So I hope to climb back on the horse soon with lots of food related stories to share. Tales involving tons of Comté cheese, delicious and handsome offal pies and the woe of tearing a hamstring whilst out running in the woods, pretending to hunt badgers and weasels for a short film.
In the meantime, by way of a reboot or the kick starting of new project to get things moving again, I would like to introduce the Open Food Surgery, an idea that has been ruminating in the back of my mind for some time now. To explain simply, all I need from people are their most pressing questions about food or drink. The sort of things that puzzle and keep you awake at night.
For instance, what should you do with that smidgen of butter that is left over on the knife after spreading on toast? You know, that smidgen peppered with tiny black crumbs. (Stick it in your mouth when no-one is looking) Can you resurrect a Hungarian pork goulash after inadvertently sprinkling a tablespoon of cayenne pepper in the pot, when you should have used smoked paprika? (Yes, just about but your children will still cry after eating it) Or is it really worth trying to make marrow rum if you have a glut of marrows from down the allotment?
I answered that last question about six weeks ago and filmed it, which sort of inspired me get this new idea off the ground. And yes, all answers will relayed back on this blog via the magic of YouTube. As one eminent blogger has already said "Oh, are you showboating about the place on screen again" and there is an element of truth in that but I just want to give this project a go for a laugh really.
Of course the rest is down to you. I need the questions, however daft or obscure to get this off the ground.
So please, do fire away.