Just a catch up . . .

Sunday 5 March 2023

 

kitchen table 






Its been three years now since I left my home in the UK to move back to Canada.  There have been a lot of changes in my life since then and since moving into my own home in May of 2021.  Its quite different cooking for one person as opposed to cooking for two or more people. You have probably noticed that I have cut back on the sizes of my recipes quite a bit.



There have been other challenges also in cooking the things I want to cook. Its much harder here in Canada to cook the traditional English food that I was cooking in the UK.  The center I live in is a very rural area. It is often difficult to get the things I want to purchase when I am trying to cook recipes.  


I will make plans to cook a few different recipes, but more often than not  my plans go awry when I get to the grocery store and discover that the ingredients I wanted are just not available, or the ones that they have look incredibly manky. 



place setting 






I find myself falling into really bad habits as well. I only ever rarely (read never here) sit down at the table to eat a meal.  It often seems like too much trouble to set the table, etc. for just me.  And so I end up eating on a TV tray and eating in front of the television without any thought much as to what I am eating.

I don't have any strict meal times.  I eat whatever, whenever. I am missing the structure of having three regular meals a day.  Breakfast, lunch and supper.  It very naughty of me to have gotten into those poor habits.

I will go out to check my post and smell the bacon cooking from a neighbors house and think, ohh, I would love a nice cooked breakfast, but then . . . I don't bother to cook myself one. Too much trouble.  I think I have been a bit depressed, which I suppose it only natural given the circumstances.

I went from cooking for a large family of seven people, to cooking for a living, and cooking for two people and guests, to now cooking for one. That's a huge change.


carrots





Then I get readers who are new to the page questioning why I sometimes cook North American recipes. Am I not The English Kitchen?  I hate disappointing people.   I have over 13 years worth of 365 days a year recipes on here, many of them traditional English/British recipes . . . I worked hard to build my brand and reputation.



Do I change the name of the blog and let "him" take everything that I have worked so hard for on here away from me as well? I don't think that would be very fair.


So I don't think I will ever change the name of my blog from The English Kitchen, even if a few people are disappointed that I don't post traditional British recipes every day.  Surely the several thousand of British recipes I have already posted on here are enough.


And I still want to post those types of recipes, it is just a bit more difficult for me to do so. I put hours into this page every day. With the planning, cooking, photography, etc.  And I know, its not even that great of photography. I am under no illusions as to that.  I have never claimed to be a professional in that arena.  


If I can inspire one person to cook what I have cooked, then I am happy.



eggs



We live in an Instagram world where everyone posts beautiful photos of little squares of their lives.  What you get here is simple and true and honest.  There are no bells and whistles.  Sometimes you get my drying laundry in the background.


My son keeps saying, "Mom you should do videos."  But to be honest I spend so much time doing what I do now that the idea of doing videos overwhelms me, and in all truth I wouldn't even know where to start.



I do know that I need to start being more intentional about what I eat and when. I need to bring more joy into my cooking, eating and eating patterns.  I fear I am becoming boring.




soup



I know I will always be The English Kitchen.  I have worked too hard for this not to be The English Kitchen, and I am sorry if some people are sometimes disappointed in what they find. I have to be true to myself and to what I am capable of.



I do want to bring more joy into my eating. I want to go to the grocery store and see what's available and cook from whatever I find and am inspired to cook. I want to set my table and sit down and eat like a normal person. I want to bring a little bit more joy back into the process.



When I first moved over to the UK there was a program that I used to watch every day that I really enjoyed called "Ready Steady Cook."  On it, two guests would show up, each with a bag full of ingredients and the "Celebrity" chefs would be challenged to cook as many things as they could from the bag of ingredients that their particular guest had presented them with.


I am not a "Celebrity" chef, but I do think it would be fun to go to the store a few times a week, pick up a few ingredients and see what I can do with them, and I think you might enjoy coming along with me on that process. I could be wrong, but I hope that I am not.


If you have come here looking for British/Traditional recipes, don't go away disappointed. I have tons of them on here and occasionally I will still try to cook some as and when I can. 


If there is some traditional recipe in particular that you are looking for  just ask!  I am sure I have probably already cooked it and I can point you in the right direction.


In the meantime I do hope you will stick around to see what is coming next. I might just surprise us all, and do be gentle with me. I'm dancing as fast as I can.


table

106 comments

  1. Dear Marie, I too cook just for myself these days and I well know how easy it is not to feel like cooking or to sit at the table. Sometimes I say to myself just make life more beautiful and I set a nice table.

    So far as your multitude of recipes are concerned, I have a suggestion, Why not in every new post you have a paragraph called along the lines of
    “Back in Time” and link one of your recipes.

    It is so different just cooking for one. I have found some good books just for 2 people which are more interesting it seems me than the Books solely for one person. Examples, Recipes That Work by Hello Fresh, Dominique’s Kitchen which is everyday asian inspired food, and Two’s Company, and Two’s Company Simple both by Orlando Murrin.

    I am in UK, and was surprised when you moved so quickly back to Canada.
    I enjoy reading your posts and I hope you manage to cook as enthusiastically as you did when you were here.
    Best Wishes Cynthia in uk




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    1. Not finding where to comment, other than to make a reply. Marie, just keep on doing what you're doing. I love your site. There is the old saying, "Tough times never last, but tough people do." Give yourself some grace. You're most likely doing better than you know and healing takes time. As for the title of your website, all kinds of recipes come out of English kitchens. The world is smaller now, and variety is the spice of life so I hope you don't change a thing! BTW, your art work is beautiful and I wish you'd offer prints!

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    2. Thank you both so very much!

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  2. Goodness! Pay no attention to the nasty people who are so quick to criticize the name of your blog. You are correct in knowing you have published plenty of English recipes. I am sure they didn't even look for them. I follow you every day and really enjoy what you post. I know there are many more like me who don't comment with our positive feelings nearly enough. Hold your head up proudly and push the delete button on the negative Nellies!

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  3. Marie, I've always thought of the English Kitchen as having a Canadian slant even when you were living in England. You have so many recipes archived that when I'm looking to be inspired I search your blog instead of Google for a certain recipe. I've taken to keeping a written list of your recipes I'd like to try. What you went through that prompted your return to Canada was really tough but you managed to bravely rise above it all and create a new life for yourself among family and friends. Bravo! Love and hugs, Elaine (in Canada)

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    1. My dear Marie, I love all the recipes I've made from your shares... They have always been great! There will always be those who complain.... even at church! LOL!!! Ignore them! You have the best cooking site I've found. You are interesting and cook with love. You also use ingredients I usually have on hand. We can get just about anything in a recipe and we keep a well stocked pantry and fridge. Praying for you and hoping you have more sunny days and great joy! You are worthy! Big Hugs, Cynthia/Lakewood CA

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    2. Thanks so much Elaine and Cynthia!

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  4. Hi Marie , I love what you do ! I think we've all got a little touch of the winter blues , me included . Soon be spring, here's a tiny bunch of flowers for you 💐love Debbie x

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  5. Agree with Cynthia that a link to a previous more English recipe now and again would be a good idea. I think you do a brilliant job Marie, your blog is the first one I look at every morning and have done that for many years. It's your blog, you can call it what you like and if certain people don't like it - tough!

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  7. I love your recipes! Susan from NS Canada

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  8. Dear Marie,
    Since finding you I feel very blessed by your posts. You inspire me everyday with your delicious recipes. You have had many hard changes in your life, dare I say losses which are not processed easily. I have realized that my love of cooking is really my love and service to others. When alone, I lose the desire to cook like I normally would. As another reader stated, treat yourself to a pretty table setting. Make things as nice for you as you do for others. You will find a new way in your new life .My new interest is gardening. I'm in the north now so I understand winter weather. I consider gardening my therapy. Another good way to use your cooking gift are to cook for others. There will always be others who can use and appreciate your gift. Churches, Senior centers, friends, neighbors will really appreciate.Love and hugs your way. God bless you Marie.

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  9. Oh dear! You are doing great, Marie! Don't let anyone ever tell you otherwise! A recipe is a recipe ad we all learn from it. We can adjust it if we wanted or needed to. Love your blog..please stay true to yourself!! Love, Marleen (from the Netherlands)

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  10. Thank you for being you, Marie… my children have flown the nest now and I find as I age (and deal with all those peculiar discomforts) I have more and more trouble going to the trouble of cooking. I do have my trusty sous chef here to help me out - but it is still a challenge.
    Love the water color paintings, by the way. Kind regards
    Chris in New York

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    1. Dear Marie...I love your blog and recipes! I think you are inspiring and an inspiration. Thank You for sharing your thoughts and life situation...I can find it a challenge wanting to cook and prepare meals too. I do keep my dining table decorated for the seasons and holidays so it is more inviting to sit down and enjoy eating there. But it is easy to want to set up a tray and be in front of the TV with "other people". I hope you will find ways to continue to share your passion. Would creating a cookbook be a new endeavor? Wishing you all the best... Cristy Bennett, Michigan USA

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    2. Thank you Chris and Cristy!

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  11. Marie, My Dear Heart. I look at every email from you and read every one I have time to read. Your approach to making the necessity of food into a delicious experience is delightful and every recipe is perfectly thought out. I do hope you return to eating a more healthy diet though so your health remains strong. I'd miss you terribly if you became disinterested in The English Kitchen. And, p.s. call it whatever pleases you. It belongs to you and is a gift to us.

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  12. Dear Marie, my heart goes out to you. I am sure that the number of readers who enjoy your posts far outweigh those meanies. I totally understand and can relate to what you are saying but please treat yourself well. Use the good china, put flowers on the table even if it's a single stem. Act as if you are entertaining your best guest.

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  13. Dear English Kitchen, I so enjoy what ever you put on your blog and I don't think any of us that enjoy it think twice about what type of food it is! We enjoy it all, just keep doing what feels right to you and we will cook along with happiness. I have your Peanut Butter Cookie recipe on my counter right now. Thanks Edee

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  14. Marie, I've enjoyed your smaller size recipes. They are often hard to come by and I appreciate all the hard work you put in to produce them. I would like to see a feature, maybe once or twice a month of CANADIAN specialties. XO Raquel

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  15. Dear Marie,
    I look at your email that comes in my inbox every day. I often wonder “how does she do it? How does she keep this up?” I’m from NC and I especially like the tea related posts. (Saving the one about brewing tea in my inbox right now). And recently you adjusted recipes to make 4 scones for example, divine! Life gets tough but we are tougher! Love the “water colored” pictures in todays post.
    Your friend,
    Carla

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  16. Dear Marie, I have been following you since before you moved back to Canada. I love that your recipes work even though I live at 6,000 ft. Elevation. I too am single and enjoy your modified recipes. Keep cooking and posting. Personally, I like that you are not on a video. Thank you for taking the time to chat with us!

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  17. I love your page! It doesn't matter whether the recipes are English or not, they're all good. I am also cooking for one now and really appreciate the smaller serving sizes. I know it can be difficult, but don't listen to a few disgruntled people, the positive far outweigh them!

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  18. Oh Marie first of all you could NEVER be boring! I too cook mostly for myself or just the two of us. Husband has not reached retirement so I am alone for meals as much as I am not. I too have wanted (but have yet to do so) relaunch myself. But at approaching 64 do I have what it takes? I fear I do not. You page has always been an inspiration as have you! Dear Marie please do not doubt yourself one iota! Much love from way down south. I know you miss aspects of your previous life but you are a strong wonderful woman and I am proud to call you my friend.

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  19. Dear Marie, A wise woman once said to me that we have a right to our limitations and it takes courage to know that. Keep doing what you do best (and SO well) and don't be discouraged by others' negative comments. Also, have you ever thought of publishing your beautiful art work? The soup bowl (above) would look fabulous with one of your soup recipes for instance. Or the egg one with a frittata recipe. I would love those framed in my kitchen. Just a thought. Chin up and soldier on!

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  20. Karen, now from Alberta5 March 2023 at 15:24

    Hi Marie: there are negative Nellie's...don't even bother with them. You are the English Kitchen Marie...you write about traditional English food and you write it in English! I would like to hear that you are setting yourself up at the table though...so much more enjoyable to see your food creatively plated. I found your blog about 5 years ago and continue to follow because 1. You use butter, which is the best and 2.you have such an interesting and diverse selection of muffin/breads recipes. Continue to enjoy what you do...cooking, baking and watercolors. Good job!

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    1. Thank you Karen! I can't live without my butter!

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  21. I’m so sad to read this, your pictures are lovely and your recipes are great. The previous posts say pretty much what I think, I’m sorry if people have been less than kind. Please keep doing what you’re doing.
    Hugs, Claire

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  22. Hi Marie,
    In my earlier years I cooked for a family and even after becoming single again, regularly had friends over for dinner. Now, especially since Covid, I also cook for one. It is very easy to get into the ‘dinner-on-a-tv-table-in-front-of-the-tv’ habit but I miss having dinner guests and look forward to eventually doing that again.
    I enjoy your recipes …. all of them. I like the UK recipes and I very much like the Canadian recipes! After having traveled around the Maritime Provinces many times and having Canadian friends, I enjoy exploring the cuisine – simple or fancy.
    Please continue as you have been these past few years. The smaller sizes work for me and I can always double them up when I start cooking for more people again. The name English Kitchen is yours … keep it, we know who you are : ).
    I have admired your bravery and determined spirit. You experienced crushing trauma and betrayal, but you kept doggedly moving forward even through the worst of it. It would have depressed anyone to go through that. I’m so happy to see the life you’ve created for yourself since then – it’s been an amazing journey and it’s not done. I think there is a lot more happiness in your future!
    Best Wishes, Kat in New England

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    1. Thank you so much Kat! I think there are a lot of us in the same boat!

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  23. I am now cooking for myself since my husband of 46 years passed. I find that I am doing exactly what you are doing. It is such a challenge after a lifetime of cooking for a family, then for two to now try to cook for myself. I keep thinking I am just being lazy and am embarrassed to admit it. I thought I was the only one. Thank you for expressing what is happening in my life and making me feel so much less alone. I look forward to ideas and recipes to get me out of the rut I have fallen into.

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  24. Dear Marie, you are doing a great job creating this blog. I have, too, had to downsize recipes for one or two and I don't often cook a full meal every day, sometimes it's just a snacking day. I for one would like to see some recipes for one or two people. And on another idea, what if you take your recipes and create a whole menu and show us how to put it all together for say, a full English breakfast or a typical tea (as we call it supper) and what we can use to substitute for the traditional items we can't find in the USA.
    Keep on baking and cooking. Love your blog and look forward to the next entry. I, too, love the pictures you posted today especially the little kitchen table for two.
    Rosemary from Wisconsin, USA

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  25. I moved from the UK to the US when I was 10, and have since lost Grandparents. Your recipes and stories make me feel so much closer as we all know food is associated with so many happy memories. Life changes, no one expects you to stay the same. Do what makes YOU happy, we are all along for the ride. Take care of yourself.

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  26. Marie, I love your recipes, the pictures, your thoughts... everything! Please don't let naysayers change what and how you cook. Your posts bring a sparkle to my day!

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    1. Thank you! Writing them brings a sparkle to my day also!

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  27. I love your blog! I don't follow every day on the blog because I just don't have time but I never miss a post on Instagram.
    Goodness, with that much change in your life you need to be kind to yourself. It sounds like you're going through some normal feelings.
    I eat most of my meals in front of the computer. Very rarely do I sit at the table. But I do still have my husband though he will not eat at the table since we entered the empty nest over a decade ago. Once in a great while we grab our plate & sit at the table because he's in a hurry.

    I do advise cooking yourself a real breakfast. I do every single day. It so helps me feel better. I make a home made latte or hot tea, fry some eggs or make an omelette. I always saute spinach, onion,mushroom.....& have a little avocado if I have it on hand. I use my favorite little cast iron skillet & really enjoy it. It is worth the time to do just for yourself. As the weather warms up try to make a simple snack you can eat outside. That does wonders for me too.
    I don't eat three meals a day. I don't need it. I eat a nice breakfast, tea with a snack whenever I'm hungry & then supper.

    Another thought...never worry about disappointing readers. Goodness! This is YOUR blog, not theirs. You invite us in to see what you're cooking & I love that. Cook for yourself & share it with us. If it's not an English recipe maybe it could be English made for Americans...or Canadians. Tweaked using what you can actually find in the store. I love doing that. It's like a puzzle....trying to make it taste good using the original recipe as the base. I'm sure you're very good at doing that.

    I love the idea of choosing random ingredients then making a meal. Do that!
    I'm not into videos but many people are. Maybe your son could help you ....but don't ever go all videos. I like going at my own pace through the pictures & recipes.

    Such a long comment but yes, I am sticking around.

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  28. OK -- you have specific issues. These might not be the only way to approach them but it might start the thinking.

    1) -- Blog name. Of course, it's the English Kitchen -- keep it! BUT consider changing your subtitle heading from "Debunking...." to something like "Recipes from the British Isles and Beyond." Because you do have both and that should be celebrated. It also opens you up to recipes from any country or culture without question. And because you are wanting your readers to know that up front, I'd CONSIDER making that subtitle a little bigger or a little bolder so people see it right off.

    Second -- Photos. Often you have photos that are pretty similar or repetitious. It's fine but you don't need them all. One or two similar ones (example, pie uncut and pie on the plate or showing serving options, maybe one showing the ingredients. In-process photos are sometimes helpful, especially when demonstrating a point, but not always necessary) could be enough and really cut your photo time. (I also like what you do with the waterlogue photos, like in this post. You don't need them for every post, but they're nice for something generic.

    Third: Expansion. I never watch cooking videos online. Well, once, when making macarons. Which isn't to say I won't watch cooking shows. But not online. They take a long time to do and unless you are really committed to it, I'm not sure if it's worth the time. That's just me, but I'd poll people before you started to invest the time (a lot of it) into that.

    As for the other ideas -- the shopping and such -- I think that's fun. I enjoy it when you include tips on things. What about making a challenge for yourself and your readers. You could do it on a monthly or quarterly basis -- the Spring Challenge, the Fall Challenge... think Great British Bake-off in a way. Maybe readers could email you their photos of their challenge dish and you could put them in a collage. If they had questions (like "why did my Battenberg cake fall in the middle? which I'm still wondering) you could take a stab at answering them. (What are the main differences between English/British and other ingredients? How do you compensate? etc.)

    I personally love it when you share your stories and your own personality (like your cat!) because to me cooking is part of who we are. The sharing of food (if we do) or the savoring of it. I tend to be a lot like you in that when it's just me, I'm not setting the pretty table and might take dinner on a tray, breakfast at the computer, lunch on the go. Or some variation. On weekends, I cook with and for Rick. Or have guests. I appreciate you small batches because if I make a big batch, I will eat it all. And one can double a small batch. I often go back to favorite recipes here through your search (if I haven't printed them out or copied them).

    In other words, I hope you'll do this forever!

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    1. Thanks so much for your input Jeanie. The reason for the photos is mediavine. They like lots of photos with spaces in between for their ads. I know but since it is what supports me I go along! I hope I can do it forever also!

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  29. You are amazing! It is A-OK. I've been there...divorced, single mom with a baby. I've been there, depressed, trying to be the perfect mom and wife (happily remarried for 14 years now!). I've been there, struggling to make fun things and spark creativity. I LOVE reading ALL your recipes, whether they be British or North American. (Also, do you have a good recipe for cream-filled buns, like the ones Paul Hollywood makes on the GBBS?). It took a few sessions of a good therapist and the love and support of friends and family to realize I can only be just me, and if that doesn't make others happy, oh, well! God created only 1 me. God created only 1 YOU. Let your light shine! One step at a time, one second at a time, one day at a time. God creates beauty from ashes. Never forget that. He is with you every single second. Praying for you. Keep on doing what you do best - making these beautiful foods and blog notes.

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    1. Thank you so much. I do have a good recipe for Cream Buns: https://www.theenglishkitchen.co/2020/06/traditional-cornish-splits.html

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  30. i follow you on fb, and almost every single recipe i save, i love your viewpoint on cooking and food. i am cooking so much lately, my husband is working nightmare hours so is eating 2-3 meals at work, needless to add, i'm eating here at home alone with the cats while he's at work. marie don't change, please. you're a comfort in the vastness of the internet

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  31. We all love you and all your consistent content Marie! ❤️ You show up for us every single week, day in day out. Yes, life changes, circumstances beyond our control mean we have to adapt. I think you have done this with beauty and grace. Thankyou for being you, when you feel a little low, just remember you have thounsands of loyal readers who are and have fed themselves and their families with your yummy recipes. I'm in the uk and you are the only blog I use for anything English, especially traditional.
    P. S. No pressure, but love your son's suggestion 😉

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    1. Thanks so much Faye! I don't think the world is ready for the "in person" version of me, lol

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  32. Dear Marie,
    I am an Anglophile but not English.
    I am of French Canadian/ Irish descent.
    Thank you for introducing me to so many Canadian recipes. All I had was Tourtiere and now I wow my family with Maple baked beans and Habitant Pea soup. I love all your recipes both continents! Thanks,
    Cindy O’Meara

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  33. My dear Marie, you’re doing brilliantly. Be gentle with yourself. Your best, believe me when I tell you, is just fine and then some for your readers, and fabulously tasty too!
    I like the smaller recipes, it’s just John and I and I’m not big on left overs. I confess that we eat the same things over and over. I lack motivation during the week when I work. We do however always… always sit at the dining room table. No TV, no phones or tablets. Full attention on our food and conversation.
    I hope you can find a meal balance, and cook yourself breakfast. You deserve to be treated with as much love as you show others. As for British dishes, you’ve oodles on the blog… you’re my go to for everything traditional, and otherwise. The English Kitchen you’ll always be to me. Sending love. Xx

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  34. Marie, don’t change, you are perfect! I love your recipes not because of where they came from but because they are delicious!! I follow this blogger who I think you would enjoy very much. Her name is Shannon Ables ( you can google) and her blog is the simply luxurious life. Anyway, you do you!!

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    1. Thanks so much for your suggestion! I have followed her!

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  35. Dear Marie, Whatever you choose to cook is good for me. Living alone I know what it's like to have a bowl of cereal instead of a "proper" dinner. You are the English Kitchen, whether you're in the UK or Canada. Hugs from New York!

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  36. I’m glad you recognize that you may suffer depression, and I hope you will explore that further. I’m sending you a hug and a confirmation that your work is valuable to so many of your readers. Take care.

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  37. Oh my, please keep doing what you have been doing. You have inspired at least one person to try your recipes….ME!
    Love your posts and look forward to them everyday. Your downsized recipes are perfect for my retirement lifestyle and you traditionally sized recipes are perfect for when I entertain.
    I look forward to whatever you decide to share next. Karen

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  38. Well! I for one have followed you all over - and yes its hard very hard cooking for one and feeling often that its not worth all the effort - as I am finding it the same. Marie your recipes are just wonderful - keep doing what you are doing but can I ask that sometimes you can add recipes for just one or two - there are I expect lots of us that can do with a bit of help

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  39. Marie, I am not here for English recipes, although I do love those. I am here, and on facebook, for YOU. I'm here for your honesty and down-to-earth approach to food and cooking. I love that YOU love what you cook, and it makes me want to cook what you cook.

    I'm so sorry to hear that you are challenged by living alone. I'm sure it has been a huge change, and I think in the face of big changes we also change in stages that we don't always recognize or have context for. Be strong in your convictions and give yourself time.

    I'd love to see videos, because I'd love to see you doing what you do best.

    I do understand your regrets about the grocery situation where you live. Rural areas can be that way. I have a home on the coast in a pretty rural tourist town that has an abundance of retired full-time residents, and I have to plan to bring specialized groceries with me if I want to cook something out-of-the-ordinary, because local stores that cater to locals simply don't have much. I shopped one day with the intention of making buttermilk biscuits, and the local store at the coast didn't carry buttermilk! Balsamic vinegar is another item they don't seem to have heard of. The struggle is real!

    Thanks for the update, and know that you have support from many interested and caring people.

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  40. Marie, I'd also like to know who does the watercolors from your book and in this post? They are fabulous! I am a watercolorist and only WISH my work was this charming and lovely!

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    1. I do do watercolors Ann, but they are not as good as these. This is from an app I have used called Waterlogue. I find that it helps me to sometimes figure out my real life watercolors.

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  41. Such a beautifuly written and heartfelt post, this Aussie lady loves what you do and I always look forward to seeing your posts xx

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  42. Did you paint the paintings in this post? They are lovely.
    I apologize that I don't always comment even though I read most of your posts. You are such an inspiration, and it makes me sad that there always has to be someone out there who has something nasty to say or complain about.

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  43. Dear Marie. I have followed your blog for years from here in NZ. Whatever 'he' did to you don't let him take anything more. Not one breath. Your blog is a great joy to many people including me and its simplicity and genuineness makes it a delight. The English Kitchen forever!

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  44. The internet was a Godsend for many of us but social media has been a cancer spilling out abuse willy-nilly! There's an old saying that social media user should have as a screensaver on their precious phones - "Think before you speak" or in this case "Taste your words before you spit them out" It is difficult to start over alone as my sister did the same - coming back to NB from Ontario with the clothes on her back. Rely on family and friends. You have just come out of the worst winter month of the calendar year - the February 'blahs' plays with all of our heads. But we can taste spring now (as I say this I glance out the window as a forecast of snow and high winds is coming to fruition). "The English Kitchen" is still entirely appropriate. Ignore the naysayers. Where do they think many Canadian recipes have their roots? The UK! IF English critics had their own "English Kitchen" today it would more likely include curries, tacos, Greek gyros, Thai and other International specialties. I'm always impressed with your offerings and have made some on the same day you post them! I'm especially interested lately in your small batch pieces as my husband and I are 'just us' now and most of what I make now I downsize as well. I have your original English Kitchen cookbook and use it often - I hope that you may consider a cookbook for two in your future... Stand tall, hold firm and carry on. As they used to say in Nova Scotia, "you are doing a right bang-up job"!!!

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  45. You certainly inspire me, your recipes are the ones I save on my FB feed. I actually think your moving back to this side of the pond may be helpful to those of us who also find that the ingredients of England are not always easy to find here. Please keep up the good work and bring more English cooking to North American kitchens.

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  46. I love to visit and will continue to do so. You might live in Canada now but the English cook never leaves you. Your title could be The English Kitchen in my Canadian home. So many Canadian recipes come from British beginnings. I love your small batch recipes and recipes for two. Keep doing what you love, ignore those who just complain, and keep being you. You are ‘you’nique.

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  47. Dear Marie,

    I love your webpage - it's the first thing I check each morning and it doesn't matter what the name is. I can honestly say what you have posted inspires me and makes me think of things to cook. So do what you love and ignore people that complain.

    We are living in "interesting" times and there are times that we all are running into issues of not being able to find the products we want to cook with. You keep it interesting and at least for myself you make me think that while I can't find this, I can find that and here's something I can do with it! :)

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    1. Thank you! We do live in interesting times!

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  48. Just be yourself and don't let anyone make you feel bad. I love your blog and the recipes. I think you do a great job in explaining the steps of the recipe and the photos are great. Just be you!

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  49. Don’t let the naysayers get to you! I’ve been reading your blog The English Kitchen for over seven years now. I love the recipes you put in your posts and since you’ve made the recipes for smaller amounts, it’s been great. There are only two of us here to prepare meals for and I can always find something on your blog. Just keep doing what suits your life and lifestyle.

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  50. I love your blog and come to it frequently for your delicious recipes. It doesn't matter whether they are British or American, they are so well put together and simple to follow. Please keep doing what you are doing

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  51. Thanks everyone! I have read all of your comments and I really do appreciate them! Thank YOU all so much! xo

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  52. I only found you a few days ago, but have spent hours joyfully searching through your site’s recipes and posts. Someone mentioned your cookbook? Did they mean the cookbooklets? Or is there another book I should be hunting down? (^_^)

    I adore the way you don’t just give us recipes, but also color commentary, and history, or substitutions, or just little bits of advice which may be tangentially related. It’s has been the most wonderful internet discovery in the cooking world I’ve had thus far, and has more than made up for my recent disappointment of finding that three of my major recipe sites have introduced paywalls to their prior service of recipe-posts. I was disappointed, now, I’m just glad it made me find you. Your site, posts, and food are what good, inspirational, Meaningful sharing of the things that sustain us endeavor to be, and more so for the changes you go through, and the honesty with which you do it. I will enjoy hearing the one highlight of each day you find, be it the crocus that came from under the snow (as they do), the tracks outside a window in the snow, the cat who sniffed at your slippers and then jumped into your lap, or the incredibly limp carrots in the market, which after some trimming and soaking like a bouquet of flowers, have come back to the world of crunchy colors. (And which you then make into something tasty!) Your sharing has yet to fail to delight me, or make me appreciate who you are, and I look forward to it in all its forms. (And to think, I found you looking to use up my milk which had gone bad… I had no idea what a goldmine your site would be, and I treasure it!)

    You have single-handedly inspired me to get baking again, which after losing the closest relationship I had to a permanent partner, is no small feat. (I cannot pretend to fully understand your journey which brought you back to Canada, but I was grateful to hear your thoughts.) After the last year, I now have some very challenging emotions regarding people not being who they said they were, or I believed them to be. Your sharing of joy, and struggles are reminding and encouraging me to find my happiness in the world (and cooking!) I love. And seek out the beautiful people and things in life. Thank you for your inspiration. I hope your community can do the same for you. We adore and care for you, and I say “we” only after having read so many other comments which seem to be of a mind.

    Hugs and well-wishes from the Hudson Valley/Eastern New York!

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    1. I have actually written three books. One for my children (Recipes from the Big Blue Binder), one which is not out of p ring (The English Kitchen, an Anglophiles Love Note to English Cuisine), and a baking book, (The Best of British Baking.) Other than that there are the Cookbooklets. Thanks for your lovely comment!

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