If Wishes Were Horses
Today’s post is dedicated to the memory of my dearest friend, Bunmi Wilkey. So, I have the flu–again. But hang on, I hear you say. Didn’t you already catch the flu virus at Christmas? Shouldn’t you therefore be immune? You’da thunk, right? The worst part has been having to work through it. Dealing with people whilst breaking out in a feverish cold sweat is not a good look. Let’s draw a veil over this hideous episode. But not before I share my latest composition à la Ogden Nash with you:
Pyrexia,
Wrecks ya.
I blame the salmon. Apparently, all our salmon is toxic! Eek!! It’s all pumped full of emamectin benzoate which sounds thoroughly delicious. Mmmm, that puts the slam in salmon. I would have taken this more seriously if the spokesman from GAAIA (me neither) had managed to refrain from hyperbole. “All salmon is farmed and dangerous.” He’s obviously not getting enough emamectin benzoate 🙂 I’m not scared of emamectin benzoate. In any battle between emamectin and the viruses currently coursing through my system, my money’s on the viruses, the evil little suckers. In the same spirit of hysteria, the paper informed us that there is a ‘fuel price-war’. Yup, Asda is taking 2p off the price of a litre of diesel. So, only £75.80 to fill up a Mini now, rather than £76. Spend that 20p wisely, y’all. You could use it to take all your friends and family to the utterly fabulous THIRDHOME resort in Cabo San Lucas as pictured above. On the gastronomic front, there is some good news. Scientists have apparently been able to ward off post-partum blues by feeding new mothers spinach, blueberries and chocolate. Three of my favourite foods! (Not necessarily together). I have taken the executive decision to omit the totally unnecessary painful childbirth bit, and proceed directly to the eating foods I like bit. AlaraApothecary: Lifestyle advice without 36 hours of labour.
I’ve included some of the dreamy stuff I’ve been looking at lately in this post. If I lived in that Parisian apartment, I’d never leave home. I’d just spend all my time stroking the walls and the furniture. Kinda explains why God has not gifted me that apartment, double drat. However, in my lovely dwelling which I am very lucky to have, I made an excellent Lemon & Pepper Roast Chicken yesterday. Pure ambrosia, no kidding. The secret is to marinade, marinade, marinade. To start any kitchen newbies off on your baby steps, why don’t you try the Charentais Melon Salad courtesy of the geniuses at The Cook’s Atelier:
Serves 63 ripe melons
6 thin slices prosciutto di San Daniele
18 very pretty basil leaves
Sea salt and freshly ground black pepperFor the vinaigrette
1 tablespoon balsamic vinegar
3 tablespoons extra-virgin olive oil.In a small bowl, add the balsamic vinegar and olive oil. Stir together to form a broken vinaigrette.Cut the melon in half lengthwise, remove the seeds, and slice the melon into 1-inch-thick wedges. Set aside.Arrange the melon on the salad plate. Drape a slice of prosciutto over and around them, leaving some of the melon peeking through. Drizzle with olive oil balsamic vinaigrette. Scatter the basil leaves on top, and grind a little black pepper over the salad.
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