Firstly, apologies for the long delay between posts. I've been busy doing the most unshoe- string thing of going on an epic trip; getting a job and moving miles away. Needless to say, what with the day-light robbery fees of estate agents (a.k.a. actual spawn of Satan) and trip expenses, my first paycheck left the bank before I could gloat over it.
Therefore, you need fear not, your favourite tight cook is not going to be cooking lobster an foi gras now. The shoestring is still very much evident. Besides, anyone can make scrumptious delights when they have all the money in the world (and by that I mean more than fifty quid). It takes a lot more work and imagination to make something tasty from essentially, sod all.
So with normal service resumed, we will be able to continue our poor-man's gastronomic odyssey.
