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Thank God it wasn't garlic
Monday, March 6th, 2006 01:14 amYour hero (by which I mean me; context is everything) has signally failed to learn from experience.
At ten o'clock I suddenly realised that since the adventure at the greasy spoon early this afternoon, I had not actually eaten anything since. I was, accordingly a mite peckish, and it occurred to me that before settling down to watch Invasion I had just enough time to make a nice cheese and onion sarnie and a cup of coffee. When I say onion I mean onion. None of this pickled variety for me, thank you very much (they have their place, but not with cheese, and not between slices of bread). Sadly we do not have any Spanish Onion in the Athenaeum Club at the moment. This is of course, a shocking oversight and the servants will be soundly thrashed in the morning. So I had to make do with a common or garden cooking onion of half the size and a quarter the strength.
Though not the precise shallotage one was looking for, but nonetheless a toothsome addition to a goodly sized sandwich made with the Athenaeum Club's justly famed self-replicating cheddar (PAT Pending).
Most enjoyable it was, too.
Sadly, it still is, some three hours, two brushes of the teeth and a gargle later. This has happened before; I should know better.
The cheese may be self-replicating, but the onion is repeating. But it was a lovely sarnie, it really was.
At ten o'clock I suddenly realised that since the adventure at the greasy spoon early this afternoon, I had not actually eaten anything since. I was, accordingly a mite peckish, and it occurred to me that before settling down to watch Invasion I had just enough time to make a nice cheese and onion sarnie and a cup of coffee. When I say onion I mean onion. None of this pickled variety for me, thank you very much (they have their place, but not with cheese, and not between slices of bread). Sadly we do not have any Spanish Onion in the Athenaeum Club at the moment. This is of course, a shocking oversight and the servants will be soundly thrashed in the morning. So I had to make do with a common or garden cooking onion of half the size and a quarter the strength.
Though not the precise shallotage one was looking for, but nonetheless a toothsome addition to a goodly sized sandwich made with the Athenaeum Club's justly famed self-replicating cheddar (PAT Pending).
Most enjoyable it was, too.
Sadly, it still is, some three hours, two brushes of the teeth and a gargle later. This has happened before; I should know better.
The cheese may be self-replicating, but the onion is repeating. But it was a lovely sarnie, it really was.