Covid Cuisine

I hope you will agree that food porn is harmless. I like this shot because the photographer just had to eat most of the nuts and have a slurp of the red before taking the picture. I like the look of the garlic bread.

As you see I am not immune to this; a simple nourishing lunch for a cold day. Being observant you will notice it is lunch for one. Bertie’s menu comprises raw and rare meats. Robert has a healthy salad or similar. In the evening we (R and me, Bertie is excluded) share the same menu while watching something on TV. Actually we don’t have a telly so it’s a small-screen MacBook Pro and now it’s either Christmas University Challenge (the questions are easier) or The Queen’s Gambit on Netflix.

I’m thinking of writing a cookery book – “Covid Cooking for Chumps”; cookery books seem to sell awfully well and have fewer words than novels. Perhaps, “Start with a Slice of Toast and a Corkscrew” would be a better title?

Ham hock and foie gras terrine with toasted rye bread, a glass of Doran Vineyards 2018 Pinotage and cloves of garlic on the side to ward off the virus.

It’s difficult to disentangle B from C; Brexit from Covid. The postman hasn’t delivered for a while (Covid). I hope he’s OK because he is a good chap, has a dog, walks almost eight miles on his round and signs for me if I’m out. Because of Covid, Brexit has had no impact so far. In better times I might have taken a ham sandwich to eat on Eurostar – apparently it now needs sanitary and phytosanitary clearance When travel becomes possible it would be a waste to spoil my appetite so I will wait for a slap-up lunch at a cosy table at Le Voltaire. I first went to this exclusive eatery as the guest of a client when I was a sugar broker in the late 1970s. His English was perfect and he had galloping Anglophilia – he bought his dogs from the kennels at Sandringham, his clothes from Savile Row and was not displeased that his young sugar broker had been to a decent school.