth. But then, you turn a couple of pages, and are confronted with a work of surrealistic art in meat and vegetables.

makiwi

Instagram - Sat, 2018-01-13 22:42
More from Issue 1 of Fanny & Johnny Cradock Cookery Programme, which was about poultry. This may look like a perfectly normal duck a l’orange, until you see the whole picture (2nd photo)....AN ALIEN IS GROWING OUT OF IT.

makiwi

Instagram - Sat, 2018-01-13 13:27
So the very first food photo in Issue 1 of Fanny & Johnnie Cradock Cookery Programme [sic], published in 1970, is this chicken in a pot. The things that look like a weird skin disease are mushrooms tucked under the skin. It was Fanny’s idea to do a “modest” version of a classic French chicken dish called Poularde demi-deuil (chicken in half-mourning), which gets its name from the thinly sliced black truffles under the browned braised chicken breast, that reminded someone of a widow’s veil. You can see how it’s supposed to look like here: http://www.marieclaire.fr/cuisine/poularde-demi-deuil,1205562.asp The odd thing is, this is the only photo of this dish except for some preliminary step-by-step photos...none at all of the finished bird.

some of my flickr photos