Food for Thought

The bacon butties were magnificent but I've run out of brown sauce which takes the world-class edge off them. The oxtail stew is simmering away and will be waiting when I return from golf. Blue skies and fluffy white clouds today but still cold. Last week we had to abandon the game just past half way because of the bitter cold.

Yesterday I had a simple favourite from way, way back; 'three-course' cabbage. Just slice a fresh cabbage in half and steam or boil it for a few minutes till its tender but still slightly crispy-crunchy. Transfer it to a plate and liberally cover it in butter then copious amounts of freshly ground black pepper. That's it. Enjoy! A great snack or start to another dish.

I notice people do things differently. Some people cut the rind off their bacon, some don't. Some pile their goat curry into the centre of their pile of rice, others distribute it around the edges. Some people put a tick in a form box, others put a cross. I've noticed that the people who cut their rind off also put a tick and put their curry round the edges. Is there some deep connection between these actions?

DVD's and Books
Bought Notting Hill yesterday. It was on special at the local Kwikimart. Nice, gentle film. I like it. Somewhat different to the series I watched the previous few nights; Manhunter, Red Dragon, Silence of the Lambs and Hannibal. I have Hannibal Rising on order from Amazon so that joins the collection soon.

The Deathly Hallows is also on order from Amazon but I think that may be a mistake as it will take a few days to get here and there's no way I'll be able to escape knowing the ending! I may have to buy a first copy before the Amazon one arrives. Also yesterday Tuscany Interiors arrived from Amazon. It came in a big box filled with those white worm things and inside a big sack. Never had that before. I already have Provence Interiors from a used bookshop on Cuba Street; magificent things published by Taschen and really quite cheap for what they are.