Mire Poix, Mixed Spice and beyond

..mostly because I eat them too fast.

• Adam’s latte de casa: with 75% frothed up milk and double espresso poured over, where the bubbles rival any ‘stiff peaks’ created by experienced meringue makers. Comfort without calories.. so there is a god!
• Egg Waffles from a dingy stall plastered with articles reporting celebrity patrons near where I used to take math lessons in North Point, served in a holey brown bag that never quite saved the crispy bits from escaping onto my quadratic equations
• Grilled breaded/battered anything: be they homemade fishcakes, delicate seafood tempura, gritty deep-fried calamari, Rusholme’s trademark onion bhajis, reformed turkey with extra water, or veg-style quarter pounders. Gone as soon as they reach the optimum golden brown shade even if I have to eat with my mouth open to let the steam out
• Yorkshire puddings with an obligatory 2-second dip into the gravy and/or accompanying fruit sauce / chutney
• Toasted carbs – brown seeded honey bloomer, day-old walnut bread revived by putting one side under the grill, lowly own brand crumpets. Sense of urgency heightened at the presence of any kind of spread.
• ^(I have always had a love-hate relationship with toast racks, such simple and elegant design.. but I see right through you lot trying to cool my food down!)

a common theme of transience emerges.

it is literally like the photo.  I lose interest as soon as the core temp falls below this ridiculously narrow range. So it’s not a mere case of “well duh, no one likes day-old fish and chips.”

and with the exception of the first in that list, I’m happy enough cribbing from professionally photographed versions of the same. because let’s face it – in the time it takes to make do these delicacies justice, it will do them no justice at all.