Yes, I’m doing it again.
Dear Faithful Imaginary Regular Reader,
Yes, this blog *is* still active.
I know you’re only Imaginary, but I’ll make it up to you. (As in Actually).
In the meantime, might I interest you in this sumptuous platter of Elsewheres?
Foodies, try a heaped portion of the Chez Pim or the Angry Asian.
A dollop of Almost Fearless is perfect for the nomadic palate.
If cartography tickles your fancy, might I suggest plunging up to your ears into Strange Maps?
Try the wit. Works with anything.
Care for a foil-wrapped travelogue? Choose from this dazzling selection. (I can particularly recommend the Gill. Can be rather tart, but always bursting with flavour).
Watch yourself with these. They may give you convulsions.
Back soon.
dear faithful imaginary regular reader and commenter of The Sacred Art of Eating:
Ditto.
Although I am up and about on a Saturday morning so perhaps I will blog now. the week has been *far* too busy although my head has been bursting with blog posts about the ‘New Thing’ so maybe there is something to be written.
Does this mean that “Laputain” will be making herself known once again?
Otherwise, I will just have to keep pestering that blog with comments every now and again until it’s updated. Hm?
*condescending, and in fact entirely hypocritical, look*
That watermelon is SO cool! What a good idea!
All the food was stunning. It was the feast for an Italian wedding, and the food was Art. The kind of Art you can eat until you feel sick and round.
And that cheese?
Parmesan.
No, I don’t want to put a value on it either.
I’d just like you to know that I’m still here.
Nice to know, ‘Waffle.
Ditto your neck of the woods.
you sir, you are too sweet. i know you’re busy, don’t get stressed.
however, what the hell is BUBBLE & SQUEAK and why have you not told me about this concoction?
You’ve never had Bubble and Squeak?
No, wait, you probably have, except with a less silly name. But the name makes all the difference. Against all the scientific and gastronomic odds, having a silly name makes it taste just a little bit better. It’s like when you food-colour things in ways Nature hasn’t thought of (such as bright blue frankfurters, or green bread) and it makes them taste slightly wrong, even though the food colouring is tasteless. Well known fact.
Anyway, I’m rambling. Go make this:
http://www.bbcgoodfood.com/recipes/3033/bubble-and-squeak-cakes