“If I had my life to live over again, I would have made a rule to read some poetry and listen to some music at least once every week.”
– Charles Darwin

Lovely ones,

I was asked recently if I listen to music when I cook and if I did, what kind.

And so here’s a thing about me, I have a music memory.

Actors have a memory for scripts, accountants have a memory for numbers, athletes, a muscle memory. For me? It’s music, tunes and jingles.

Can’t tell you why or how I have it, I just do.

Having a music memory manifests itself in me remembering music after hearing it once or twice. I remember a tune as easily as remembering my child’s name. I play and sing music by ear, and I can tell you what brand the associated marketing jingle is for. In short, I’m a marketer’s dream.

It’s weird and lovey and a running joke in the family that I’m the one you want on your Trivia table if there is a show tune question.

So, yes, I listen to music all the time – both consciously and subconsciously. And the music I play when cooking and working in the kitchen is eclectic. It can be jazz one day (10) The Oscar Peterson Trio – In Tokyo, 1964 – YouTube and Kylie Minogue the next.

I can swing between Satie (10) Erik Satie: Gymnopédies & Gnossiennes (Full Album) – YouTube and Abba quite easily and when no one is watching, I dance to Tiesto 10:35 or A Little Party Never Killed Nobody (10) Fergie – A Little Party Never Killed Nobody (All We Got) ft. Q-Tip, GoonRock – YouTube or Groove is in the Heart (10) Deee-Lite – Groove Is In The Heart (Official Video) – YouTube with great abandon.

And I am currently listening on repeat anything by these beautiful people – Wasia Project – YouTube

My love of music is broad and my memory of it vast, and I wouldn’t have it any other way.

Find what you like listening to when cooking or when you just need to hear something that makes you feel good – it makes such a difference.

We have been making some Greek food this week. I LOVE Greek food. The saltiness and creaminess of Feta Cheese is starting to become an obsession of mine. Starting Diana??? I figure I’m sharing this news with like-minded people and this is some kind of group therapy, but I am going to have to stop eating Feta soon…….possibly? One day?

When it comes to desserts, I like most of them. But I particularly like the old-fashioned ones – rice custards, steamed puddings, lemon meringue pie, crumbles, custard with anything. And I think it’s because I spent some of my childhood in the UK and we had a “hot lunch” every day at school. Generally, think over boiled peas and instant mashed potato……. but equally think custard and puddings.

So, I made cherry clafoutis this week. It’s easy, delicious, contains fruit and is custardy. Heaven! See the recipe page for details.

Also, peaches are starting to appear, have you noticed? So I also made a Peach Cobbler.

A cobbler (when talking about the dessert, not the person who makes shoes….) is slightly different depending on where you are eating it. In Australia and in the UK, it is usually a fruit that cooks/stews well – peaches, plumbs, apricots etc that has a layer of dough on top. The dough is actually a bit like a scone mixture so it turns almost cakey when it is baked. In the US, it can be a bit more like pieces of dough (like small dumplings) placed over the top of the fruit and some parts of the dough stirred into the fruit. Either way and wherever you are eating it, it’s delicious.

And here’s a piece of trivia for you – in 2013, the Texas Legislature elected peach cobbler as the official cobbler of Texas.

Funnily enough, Cobbler goes marvellously with cream, ice-cream and custard. Note I put AND not OR.

And I didn’t intend to finish this blog on a low note, but I read this letter recently and it reminds me of how short lived some loves can be. It is achingly sad but also a reminder to hold on to what’s important – people, experiences and seeking enjoyment in the small things. Sleep well my love – by Shaun Usher – Letters of Note

So, as well as listening to music and making something lovely in the kitchen this week, my wish for you is that you get some time to recognize the value and beauty in even the tiniest moments.

Until next time,

Diana x