What Food Lover Would Smuggle American Cheese?
I like cheese and especially a nice good blue one, but why anybody would want to smuggle American cheese, I really don’t know? I suppose it could be a taste crime, like the sort of clothes beloved of golfers.
One question the article provokes in my mind, is does North America have designer cheese-makers? After all why not, as we had none thirty years ago and now they are everywhere.
A Real Station With A Real Cafe – On The Overground!
I’d heard that London Overground had done something special at Crystal Palace. So I went and had a look.
It’s not finished yet and it can only get better and better, as lifts and other features are added.
So is it special? I think so, but I’m a grumpy old pensioner, who gets to the station free. The food was good too!
Take the kids and go there and have a walk in one of London’s most unusual parks and then have a snack or more in the Brown and Green Cafe.
They’ve even got a children’s menu without chips!
The one thing I didn’t like was the orange roundel on the station building. Surely, a Grade II Listed building deserves better!
It will also be interesting to see how use of the booking hall develops. It is a display space, that cries out for something better than run of the mill retail. As the current architectural display shows, it could be used for exhibitions.
But of course don’t go to Crystal Palace station, expecting a short walk to Crystal Palace Football Club. For them, you take the train to Norwood Junction station.
Thinking about Crystal Palace station, London Overground has now created its first true destination station. By that, I mean one where you go because of what is in the station itself, to perhaps meet someone for business or pleasure. St. Pancras is perhaps the best example, but others like Waterloo, Liverpool Lime Street, Liverpool Street and perhaps Norwich Thorpe are getting that way.
A Thought About Coeliac Disease
After reading yet again, about a coeliac in hospital, where they really weren’t too professional about what he could eat, I’ve had this thought.
Is coeliac disease the most common disease, that can be cured by diet alone?
To take this further, am I right to think, that this fact gets up the average medic’s craw, as it means the disease can’t be cured by the two most common treatment methods; drugs or surgery?
Does A Gluten-Free Diet Help Your Hair?
My last hairdresser always said that my hair grew very fast and in fact for a sixty-five-year-old man, I have a pretty good head of hair.
But what got me thinking was that yesterday The Times showed a list of the best dressed older people. What stood out was their compliments for Katherine, the Duchess of Kent. They said of her that potentially she has the best hair in the Royal Family (including Kate Middleton’s, yes).
And she is 79! It is well-known that she is a coeliac, so it can be assumed that like me she sticks to her gluten-free diet.
I posted this on a coeliac list on the Internet and others said that there could be a connection from personal experience.
Over the past forty years, I’ve had a lot to do with flat race jockeys.
Obviously, to keep their weight down, they eat frugally and the typical gluten-rich snacks, beloved of the general population, are probably never eaten. I remember one meal with Michael Roberts, where he ate baked salmon and peas, followed by some fruit.
But you’ll rarely find a flat race jockey, without a full head of hair! And many are riding well into their forties. The best hair on the current crop of top jockeys must be on Hayley Turner. But then she’s a woman. And a coeliac!
And then we could look at people like Chinese, Japanese, Koreans and others, whose diet is mainly rice-based. They generally seem to my untrained eye to have better hair as they get older, than the average Caucasian.
I do wonder if there is a serious link here. It probably isn’t to coeliac disease, but the diet may be the key. After all, Nottingham University have shown that coeliacs, who stick to the gluten-free diet, have a twenty-five percent less chance of getting cancer. Why this is, no-one knows, but it could just be that a healthy diet, which looks after your gut, gets the maximum amount of good vitamins and minerals into your body.
What I Need Is A Chip Hoe Or Hook!
I have always liked fried new potatoes. Earlier in the week, I boiled a small packet of Charlottes and fried the remains with my supper tonight.
I’ve always had difficulty turning them in the pan. C used to use a slice and a fork, but that method needs two good hands. And I only have one! So I’ve tended to rely on making sure that only firm chips go in the pan and then using a bit of tossing to turn them.
What I Need Is A Chip Hoe Or Hook!
It was whilst I was frying them tonight, that I felt that a miniature hoe, as used in gardening might do the trick. Obviously, the shape of the end would be the key to a good design. Effectively, it would just lift the chip to see it was cooked on the underside and then flip it. A simple hook in an appropriate material might do the trick.
I am reminded of a very old joke.
A visitor was being shown around a monastery. He came across this monk with a large pile of potatoes, which he was peeling and cutting into pieces, before dropping them into a large saucepan of boiling fat.
The visitor smiled and said to the monk. “You must be a chip monk!”
He got an immediate reply. “No! I’m a friar!”
Haggerston Espresso Room
This cafe is close to my new doctors.
The coffee was good, but the gluten-free polenta cake was brilliant.
Real Michelin Chefs Use Microwaves
I was in Waitrose buying some supper, when the young lady in front at the prepared vegetables shelf picked up some mixed green vegetables and put them down. As I picked up another one, she said that she didn’t have a microwave. I said not to worry, as a friend of mine, who’s a Michelin-starred chef uses one. She smiled and said perhaps she’d get one.
Is This The Best Microwaveable Gluten-Free Sunday Lunch?
I wasn’t feeling too well this morning, as I probably got too hot in the sun at the Paralympics yesterday. It seemed to make my hand and arm go rather cold. So I picked up one of Marks & Spencer, roast pork loin with apple & cider sauce dinners from their Fuller Longer range, as I didn’t want the hassle of cooking properly.
Roast Pork Loin With Apple & Cider Sauce
It really is rather a nice meal for something that you just put in a microwave. I wonder whether when John Randall and Harry Boot, invented the cavity magnetron in 1940 at the University of Birmingham, ever visualised, nearly everybody having one in their homes.
A North South Divide
I went into a branch of a well-known restaurant chain in Liverpool today and asked for a lemonade with my lunch.
The waitress brought a fizzy one, whereas in their London or Cambridge branches, they usually assume that you want a still one! In some places they do ask, which is probably the right thing to do. Just as most places do with water!
So does the north want fizz in their lemonade? And the south doesn’t!
I mst say that some things don’t seem to change in Liverpool though. The waitress was bright, keen and chatty, even if she only scored a small bit less than perfect. I can remember them like that in the 1960s. Although they were much worse trained then!
One in particular brought meals for C and myself on a tray, which she placed on the table, so that one meal was over the table and the other was hanging over the edge. She then took the meal over the table and placed it for C, which meant the other meal upturned the tray onto the floor. To make it worse, it was her first night. So she burst into floods of tears.
The Anonymous Widower 