1. I open the fridge for a little gloat over the three types of mushroom -- nameko, maitake and shiitake. I'm ordering in a few each week to learn them, and discover which ones I like best. I like them fried for breakfast, and the words of the mushroom farmer on the Pantiles echo: 'Fry them like really crispy bacon. Mushrooms aren't like anything else. They release more nutrition the more you cook 'em.'
2. Picking the meat off the chicken carcass before it goes into the stockpot.
3. Nick has diced and ribboned an array of vegetables for my noodle soup.
