Wednesday, November 15, 2006



We have a new diet. It’s called the Pudding Diet. It involves me being allowed to buy all those things with NO ENTRY signs written across them like the ‘crème de chataîgnes’ - a delectable brown goo made from local chestnuts and sold in the veg market, twirls of which in yoghurt are the ultimate midnight fridge raid.

The idea for the diet came as we were laying pooped and pissed on the sofa after steak, trompettes de mort mushrooms and salsify chips washed down with a very decent red and white from our trip to Chianti. It was our first proper meal in weeks.

“At this point” Julian giggled “The svelt Coralie would have a ‘petit pot’ of yoghurt.”
“She would also probably have stopped drinking with the last salsify chip.” I replied, slurring 'salsify' and hiccuping on 'chip'.

And so the pudding diet was born as a way to force us to stop drinking when we stopped eating. We calculated, roughly, that there would be the same amount of calories in the three extra glasses of wine that we would probably consume over the next couple of hours as there would be in a modest dessert.

We have yet to explore the meaning of modest when it comes to dessert, but last night we shared one bottle of wine - a triumph of restraint.

Whilst I am on the subject of puddings, our kitchen has made the leap from pile of rubble to potential bio-chic thanks to the organic ingredients of hemp, lime and pumice. Whether it’s mixing in a vat, throwing the ‘gobeti’ on the walls, filling or plastering, the whole exercise – unlike working with plaster or concrete - is like glorified cake making. The only difference is you don’t want to lick your fingers afterwards. Well, you do, but it is not advisable. Better to wash them and head for the chestnut cream.

When the delivery man for the underfloor heating phoned today, he asked for 'Madame Marrow-Shit'. Clearly the word is out that we are doing an organic renovation with a member of the marijuana plant family.



Anonymous ann said...

a dessert diet is good, but not nearly as much fun

7:17 PM  
Blogger Zuleme said...

How do you make salisfy chips?

9:03 PM  
Anonymous darci said...

5000 miles east of there and another couple discovers the ultimate midnight snack...mmmm pumpkin pudding...and, i thought we were original?

9:58 PM  
Anonymous Anonymous said...

Mrs Marrow-Shit... That's very funny!!

11:38 PM  
Blogger Julia said...

I have a nasty feeling you might regret this diet, but then maybe thats sour grapes cos I'm jealous.
Very nice to have the word "gobeti" running round my head again. x

12:44 AM  
Blogger Augustine said...

J'adore la crème de marrons! With whipped cream on top, it is to die for. A not unlikely result of consuming too much of it.

2:32 AM  
Blogger Katherine said...

So you've not yet discovered the dessert wines of France? ;)

And I'd like to know how to make salsify chips as well please.

2:54 PM  
Blogger ruth said...

oops sorry zuleme and katherine. salsify chips. mmm.julian's recipe:

peel the salsify and put them in lemon water to stop them going black, split large ones and divide into three inch sticks cut on the bias, blanch for 5 minutes and sauté!

and yes, sweet wine is very good, especially with foie gras, but it is alcaholic!

3:11 PM  
Blogger Zuleme said...

You can make great squash chips by slicing a squash ( I use butternut, also called Hubbard here) into thin rounds, putting them on a cookie sheet with a little olive oil, cumin and coriander and baking in the oven until they are well baked.

2:19 PM  

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