I love being introduced to new foods and recipes. Don’t you? Pouring over others’ food blogs, visiting markets in far-flung cities and countries, ordering the wackiest (within reason) thing on the menu. Love it.
Possibly my favourite food-related activity – other than eating the stuff – is looking at commonplace ingredients and trying to finesse something unique from them, or at least sufficiently different to add another dimension. For instance, I have previously welcomed the challenge of making lentils acceptable for breakfast (and this one too). Or just about acceptable!
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