@kdfrawg I've never cooked with coconut oil — only used it on my skin and hair — but find it quite fragrant.
I have 3 bottles of truffle oil: white, black, and "English truffle", whatever that means (it was a set).
// @skematica
Spaghetti carbonara: gone in 5 minutes.
Truffle oil always improves a simple dish…
Finally got hold of the Paris agency (re: deposit):
Him: Yes, I've seen that you've called me many times, and sent me many emails, and even a registered letter.
Me: Indeed.
Him: But you see, the problem is that I have a lot of work, and a lot of emails to respond to—
Me: Excuse me, but we all have a lot of work.
Him: I understand you're angry. Let's say you're angry.
Me: Sorry, I'm not angry. I'm simply very confused as to why you had, for all I could tell, disappeared with my money. The reason I called you so many times is because you never replied to any of my attempts to contact you. If you'd simply replied to one of my emails, I wouldn't have had to inundate you with more.
"Lots of emails".
Like everyone else working in an office doesn't. No excuse…
Finally home, and a midnight snack (roast potato wedges with cheese, paprika, and thyme, and some cold cuts of chicken breast) will be ready in 10 minutes, to be nommed with some (very cheap) Riesling.
@jws Had never thought of "squash" as coming from "pressée". I like that idea.
// @peemee
@matigo my least favourite chore, especially as I can't seem to find the sturdy bags I used in Paris — these ones are paper thin and I always drag the whole bin to the door before attempting to lift the bag out in case it splits.
5 weeks until HK.
Just counting down the days until I'll be in a real city again!