Sunday, May 14, 2006

Squiggle, eggs is eggs and pastry mission.

1. Making squiggly patterns with black treacle on my yoghurt. My mother sometimes does the same thing over the thin white icing on her ginger cake.

2. Poaching a goose egg and eating it with toast and lettuce and rocket. I like the differences between goose and hen eggs -- goose eggs are harder to crack and the shells and rather translucent. They are also a bit big for the egg box.

3. Not eating the crust of a bakewell tart. Pastry is fatty and not very tasty. It's just there to keep the bakewell safe while it cooks. No-one should have to eat it if they don't want to.