Tom’s Substack
Tom DoorleyMy personal Substack
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 116 | Founded | 3 years ago | Last Issue | 20 days ago |
| Active | |||||
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tomdoorley.substack.comLatest Issues
The Eclectic Table #7
IN THE KITCHEN
The burning question was what to do with our last, of three, homegrown lemons? And the answer was obvious, to make Claudia Roden’s lemon pasta from her book Med, using angel hair cooked for three minutes, cream, zest and jui...
Wayward Tendrils of the Vine
That’s the title of a book by Ian Maxwell Campbell, by the way, the kind of wine enthusiast you really don’t want to get stuck with at dinner. The great André Simon thought it a good read, and it’s back in print, but it bored me to tears. Q...
The Eclectic Table #7
APOLOGIES FOR THE SILENCE…
This instalment of The Eclectic Table was delayed by my emergency admission to hospital after endoscopy and a subsequent bleed. I lost a lot of blood, came very close to having a transfusion, and am still rather...
With Thy Blessing
As we have seen in my first post about Michael Campbell’s 1967 novel, Lord Dismiss Us, it concerns two boys in a very thinly disguised St Columba’s College, Rathfarnham, who fall in love with each other during the Summer term. Terence Carle...
The Eclectic Table #6
Sausage meat by Eoin O’Mahony in the English Market, pastry by Mary Berry (well, me, actually) and eggs from one of our neighbours (or, to be precise, his hens).
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Authors
The writers behind this newsletter.
Food, wine writer,@Aldi_Ireland wine person, copywriter, editor.
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