The Grundiad
Private Eye called The Guardian The Grauniad because it
loved a typo. One of today’s headlines caught my eye. It said:[1]
Obviously it should read:
Or:
Embarrassed Australia
in 243-run thrashing by India .
Or, better still:
Anyway, that’s quite enough of that. Don’t want to bang on
too long about the Aussies copping a right old hammering. At cricket. Do we?
Oh. We do? Okay, last one now:
Aussies left red-faced as India inflict 243-run destruction.
The top ten vegetarian recipes…
…so the introduction claimed. “Fantastic” I thought. I’m
always on the lookout for new ideas for BLISS and le DLL. They were:
- Vegetarian Scotch eggs. Nice idea, but they’re not keen on chickpeas. These are eggs in chickpeas.
- Meat-free
mezze. Nope. Cauliflower, capers, pine nuts, and chilli. All of those are
a
hardimpossible sell. - Pock-marked tofu. This is turning into the cheese shop sketch. Not much call for tofu in these parts.
- Maria Ellis’ stuffed tofu. See the above. I like the sound of tofu, deep fried in ginger beer batter, served with chips and mushy peas. Don’t think they like mushy peas, either.
- Sally Bucher’s swooning Imam. Aubergine you see. Aubergine and cooked tomatoes.
- Hugh Fearnley-Whittingstall’s asparagus, halumi, and new potatoes. That sounds like a distinct possibility, but I may have to find an asparagus replacement.
- Beetroot bourguignon. We have a winner. Possibly. Only for BLISS, though.
- Jane Baxter’s stuffed courgette flowers. I have an objection here, and it’s including a recipe in this list with a main ingredient that’s almost impossible to procure. A definite maybe. Not sure about le DLL and courgettes.
- Aubergine gratin. Nope. Aubergine again.
- Denis Cotter’s braised turnip galette. Finally, a real goer. Looks stunning. Chestnuts and portobello mushrooms. Served with mash. The red wine sauce will have to go, though.
[1] What
follows has nothing to do with grammatical correctness, but is an excuse to
repeatedly state that the Aussies have had their arses properly kicked.
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