shiraz 6 October 2008
I ran out of tea today, or so I thought. Believe me this is not a situation I let happen often. I go into a decline if I think I can’t have random and regular cuppas. I have made myself a little tea station on the landing by the bedrooms so that when the builders’ invasion of the house is complete (I hear that could be next week) I will still have the wherewithal to make a brew, and also do coffee also of which I am also very fond indeed (that includes instant). Anyhow I needn’t have fretted because I had a good half a pack of teabags in a cupboard downstairs. I haven’t tasted these ones in a while and they were very distinctive. They are a Robert Roberts organic and fairtrade blend and they are quite peppery, which leads me to now think of them as the Shiraz of tea. And that thought also leads to the notion that when people describe wines as having ‘old sock’ overtones and so on, maybe it ain’t so whimsical…
Here’s a strange one, though. When we were dining out in London last week there was a dish of monkfish cheeks offered on the menu…WHAT? Is that a particular ‘cut’ of fish, cos I rather think you’d need a good few monkfish involved if you were using only part of their faces. And I can’t imagine they’d be that tender – surely the scalier side of things? I’d be grateful to hear from any monkfish experts out there re same.
