by Laurence Worms - Ash Rare Books
ABA authority on cookery books and specialist in gastronomy, Janet Clarke (www.janetclarke.com), tells us about today’s lunch.
Lunch today at 4pm consisted of a slice of McVitie’s Ginger Cake which has been twice to Scotland and back and now retrieved from the freezer served with a teaspoon of Brandy Butter (ditto to Scotland) but left in jar unopened and now see the bbf date is 02.2011, and a cup of coffee reheated from breakfast. These things actually taste quite good if eaten at about 2am having had a cold, dark and nil session for the sea trout. (With a large dram of whisky – of course!)