The everyday blog of Richard Bartle.
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2:01pm on Thursday, 13th March, 2008:
For lunch today at work, I went with the carvery. This isn't actually a carvery, it's just a roast dinner, but they call it a carvery. Basically, you get some meat (today it was pork), a Yorkshire pudding, roast potatoes, two vegetables (today they were cauliflower and courgettes) and gravy.
The roast potatoes were a bit different to normal, as someone had given them a bit of zip by sprinkling them in crushed black peppers. They were quite nice.
The cauliflower was a bit different to normal, as someone had given it a bit of zip by sprinkling it in crushed black peppers. It was quite nice.
The courgettes were a bit different to normal, as someone had given them a bit of zip by sprinkling them in crushed black peppercorns. They were quite nice.
However, when the roast potatoes, cauliflower and courgettes were eaten one after the other, the dish was transformed into a fiery assault on the tongue that necessitated the quaffing of three cups of water to endure.
Was there a TV programme on last night that recommended spicing up bland food with crushed black peppercorns? If so, three separate chefs in the university's kitchen must have watched it.
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Copyright © 2008 Richard Bartle (email@example.com).