Friday, 13 July 2012

The Art Of Simple Things

I have really neglected the blog of late, which is poor not least because I keep thinking about it rather than just doing a post. So to get things back on track I thought a post about some of the simplest of dishes and foods. Quite often when you are into food or wine it all seems to get complicated pretty quickly, when in fact I'd be amazed if even the most dedicated gourmet doesn't return to the basic and even most rough and ready of dishes. Sometimes it's just what you want more than anything else in the world.

Soft boiled, a few extras but pretty basic... 
For myself one of these is a nice poached or soft boiled egg on toast; not flash, easy to make and a few additions and variations are possible. Winner.

Cold beer with a Salt & Vinegar chip, how could you go wrong.

Even in the world of wine let me disappoint by saying you can do worse than a crisp dry white, assuming that it is of course a crisp, dry white and not some sweet and flabby pretender.

Others will have their simple favourites and friendly standbys that I'd love to know about. You do however get an idea of the variety these snacks provide from more elaborate fare. Food is so contextual anyway so the right thing at the right time crucial, sometimes even magic, the 2am kebab, or some oysters by the water. Nothing else is needed as time and place is captured.

Just what was required whilst waiting for a delayed flight!

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