Kitchen diary: the lunch of champions
Jul. 13th, 2013 02:10 pmM'wife and her mother have gone off to Hobee's for lunch, while I dash about doing the thousand-and-one things I have to do before I head off to Launch Pad at oh-god-awful in the morning. My lunch is happening on the hoof and on the fly.
Do you hear me repining?
You do not.
My lunch today is thick slices of last night's slow-smoked pork shoulder, in a couple of the sesame-seed buns I baked to go with the barbecue, with a few lettuce leaves from the farmers' market and mustard ditto ditto, and a couple of tomatoes picked fresh from my garden. So fresh they are still warm all the way through, I am just sayin'. (These are the black ones, which we have figured out: when they have gone from green to black, they are not ready. When they start going from black to red, they are. These are as it were semi-flushed pink, and utterly delicious.)
Do you hear me repining?
You do not.
My lunch today is thick slices of last night's slow-smoked pork shoulder, in a couple of the sesame-seed buns I baked to go with the barbecue, with a few lettuce leaves from the farmers' market and mustard ditto ditto, and a couple of tomatoes picked fresh from my garden. So fresh they are still warm all the way through, I am just sayin'. (These are the black ones, which we have figured out: when they have gone from green to black, they are not ready. When they start going from black to red, they are. These are as it were semi-flushed pink, and utterly delicious.)