Food, glorious food!
In an excess of enthuzziazm after browsing through my Julia Child recipe books (now all my foodie friends are sighing, 'Julia Child!' in the same way that the characters in Blazing Saddles sighed, 'Randolph Scott!') I am braising a boned shoulder of lamb with a spinach and mushroom stuffing (farce Viroflay.) It smells out-of-this world. There is a large quantity of wine in the sauce: oh, dear, there's a glass of wine left in the bottle. What should I do with it?
A book recommendation: Persian Fire by Holland. I haven't read such a good book on the wars between Persia and Greece since discovering Peter Green a-many years ago (when I was young and charming.) Read it if you like History, or gripping characters, or politics, or a damn' good story, or - just read it, ok?
A book recommendation: Persian Fire by Holland. I haven't read such a good book on the wars between Persia and Greece since discovering Peter Green a-many years ago (when I was young and charming.) Read it if you like History, or gripping characters, or politics, or a damn' good story, or - just read it, ok?