Where it all begins

It's always tricky to start something, especially when it's been a ideas whiz zing around your head for ages, but now you've gone and actually sorted it out your not 100% what to do with this vast expanse of Internet, once you've chosen a background and messed around with DNS settings. I'll start at the start, hi, my name is Nia and I like cooking. Well, in fact, I like food, and learning to cook is the easiest way to get nice food - cheapest too. I also enjoy baking by I'm a little rubbish at making things pretty.

Most of all I love cookbooks, the promise they hold especially - ad its from my cookbook collection blog the idea for this blog came - the name* especially. The more I looked back over my cookbook collection, the more I though about the for I made, or the food I ate out - and somehow neither my 'ooh, look what I'm doing, marvel at my exciting life' personal blog or my cookbook library one seemed quite the right place to Write about it - which is where SixFourOne comes in (or sixfoursome as my naughty iPad keeps autocorrecting) I'm also not entirely sure where this will lead, which in it's self is a little exciting...

* 641 is the section of the Dewey decimal system dedicated to food and cookery, I still haven't worked out a way to organise my cookbooks, suggestions on a postcard please.

The Fish Graveyard

I suppose I should update you on the fish - we've currently got 3 Isambard*, Nietzsche , Vince - they seem fine. The extreme cold did a few in and they probably need some proper TLC. Anyway - Pete and I were trying to recall other fish we'd had over the years so I started scanning the blog for fish related posts and I came across the fish graveyard from an old bit of my website that still floating around the tubes of the internet... So here it is - in memory of of the valiant pets of old. And for the ones that don't have little grave markers (or dates) Darnell Bertrand Pushkin Heisenburg I should possibly make a marker for the tomb of the unknown goldfish because I'm sure we've forgotten one... .. time for some more fish? Any ideas for names?? *We were slightly uncertain for a while if it was Heisenburg or Isambard that had survived

Tofu Recipe Round Up

More for my own benefit then anything else I'm going to round up my favourite go-to weeknight tofu recipes. This is different from my pinterest board which is full of things I haven't necessarily tried yet but look yummy. Vegan Tofu Taco Crumbles Vietnamese Fried Tofu w/ Tomato Sauce – Dau Sot Ca Chua (I airfry the tofu for this one) I also like to slather it in BBQ sauce and bake it for about 40 mins with peppers and onions before adding it to wraps with some salad. I've also found it's a great substitute for paneer in things - it's not quite there but it's close oh, and if I do need to press it, and I haven't got time (which is almost always) I used the microwave method from this chirpy little video

The Pretty, The Easy and the things on Sticks #2

I've spoken before about Pinterest, and how pretty everything is on there, but there's another side, a very definite, and I can only guess american trend - the easy fix. Easy cheats, how to make things without the effort, how to cheat, how to make restaurant specials at home, so you end up with a massive jug of frappachino mix or a dressing not too dissimilar from the amazing blue cheese dressing at Pizza Hut (this is our holy grail - we've gone to PH just to eat the Blue Cheese dressing) and it shows an interesting side of people, and if you look at the ingredients they use, and most of these tips and tricks would be impossible to remake outside of the states. Source: therebelchick.com via Rebecca E. on Pinterest This isn't a new thing - Top Secret Recipes was one of the first websites I remember checking back and linking too - even if I was looking at recipes I had no idea what the original tasted like, but it's impressive so much effort is given over to ma...

Worm's World

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