I've been writing this Food and Drink column for 11 years and while I too travel all over the world, I keep my feature writing closer to home. It was my idea that I should share this space so that we might offer an interesting mix of food attitudes to our readers, and I am thrilled that Katharine has decided to join me. It might be that I want to try this new recipe out on someone who will be able to appreciate it. Or, it might be that I want her to think I'm a worthy partner. But, I really think it's because I want her to stay.
Quick pace adjusting is often part of the job.
I told the empty air after hanging up the phone and starting my search for something to serve immediately with tea. The quick adjustment to meet in the morning suited me fine. Yes, I'm really going to like working with Katharine Dyson. She serves this side dish on a bed of red leaf lettuce with white asparagus and a drizzle of hollandaise, but it also serves well with croissant sandwiches for lunch or as a side dish for dinner. Do not let them get overcooked as the salad loses its crisp fresh taste.