My First Joint

Roast Breast of Lamb

No, not that one. That was decades later.

The Sixties were definitely swinging, or so they said, when I moved to London at seventeen. I was accompanied by two large suitcases, a map of how to get to Queen’s Gate, South Kensington, and a fiver in my pocket. Progress was slow as I made my way, burdened down, along the Cromwell Road. The grey buildings towered above me, a small cog hoping to join the wheel of metropolitan life. Continue reading “My First Joint”

Why Is French Food So Brown?

Undercover

It was an early April morning, light cloud sitting over the Seine masked the attempt of the sun to break through. A winter’s chill still lingered in the depths of the side streets as we headed towards the light of the river. We were in need of caffeine. Continue reading “Why Is French Food So Brown?”