Thursday, June 25, 2009

Beetroots, chorizo and shutting out.

I'm looking for part-time work: does anyone know of a position (two or three days a week) in or around Tunbridge Wells for a diligent editorial person with a bit of web experience? I would be very grateful if you would drop me an email.

1. Fresh beetroots, hard and dense. They are the purple of dark places and secrets.

2. I fry some juicy red chorizo as a treat. I like to see the sausage skins turn opaque and then black.

3. We turn off the news, draw the curtains and lock the front door: we've seen enough of the outside world for today.

4 comments:

  1. yay for no.3! I shall do the same thing in a minute.

    ReplyDelete
  2. OOh, shutting out is the best part (followed closely by chorizo, of course).

    ReplyDelete
  3. Check out The Craft Begins' recipe for cornbread and chorizo muffins.

    ReplyDelete
  4. I like #1 - that moment when food appears to be more than just what it is - when it feeds the imagination as well as the body.

    ReplyDelete

Comment Moderation is switched on: don't be alarmed if your comment doesn't appear right away.