The things I learned from British gastronomy

Yorkshire pudding: bowl-shaped pancakes, good.
Crumpets: fluffy pancakes, good.
Red Leicester cheese: orange cheddar, good.
Cheshire cheese: british feta, good.
Lancashire cheese: saltier british feta, good.
Trifle: jello with custard and whipped cream, mmokay.

One thing I'll always remember from this trip is that British food ingredient labelling, while sometimes painfully cynical (ingredient list on a block of cheese: cheese), are actually more precise on the stuff that actually matters for my allergies.

I've been able to have curry for the first time in 4 years, which basically made me come in my pants, and I also ate commercial sausage for the first time in too long a time. Hmmmm, sausage. And profiteroles, HMMMMMMMMMMMMMMMMMMMMMMMMMM! And coriander and chili pasta sauce, something I must look into again. And victoria sponge cake with cinnamon and nutmeg and other sweet spices.

And booze, jeebus, the booze!

Oh, and they have the WEIRDEST chip flavours for the holidays. Like honey-glazed ham and mustard, roast chicken with rosemary, lamb with thyme or curry. I mean, WTF?

Oooh, and bisto… The British have an unhealty obsession with their gravy, but I have to admit that it is damn good.

Katy's uncle Stuart and her gran just left, so we're off to bed. Later all. Hope you all had a good day. I did :)