Camembert and honey on toast. A break from the studio, 30 mintues of lunch at Cafe Wilhelmina (my smoked salmon sandwich with wasabi mayo, soy sauce, and scallions was good...Hilly's hummus + roasted veggie sandwich was not good because of superdry homemade hummus and a weirdly pitched spice mix, Anat's carpaccio/truffelmayo was the best of the lot I think). Back in the studio while the sun continues to laugh in our face.
Yes. Big Bends Nut Sauce is officially a "stringed instrument tuning lubricant", so-called because the area on a guitar where the neck meets the headstock is called the nut, and that's where you put this.
Record-breaking lack of posts continues, with no discernible hint of abatement on the horizon. Today, an improvised tortilla/frittata that was pretty repeatable: caramelized onions (of course); courgette/zucchini; thyme; feta; mint; 6 eggs.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).