Lanterne Rouge
Taking up the rear
An Even Break?
What did the “break” key used to do on ’80s computers? Why don’t we have it any more?
Xmas food is appearing at a terrifying rate in the office kitchen. after yesterday’s biscuit-fest, we have a wonderfully traditional and delicious stollen in there:
It’s not the fluffiest of cakes, but it’s truly delicious, and a spot of extra chewing brings magnificent fruity rewards. On the whole, though, Christmas cakes in general come pretty low on my list of Xmas foodstuffs to cherish* - there’s so much else to gorge on, much of it filling and heavy, so why have a whole plethora of desserts that clog you up and shut you down?
Only a short entry today as work’s been mental and I’m off to see Have I Got News for You being filmed this evening. So I’m eating the Massively Swollen Grain Melange mentioned yesterday (in fact they’re called “wheatberries”. Is that a genuine plant, or some ridiculous marketing invention like “craisins”?) in the hope that I’ll make it to the Green Room without passing out.
*Delia Smith’s Xmas cookery show was on telly a couple of nights ago. About three quarters of what she made was very disappointing. Bread sauce and Cumberland sauce are a combination of “ew” and “why?”; gammon is anathema to anyone who enjoys either pork or bacon; turkey is Bernard Matthews triumph to the detriment of food lovers everywhere; and cutting scallops in half and baking for half an hour? What the hell? Delia, you’re out of touch with the British public and need to think about your future.
