£3-50 for a loaf of bread?

I’m always going on about prices with my kids, and my present visit to London is no exception. I’m staying in an area that was years ago, known as the haunt of gangsters and criminals and these days the only thing that I’ve seen that is remotely criminal is the price of a loaf of bread. With it comes the sort of look from the hipster server that says to you: ” We weren’t expecting your type in here, if you walk a few miles in that direction you’ll find a Gregg’s”

Genuine Sourdough bread made from the original recipe that’s from San Francisco is just one of the delicacies on offer. I choose a smaller loaf that is described as Granary and is about the size of a London brick, so not massive. “That will be £3-50 please Sir” comes the response. I grit my teeth and mutter and give them the gimlet eye that says: ” I hope it’s worth it”

It is.

I went back today for another one happy to pay the going rate for what I thought was one of the best breads I’ve tasted for years.It was coming to the end of their day and they had just a few left. ” You can have two for the price of one now Sir” says hipsterman in black behind the counter. “Result!” I say to myself and head to the door with my prizes in the bag. Two loaves for just £1.75 each, I mutter to myself and then muse that I’d have probably baulked at that price just a few days ago for just one loaf. For heaven’s sake I’d better get a grip while there’s time left.

New improved recipe? What’s that all about? One sees it on many food items and it brings to mind the following. If you’ve been buying the product for years then the recipe is fine, it cannot be improved. So leave it alone.

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Big plate, small food…

…and a hell of a lot of washing up.

I’m keen on cooking, and eating. This drawing was obviously about chefs or the like, but I cannot remember excactly. It covers a lot of things that I like and that I don’t. Cooking and the results thereof  I am fond of, clearing up not.

I had a girlfriend many years ago who offered to cook for myself and my then flatmates in London. We were delighted that she’d offered her services and the result cannot have been all bad, but the thing that all of us remembered, even years afterwards, was the mess she made. There was not a single kitchen utensil she had not used, it truly looked like we’d been burgled by a kitchen maniac.

Then there’s eating out. Big square plate and small food sniffs of what the TV pundits call ‘fine dining’. I like it but would generally like them to use more plate.