desperance (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
desperance) wrote2013-06-23 01:19 pm
desperance) wrote2013-06-23 01:19 pm
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The kitchen diary of Master Chaz Brenchley Esq, aged 54 and then some
Dear the internets:
The first nourishment to pass my lips this day was a whole hot dried red chilli.
I feel about fourteen, I want to giggle and nudge my mates and say "Guess what...?" - like when I stepped off a canal boat at the end of a holiday sometime in my thirties and realised that since I'd stepped aboard a week earlier, I had drunk nothing whatsoever that didn't have alcohol in it.
Yes, it's true: I have an inner bloke. Not always that deep down.
Anyway: we went to Chef Yu's for dinner last night. They may be getting to know me; as soon as I said I'd have the lamb house special, the nice waiter guy said "I will do it for you Chinese-style." (Sometimes I ask for the Chinese menu, tho' I mostly have to work from photographs; I don't retain enough characters to read the text, alas.)
Chinese-style means with not only more whole chillies than you imagine, but more than you can possibly imagine.
I loved it; and there was blessedly way too much to eat, so today is decreed the Day of Leftovers. So lunch was what we brought home from Chef Yu's, hence starting with a chilli because I could, and I did have a lot of them to work through.
In other kitchen-related news of the morning, I have laid my first bids on ebay. For a vintage KitchenAid Hobart mixer. I do not expect to win this one - I am but a neophyte, and I anticipate a rush of last-minute bids as it closes out in ninety minutes or so - but at the moment I hold the highest bid, and I feel unreasonably excited. Someone hold my hand. No, better, someone sit on my hands. The damn thing might not even work...
Fortunately, immediately after I lose this auction (or, possibly, spend my precious money on a dud), Jeannie's coming to take us away to her (ice) hockey game. Where I shall drown my sorrows in the bar. I don't know what-all we all are doing about dinner, but if we come back here it's leftovers again. There is some of the curried pork and more of the tagine beef, so.
The first nourishment to pass my lips this day was a whole hot dried red chilli.
I feel about fourteen, I want to giggle and nudge my mates and say "Guess what...?" - like when I stepped off a canal boat at the end of a holiday sometime in my thirties and realised that since I'd stepped aboard a week earlier, I had drunk nothing whatsoever that didn't have alcohol in it.
Yes, it's true: I have an inner bloke. Not always that deep down.
Anyway: we went to Chef Yu's for dinner last night. They may be getting to know me; as soon as I said I'd have the lamb house special, the nice waiter guy said "I will do it for you Chinese-style." (Sometimes I ask for the Chinese menu, tho' I mostly have to work from photographs; I don't retain enough characters to read the text, alas.)
Chinese-style means with not only more whole chillies than you imagine, but more than you can possibly imagine.
I loved it; and there was blessedly way too much to eat, so today is decreed the Day of Leftovers. So lunch was what we brought home from Chef Yu's, hence starting with a chilli because I could, and I did have a lot of them to work through.
In other kitchen-related news of the morning, I have laid my first bids on ebay. For a vintage KitchenAid Hobart mixer. I do not expect to win this one - I am but a neophyte, and I anticipate a rush of last-minute bids as it closes out in ninety minutes or so - but at the moment I hold the highest bid, and I feel unreasonably excited. Someone hold my hand. No, better, someone sit on my hands. The damn thing might not even work...
Fortunately, immediately after I lose this auction (or, possibly, spend my precious money on a dud), Jeannie's coming to take us away to her (ice) hockey game. Where I shall drown my sorrows in the bar. I don't know what-all we all are doing about dinner, but if we come back here it's leftovers again. There is some of the curried pork and more of the tagine beef, so.