Anne Bruce: Journalist |
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My salmon spaghetti dish was going really well. Spaghetti, flakes of salmon with rosemary, broccoli and green beans with a little dash of cream. Then came the fatal decision, to add a bit of cheese to give it some salty bite. There was a tiny bit of "Brie"in the fridge. As it warmed up, up rose the stench of over-ripe goat. The whole kitchen smelled like a goatshed or wherever it is that goats hang out. The cat went out in disgust. It was bearable if you did not breathe in and had your wine glass fully charged at all times with a very full-bodied red.
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Went out up Shoreditch this weekend. It was a birthday do, we had tapas at Pinchito and then on to a bar/nightclub. It had its twitter feed projected onto the wall. How very now!
Elliot Morley, how the mighty are fallen. Met him a couple of times when on The Grocer as he was DEFRA minister, did not like him very much. He seemed shifty and rude. Mind you it was a drinks party and I was asking him about animal by-products. http://www.thegrocer.co.uk/articles.aspx?page=articles&ID=85294
Have learnt a new word "travelisation" which is making your products less drippy so that they can be eaten on the move. Was meeting SSP, which has 440 outlets in railway stations and airports, its brands include Upper Crust, Caffe Ritazza and Millies. I'd arrived early and called into the new exhibition at the British Library on "Evolving English" beforehand "from fifth century runes to 21st century youth speak". Now feeling slightly surreal as witness to new "travelisation" jargon being bandied about.
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