I’m about to eat cold Chinese food for brunch. Is it OK to call it brunch when it’s not at all fancy? I hope so. Here’s some stuff.
- I absolutely need to make Kellie’s gochujang immediately and have it with everything. Or have somebody else make it for me, because I don’t know where to get date syrup.
- James Martin left Saturday Kitchen last week and god damn it if he didn’t go out in style. This will make you cry.
- Nike are releasing a chicken and waffle themed shoe. That’s really all there is to say about that.
- God, we’re assholes. A&E was flooded with people who’d eaten too many chocolate eggs over Easter. I hate us, I really do. Down with humans.
- Serious Eats really brings it with vegan food inspo, their recent list of 18 vegan snack recipes is one well worth bookmarking or pinning or whatever it is you kids do these days.
- I’m not usually super into the healthy sweets game, but this colossal chocolate bar on My New Roots could swing me.
In the kitchen
It’s been a real week for plastic cheese. I refuse to apologise. I’ve been incredibly unsophisticated, all week, it’s been relentless. Plastic cheese on toast, plastic cheese melted into wraps, plastic cheese in burgers, I’m 100% killing it in the plastic cheese arena. The packet is gone and I won’t be replacing it for fear of starting an unhealthy relationship with the stuff, but it was fun while it lasted.
I made chips and poured onion gravy and cheese all over them on Saturday. It was a high point of my weekend and my life.
Out of the kitchen
I had two amazing meals out this week because apparently I’m fancy now. The first pictured is chilli beef nachos at The Hanover, one of my locals, it was delicious if a little too spicy for me (a reflection of my pussycattery as opposed to their seasoning skills), the second is chicken wings at The Orange Buffalo. A review of that chicken is on it’s way next week, so look out for it. It blew my mind.
Finally reading everyone’s favourite saucy book. I’m not that far in yet and I’m struggling to adjust to the language (because, you know, millenial) but I’ve made a start and I’m determined to stick it out. Let me know what you think of it if you’ve read it…