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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in tortilla (1)

Thursday
Mar262020

Recipes for lockdown: Smoked salmon quesadillas

DateThursday, March 26, 2020 at 7:31PM

I did have 3 Sydney restaurant posts lined up to share with you, but given that the whole world is in lockdown, it doesn’t seem relevant nor appropriate to reminisce about the delicious things I ate on my recent holiday in Australia.

I am back in London and confined to my home, except for essential shopping and one outing per day to exercise. I have taken to cycling for my daily dose of fresh air and, as I have paniers, I’ve been collecting my shopping on route. No panic buying, mind, just what I need for the next few days.

Since the rest of the nation seem determined to clear all staples from supermarket shelves, I have had to get a bit creative in the kitchen. I have noted an interesting trend though, which is that exotic fruits, vegetables, meats and fish are still in abundance.

"I feel like the we are eating better in this global pandemic than we normally do" said the M&2V, as we munched on fillet steak with chimmichurri and hasselback potatoes on Sunday night. "Living it up in the crisis."

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