Wunderbar. I loved this. The carrot + potato dish for dinner awakened a buried memory of a salad that an Australian graduate student I knew at university used to compose: grated carrot, grated cheddar, olive oil, mixed and stuffed into a pitta bread. Surprisingly good, but in those times, taramasalata coming to Tesco was a major event.
I loved this so much. LeGuin is one of my favorite writers, and the Earthsea books are the books I have re-read more than any other, ever. I assume you have read this already, but in case not: https://www.ursulakleguin.com/blog/29-without-egg?rq=bread
Been thinking about meals for years (and even started a book on the subject). My take is more matter-of-fact, while yours captures the magic of the thing. Brava!
Such a great way to think about a meal...as a composition. Much like writing music, there should be ebbs and flows, crescendos and decrescendos. And a lovely recipe, too. Loved all of this.
I’ve never considered having Sharon fruit served with anything else, so I must try it with shavings of Parmesan. If I consider the slightly jammier fruit instead of the firm, and just right fruit then it is almost chutney-like and could perhaps also work on a cheeseboard(?).
Wunderbar. I loved this. The carrot + potato dish for dinner awakened a buried memory of a salad that an Australian graduate student I knew at university used to compose: grated carrot, grated cheddar, olive oil, mixed and stuffed into a pitta bread. Surprisingly good, but in those times, taramasalata coming to Tesco was a major event.
Thank you for reading! I can imagine how good that pitta would be - salty and sweet together - worth the memory !
A beautiful piece. I am already looking forward to receiving the next instalment in my inbox! 😊
Thanks guy!
This was lovely. I now desperately want to visit that pub; where is it?
Thank you! It’s The Bell in Aldworth in Berkshire
A comfort meal of a newsletter ❤️
I loved all of this so much!
Thank you! X
I loved this so much. LeGuin is one of my favorite writers, and the Earthsea books are the books I have re-read more than any other, ever. I assume you have read this already, but in case not: https://www.ursulakleguin.com/blog/29-without-egg?rq=bread
Thank you so much Andrew, and for reading. I have seen that piece by Le Guin and love it very very much!
Not at all surprised, Rebecca.
Been thinking about meals for years (and even started a book on the subject). My take is more matter-of-fact, while yours captures the magic of the thing. Brava!
Such a great way to think about a meal...as a composition. Much like writing music, there should be ebbs and flows, crescendos and decrescendos. And a lovely recipe, too. Loved all of this.
I’ve never considered having Sharon fruit served with anything else, so I must try it with shavings of Parmesan. If I consider the slightly jammier fruit instead of the firm, and just right fruit then it is almost chutney-like and could perhaps also work on a cheeseboard(?).
Thank you !