Monthly Archives: March 2012

About the LAB kitchen

Simply, LAB is me. It’s my first three initials.

But LAB is more than that, it is also about the labrador that sits at the edge of the kitchen. Labradors are the best kitchen assistants – their eyes tell you that whatever you’re cooking is GOOOOOD. So it is symbolic of the approval you want when a new creation comes out of the oven. Most of my life there has been a labrador at the edge of the kitchen who pined for a crumb to fall from the good experiments and enthusiastically ate the failures to show me I was improving and should keep cooking.

But mostly LAB is my philosophy for food, or at least it is how I justify why I never follow a recipe. Continue reading

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The LAB Kitchen will commence in 7 days…

The LAB Kitchen will be born with its first official post on Easter Sunday with a befitting recipe: An Experiment in Perfecting Hot Cross Buns Until then I must go back to the lab to continue my research (by which … Continue reading

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