27 February 2008


I've griped in the past about the divide between organic/slow foodist/tv chef lifestyles and the ugly realities of having to work 40 hours a week, pay a mortgage, deal with housework and somehow also eat.

So it is nice to be able to report a certain small amount of rapprochement. I suspect the packet-and-tins techniques espoused in Delia Smith's latest book prompted the collection of 'How to Cheat' articles in the current Observer Food Monthly, but if that's what it takes to get people's attention, well, so be it.

I'll take what I can get. I'm not proud.

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