Category: Paul

Despite it being only March, it feels like it will soon be summer in Cambridge. The sun comes out more often than not, and when it does, the temperature rises dramatically. Above is a picture of the place where sixth-form students like to go for celebrations after they’ve finished...

This is the back of our local Wetherspoons (in Cambridge called The Regal). It’s quite an unusual structure, and offers excellent shelter in several ways: it removes you from the reputedly potentially violent customers inside, it means you have far less noise, as this backs on to a side-road...

Unusually for me, I thought I’d drink tea. (Because I was tired, and felt it required.) It was ‘Earl Grey, hot’ like Captain Picard got, and look how improved B’s presentation, than the Captain’s inferior replication....

As I said I would, I investigated Amalfi lemons. They’re lemons from Amalfi, and said to contain high oil levels, a nice ‘nipple’ on the end and generally at least 100g when ready for picking. One site about them said, ‘it also cures hiccups.’ I doubt it. The site...

Not in the sense of dead, of course, otherwise this blog would be an effective means of communicating with the afterlife (or the undead, thinking about it, given the late craze about vampires), but in the sense that I was about five minutes late. I know to most people...

Being rather hungry, I thought I’d make an omelette. There’s no picture, as it looked like any other omelette. What I didn’t expect was the amazing flavour of it (even if I do say so myself). Firstly, I chopped a tomato into small pieces and fried them until they...

Again in Cambridge, this time we started with a shared plate of chargrilled ciabatta which had been rubbed with garlic, drizzled with olive oil and topped with tomatoes, basil and creamy ricotta. Perfectly, it came with two pieces of said description, which made life somewhat easier. For the main...

CUCA always holds a Chairman’s Dinner during that Chairman’s term. This one was held for the chap in the title, and began with a Champagne reception in the Old Kitchens of Queens’ College, after which, we popped across to the Ancient Dining Hall (as I like to call it,...

The previous article about grating cheese reminded me of this. Somebody mentioned to me the other day that they’d grated an egg and it worked beautifully with a salad. They waxed lyrical about it, explaining that they couldn’t understand why nobody had thought about it before. I was utterly...

“Big, soft and bursting with blackcurrant flavours,” was the description of this wine on the menu. Frankly, I can’t disagree with them. My notes were: blackcurrant on the nose, the same but spicier on the body and a finish of pepper. What more can be said? Well, it was...