Alcohol has been with us for a while. Ever since primates started enjoying the overripe, fermenting ground fruit which was easier to sniff out than the underripe fruit still on the branches of the tree. The theory goes that the more fermented food we ate, the more our genetics evolved to enable us to eat more fermented food with fewer side effects. The more fermented food and drink we consumed the more demand increased.
Kebabs, so delicious yet so much controversy. Do you think of elephant leg, the late night scourge of the high street, sadly grey yet so appealing after a few too many drinks? Or perhaps a shish kebab with its crispy nearly burnt edges and indigestible undercooked pepper slices? Is shawarma more your thing? Moist and juicy with garlic sauce and chilies?
I love Georgette Heyer, I even love her more than Jane Austen, mostly because her books are one of the places I know I will always find comfort. No matter how much I admire her, I’ve never yet taken an Austen to bed.
As the opening post for a blog, a dish made of lentils makes for a photographic challenge. Not for me the acid bright sharpness of citrus or the mouth- watering pinks of watermelon. Lentils only look good raw, once cooked to comforting softness they lose any claim to beauty.