From Rick Stein's Fruits of the Sea:
Cooking dishes ... is a bit like ballet dancing. The dancers look as light as feathers, their movements effortless, the pirouetting as if it were just an extension of walking, but then, if you saw them behind the stage afterwards, sweating, their joints aching, you would realize the labour of love that has gone into their performance.
I am still bleeding after cutting myself on a herb chopper on Saturday. It's quite a gouge, and keeps pulling open as it's across a knuckle.
Cooking dishes ... is a bit like ballet dancing. The dancers look as light as feathers, their movements effortless, the pirouetting as if it were just an extension of walking, but then, if you saw them behind the stage afterwards, sweating, their joints aching, you would realize the labour of love that has gone into their performance.
I am still bleeding after cutting myself on a herb chopper on Saturday. It's quite a gouge, and keeps pulling open as it's across a knuckle.
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It woud be a shame to amutate it as it woud cause robems with my touch tying.
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http://www.nhsdirect.nhs.uk/articles/article.aspx?articleId=1048
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At least a herb chopper, assuming you were using it for its designed purpose, is less likely to infect than a general food knife.
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I'll go, but I might be crap and wait until Tuesday as I'm waiting for a phone call return, a large delivery of chocolate, and am meeting Anne at 3pm. I'll give it one more day of home cleaning and plastering.
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