Fat-tailed lamb follow up

Well I finally tasted my version of qawarma. No favas, no yoghurt, no mint I just warmed it up in a pan and spread it on bread and it was fabulous. Well spiced, lamby and delicious. There were only three of us and it was a snack with drinks before dinner. However, we polished off two-thirds of it and would have eaten it all if I'd warmed up the remaining third, but I'm keeping for my friend Naomi to taste this evening.

Souper aux Abats

The Montréal association of food journalists held a Souper aux abats last Monday and I was the guest of honour. This is the best way to attend a dinner as you get credit for the food, but it's the chef who does all the work, a big thank you to Patrick. The menu was loosely based on recipes in my book Odd Bitsafter a discussion with Chef Patrick Plouffe of Chez Bouffe, Gildas Meneu,  Mario Hinse from L'Epicerie. The matching wines were chosen by Guénaël Revel, don't ask, all I remember is a zinfandel that I liked because I usually don't.

Here and gone?

A photo of what I've been eating. No I haven' turned vegetarian it's just the salads look prettier than the grilled sausages.

This is hello and goodbye. The manuscript for my next book  ODDBITS went to the publisher this week and I leave for Australia on Saturday. I hope to post from down under and describe what I discover and even make use of my twitter account so watch this space. And anyone complaining about this hot humid summer remember that winter is just around the corner. Enjoy sweating while you can I'm off with my winter coat, long underwear and gloves to wintery Melbourne.
Au revoir et bientôt.