I'm immersed in my Chinese cookbooks (most of them antiquated!) looking for what to do with the dried mushrooms, Szechuan peppercorns, and baby bok choy from yesterday's expedition. I'm still enjoying the memory of the aromas and odors of the Chinese grocery store -- appealing spices, fresh vegetable stand smells, somewhat dubious meaty and fishy odors, even illegally tobacco smoke.
For variety, I also looked at the food section of the Guardian online and found that maybe P.G.Wodehouse was inventing authors for them. The article's
Hugh Fearnley-Whittingstall's teatime treats recipes
If you're tired of British teatime, you're tired of life – especially if crumpets, muffins, pikelets or farls are on the menu
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