Saturday's historical mutton tasted surprisingly good. Not really very strongly of anything, but mild and brothy, comfort food. The mutton was like tougher, stronger lamb.
I'm quite looking forward to using up the leftovers. Someone suggested boiling it all a bit more would improve the mutton. Boil boil. I'm going to cheat and add fresh parsley and frozen peas. I sit in the kitchen typing and waiting.
My housemate comes home. "Alex, no offence but - in the nicest of possible ways, your cabbage is making the house smell of school dinners." There is no cabbage in it. Which makes his point about the smell even more telling.
As he prepares courgette cakes and beautiful smelling sausages, I try to eat my soggy, nearly burnt pearl barley, my still-tough and now tasteless mutton, and the bloated corpses of what were carrots. I think this is the basis of England's bad cooking reputation. I do not want to live in 1911. I do not like it at all.
Luckily I have chocolate to take the taste away. And my housemate makes me a cup of fresh ginger tea. This century is much better.
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