cooking, reading and writing from a salmon pink kitchen

cooking, reading and writing from

We are Irene and Margaux, Londoners by choice, Italian and French by birth. We once lived together in a kitchen with salmon pink walls, where we started a book club on Sunday afternoons and welcomed our guests to a feast based on the book of the month. As the pandemic put a halt to our in-person Sundays, we turned the Salmon Pink Kitchen into the virtual space it is today, in the form of a website, Instagram account, monthly newsletters and podcasts and virtual bookclubs.

The Salmon Pink Kitchen is a book-club and culinary community that reclaims the kitchen as a political space for women. In the SPK, we celebrate all things tasty and geeky so minds and bodies are fed equally.

Bienvenue to our virtual salmon pink kitchen, where you’re all a casa!

Irene & Margaux

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latest from the blog:

17 October 2021Pizzeria La Rocca: story of a town

14 August 2021On Making Pasta When I cannot go Dancing by Margaux

20 June 2021‘Punch the dough down and let it rise’: a bread update by Margaux

29 May 2021Stamped Melons: a carte postale from Cannes by Margaux

22 May 2021My family’s pantry: nutmeg and Parmesan by Irene

14 May 2021your salmon pink travel armchair: the books we bought as we returned to bookshops

11 April 2021your salmon pink travel armchair: our favourite joyful reads about love

1 March 2021your salmon pink travel armchair: our French and Italian reading recs

12 February 2021Treasures from the pantry: our favourite tinned fish recipes

We’re always looking for new ways to cook artichokes, a spiky favourite of ours!   It’s a busy period at work for both of us at the moment so we’re trying to put together nutritious and rapid lunch meals. This week, we’re finding joy in this simple artichoke frittata 💜  First, prepare your artichokes: remove the harder, outer leaves. Cut the bottom bit and slice the vegetable in two, lengthwise. Clean up the furry bits and slice the artichoke thinly.  In a separate bowl, break two eggs and add one tablespoon of mustard, one grated garlic clove, s&p. Whisk to combine.  Heat up a pan and drizzle some olive oil. Cook the artichokes on a medium heat until they’re lightly brown. Pour the egg mixture evenly on top and leave the frittata to cook undisturbed.
When the edges of the pan set (approx. 3 minutes), place a large plate on top of your pan and turn the frittata upside down. Return to cook (brown side up) for another 2 minutes or so.

What have you been cooking for lunch recently?

Irene🍴Margaux

#salmonpink #salmonpinkkitchen #amcooking #londonsupperclub #inmykitchen #chefsofinstagram #frittata #lunchideas #lunchbox

‘Is there anything worse that can befall a young woman than to be robbed of impulse? Than to have her pounding impulse laid to waste?’
— Checkout 19 by Claire-Louise Bennett

We spend a lot of time talking about what we’ve been reading and what we wish we were reading, the pages that turn new chapters and the books that nail a sense of being. When we enter one’s room, we often look for the shelves that give away clues about one’s dreams and aspirations. Checkout 19 is this exercise in the form of one, compact novel and via the immersive pen of Claire-Louise Bennett.

In Checkout 19, a woman challenges novels against some of her life experiences. The unnamed narrator navigates the pace and echoes of her own traumas, remembering relationships, catching glimpses of conversations and traces of one’s existence to build a museum of the small and big events that shape her as a reader, writer and human.

Bennett’s writing is ambitious and confident, playful with her reader’s sense of belief, reality and fiction. Checkout 19 is one to read slowly, a mesmerising journey and the opportunity to build a magically realistic library of one’s own.

Irene & Margaux

#amrreading #salmonpink #bookclub #salmonpinkkitchen #bookstagram #bookclubbook #bookclubofinstagram

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