Hey there! I’m Sus. Thanks for swinging by my blog – Rough Measures.
Rough Measures – recipes and tales from a floating kitchen.
Brit born and bred. Raised in the South West of England, in a lovely place called Bath. Growing up, I didn’t have much care for food and cooking, in fact I just did not see the point in cooking at all. With the exception if the odd bit of baking; mainly so I could lick the bowl after, I avoided the kitchen at all costs. Toast and Marmite was my staple meal for a long time. However as I grew older, my interest in food, cooking and nutrition developed tenfold. Slowly, but surely (much to my Mum’s happiness) I began to build a relationship with my kitchen!
I spent 3 years living on a narrowboat (those long skinny ones) on the canals around Bath and Wiltshire. Rough Measures was created in my tiny floating kitchen and has grown into a beloved space for me to share my recipes. I hit a bit of a rut in September 2014 and was feeling a little bit lost. I started Rough Measures as a project to give me something to focus on, to give myself some purpose. Not only did it give me a portal to find my voice, it has taught me that food really does nourish the soul and mind. I am proof that you can eat yourself happy, from the joy of creating wholesome meals, to the goodness you are providing your body.
We now live in a cottage in Bath (with another small kitchen), and I am adjusting to life with constant electricity, hot water and less ducks!
I don’t like to label myself under a certain category food wise, what works for one person doesn’t necessarily work for others. However the recipes on here will be vegetarian, most of them vegan, with the focus on wholesome, seasonal, exciting ingredients and flavours.
If you want to mix up the ingredients in my recipes, add meat, use different flours etc, then please do. The idea is to help people understand that healthy eating doesn’t have to be complicated, or cost a fortune.
I created most of these recipes in my tiny narrowboat kitchen, using extremely limited space and light. You do not need a farmhouse kitchen with a 6 hob Aga to learn to cook. Just the willing and patience.
“We all eat, and it would be a sad waste of an opportunity to eat badly” Anna Thomas