A to Z

What if I ate lunch following an Oulipo-esque constraint?
What if I ate only foods beginning with each of the letters of the alphabet in turn.

A - avocado, aubergine, apple .......
B - blueberries, beef ......

For some reason I started this experiment on R, with raspberries and rollmops. So I guess tomorrow could be sate / satay, or sole or satsumas or a combination of any or all of those or other S foods.

banoffi pie

I just found out that banoffi pie was created by Ian Dowding and Nigel Mackenzie, in 1972.

Dowding is quoted as saying that one of his pet hates is banoffi pie with biscuit bases.

Here's the link to the original recipe:

http://www.iandowding.co.uk/recipes/files/a96b1884215e21687c47e5889c6243ce-6.html

Asparagus

I asked the woman at the asparagus stall why the thick asparagus shoots were pricier than the thin. She said that it was all down to customers preferring them.

Demand.

On Sunday we'll have half a kilo of medium sized asp. with beenham.

I hear that the best place to buy Bossche Bollen is Cafe de Groot, Stationseweg in den Bosch naturally.

Rollmops

I like the idea of food presented in inappropriate packaging, like rollmops in a crisp bag (see-through, of course) or in a workman's tool box or wrapped in polystyrene.

Or presented in a standard jar which has the wrong colour or design (e.g. red and orange swirly stripes instaed of variations of blue and fishy logos).

Rollmops are tasty and I believe they are a good hangover cure.

roast pork belly and on-divey stomp

I cooked the chunk of pork belly in boiling water for fruve minutes, trimmed the fat, scored the remaining thin layer of fat and rubbed in 5 spice powder, crushed sechuan pepper, salt and pepper.

Thence I plac'd it fat side up on a bed of tin foil and did roast it in hot oven until it ws crunchy.

I serv'd it on on-divey stomp, with hard boiled egg slices.

What kind of sauxce might work with this?

THIS ROAST PORK I OFTEN SERVE WITH BRAISED GREENS, OYSTER SAUCE AND RICE

tonight's meal

Sea bream fillets on celeriac puree, served with roasted cherry tomatoes