Wednesday, May 08, 2002
Arrived home late (perhaps this is a template or should be taken for granted), this time brandishing wild rowan jelly to go with the venison (I cook venison once a week). The other people in the house who tried the pate described as weird, something which was only eaten because it was there and they were hungry, and it needed the serious application of Danish pastries to take away the ferrous taste. I could leave it in the fridge in case there are any unwary visitors, who would also be offered the lemon and ginger herb tea I detest. Or is it better just to cut one's losses and throw out anything undesirable? Problem with that is that some new things can be good: I call basil, coriander as witnesses, goat's cheese and balsamic vinegar, basil oil, all of which are discoveries. And tirimisu. I love it. Why does it have to be so creamy, fattening and generally moreish? I spent 45 minutes in Sainsbury's prowling around before I could summon up enough self-discipline not to leap on the tirimisus and run for the hills.