What do chefs eat after work? David Lebovitz says it is popcorn and tortilla chips. When I worked at a bakery, I took home the leftovers, ate half a raspberry-chocolate mousse cake and fell asleep at 8pm.
Now I tend to go for: the beef satay pho from the place on the corner, which can have it ready in four minutes flat. Or: spaghetti with miso and butter. Or: frozen gyoza and frozen edamame reheated in the time it takes to boil a kettle.
Or if I am lucky, my past self filled up the tin of seeded crackers and I can eat those with Comté and sliced fennel. They taste like the really expensive crackers in the organic food aisle – not like the dry, diet ones that are basically cardboard. Good with cheese of course, or with jam for breakfast, or crumbled over savoury dishes for…
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