The ebbs and flows of the creative impulse

Last night before heading out to Winterlude, Actual Cooking And In Fact A Brand-New Idea: Chicken breast chunks marinated in lime juice and Patak's hot lime pickle, then battered and fried, served with panfried swiss chard and mushroom rice (thus using up the family dinner leftover rice most agreeably).

Worked pretty well and was voted yummy but next time more lime pickle in the marinade and possibly the batter consistency and cling could be improved. Would also be good if the chicken were just sauteed without batter, I think, but I was sort of going for Faint Memories of Chicken Pakora.

Today, Not Exactly Cooking: Totally fake Welsh Rarebit, i.e. a loaf of good bread cut into eight slices and given a thin coat of Dijon, a generous dose of five year old cheddar, a good sprinkling of black pepper and a topping of bits of crispy bacon, then stuck under the broiler until bubbly and served with tea.

General levels of satisfaction after each meal: roughly the same, which is to say apparently high.

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