about

Hello,

How lovely to see you.

Please help yourself to a glass of champagne, come in and mingle? You are a welcome guest, thank you for dropping by.

Champagne and strawberry sorbet

This is a debut, a foray, a whimsy, a vent for edible artiness.  As a creative, it’s a joy to be unrestrained!

Cat dreaming of ice cream ©www.ice-cream-magazine.com

Though I’d rather give the cat a leg wax than write another about me page!

There is, however, a base plan for a free, on-line quarterly magazine, this blog is the litmus test.

Please share your thoughts as you are my target demographic:-
Interested and interesting carers and sharers, for which I thank you.

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An About page was originally destined to appear with an explanation of a tenuous link to the book shown, that was if the blog ever garnered 100 followers (blush).   Cecelia Aherns book One Hundred Names,  added alchemy to my thoughts. Your presence is appreciated and proves the essence of her writing to be true.

thank you cupcake

Thank you for your time and for being so kind.

Love from Panz  X

Your questions answered:

How long have you been cooking?

a dogs dinner © www.ice-cream-magazine.com

Oh 45 years – ish. There was the odd dogs dinner early on but most things turn out ok.

Qualifications?

fruit face mauritius © www.ice-cream-magazine.com

Nothing exciting, did ok at the School of Survival.  A Master’s degree in Art and Design, which is deplorably un-exercised, as am I.

Why blog?

With love place setting ©www.ice-cream-magazine.com

The blog will be left in perpetuity for my family. Chaucer wrote: The devil makes work for idle hands (also minds in my case).

Whats your style?

Ice cream fiends at Brighton ghost walk © www.inspiredcompany.com© www.ice-cream-magazine.com

Many and varied. Dear me, some of you can be quite scary. Common sense cooking with a few twists and turns, plenty of keen hyperbolic language, rather than the minutiae, a bit of fun, a lot of ice cream.

plowing old and new© www.ice-cream-magazine.com

I love the combination of old and new.

When did you decide to write a blog?

white wine in glass

The glass of wine shown here and on the front page was the defining dining moment and helped explain, to others, my incessant desire to cook, create, phaph and photograph food.

Wit v wisdom?

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My prototype for a black and white ice cream machine, It’s a work in progress.

Hope you see a little of both?

Note: My first post was on April foods day.

y front

Who takes your photographs?

I do, exclusively.

Is Pansy your real name?

Ah intrigue? No. My late parents et al called me Panz or Pansy it’s just a nick name. It comes from Pansy Potter the Strong Mans Daughter. A Beano Cartoon, from 1938.   http://www.beano.com/retro-beano/pansy-potter?decade=1960.

   The proprietress

Lastly please don’t nick my stuff. Please ask.   ©This website Copyright on this website, including all prose, content and photographs belong to the proprietress ( editor at) of www.ice-cream-magazine.com as guided and supported by the Intellectual Property Office UK. All rights reserved u less otherwise stated.

Full credit and appropriate links will always be given to others in the future and visa versa appreciated.

396 thoughts on “about”

  2. Hello! Just wanted to stop by to thank you for following my blog. I’m so happy you’ve liked some of the recipes I’ve posted. I love the photography on your website – I only hope to be able to photograph my makes and bakes like this one day! Oh, if you happen to try out any of the recipes I’ve shared on my blog, could you please let me know? I’m hoping to do a post in future featuring all and any of my readers’ version of the recipes I’ve shared. Thanks again for coming to visit regularly!

  3. Dear Ice Cream magazine, thanks so much for liking my post. The great thing is finding out about you and what you do. Gorgeous blog and recipes. Look forward to trying some.

  10. Thank you for liking my Easter cake, I’m so glad it brought me to your site, your pics are gorgeous – I can definitely see that arty-edge in your food! Can’t wait to try the Serendipitous Blueberry Froyo Brain Freeze!

  18. Your world of sweet somethings is dreamy – thanks for the likes on my own little blog foray, which brought me here, to click on all the pretty pictures

  29. Hello!

    My name is Joanna and I have read your blog and I really liked your recipes! I work for a website and would love for you to join us! 🙂

    We are a search engine that collects food blogs. We already have over 3000 blogs and if you join us you will take benefit from the trafic that we are sending to your blog.

    Add our widget and hopefully with your recipes your blog will be on the top of the food blogs list!
    If you have any questions please don’t hesitate to contact me

    Best regards, Joanna

    • Thank you for making contact. I am pleased and appreciate your offer to join.

      I blush to say that the blog has many thousands of kindly followers some for the photography and others my rather odd style of writing, maybe a recipe here and there? The blog is a whim and fancy with very few posts as structured ‘breathe in, breathe out’ recipes. More ‘try this’ with that or your version thereof? Currently there are no plans for any advertising and I endeavour to keep the site banner free and as plain and simply structured as possible. I do not Facebook or Tweet for professional reasons and Im unsure of what I can bring to your table?

      With every good wish and kind regards.

  33. I know this is going to be the 2ooth comment of that kind, but I just bought a new ice cream maker (the old one gave up recently) because I love your website. The ideas and the photographs are mouthwateringly inspiring!

  36. Attended an ice-cream festival on the week-end in my Italian home-town (Festival del Gelato). I thought I got some good inspiration for new ice-cream flavors and fancy ice-cream creations… I thought so before visiting your fabulous blog. Thank you!

  37. I so much enjoy reading your articles and love your writing style! Thank you for the likes and I look forward to the sharing of your creativity in your future posts! 🙂

  40. What a lovely treat in the morning, ice cream and champagne! Love the idea, thoughts, and words! Now time to enjoy some if that delicious cold delight to tickle my tongue and my stomach! Thanks for stopping by my page!

  44. Thank you for stopping by my blog today. I’m flattered that you liked it, given that you do proper dessert making & I posted about the easiest way to make things that pass for pudding & ice cream. I’ll try to find something here I can attempt for myself. Sweets have that going for them, even the most failed presentation still tastes of fine ingredients and can be kept all for oneself because “it’s no good for company.”

  45. Thanks for stopping by my blog and giving me the chance to discover yours – the imagery on your pages has blown me away, stunning photography of beautiful foods. Fab!

  47. Thanks so much for the “like” on my post about Amanda Abbington. Your site is beautiful – full of delicious commentary and images! What a wonderful find your site is!

  49. Hello,

    Like everyone else, I’m impressed with your gorgeous images. The entry in my blog to which you responded had to do with Glasgow and food. I see that one of your images relates to Scotland. Can you tell me more about it?

    Hi. Thank you, in honesty best I can recall maybe this but ….

    Cranachan Can-can

  57. Thank you for visiting my blog and for the ‘like’. Your blog is great – enjoying all the pictures. I will be cooking this weekend and probably blogging about that next week. Come by if you can!

    Thanks again!

  58. Your blog is amazing. I’m only going to look at the recipes with my hands covering my eyes though, as if I read them properly I’ll just want to go and make them all…..And that would be bad.

  62. Hey thanks for liking my latest from the kitchen, I have only just started – OH DER stating the bleeding obvious!!! I LOVE YOUR BLOG!!! FUNNY, clever, entertaining and GREAT PHOTOS – you maybe…..SORRY……coz I’m going to follow you ha ha ha

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