Saturday, September 16, 2006


I took great pleasure in ripping out the remaining bits of my kitchen and the plastic wood floor that surrounded it, without a hint of emotion. I found chipboard-like materials soft with bacteria, black and slimy behind the sink. It was fucking disgusting. We have been living daily with this risk for two and a half years. It is going to look very different in here soon, and then after a week or two I imagine we will carry on as before, taking our richer surroundings for granted and busying ourselves with new notions of stainless steel appliances, hoods and extractors, floating islands, spots, hooks and rails. And then we’ll move.

The stripped-down meal plan is working out. I mixed a mustard dressing this morning to go with tomorrow’s leaves, and prepared a large, dark, marbled joint of topside for its roasting. Then, with everything but the cooker still standing, I placed the joint into the oven for an hour and then took it out to rest while I rolled an autumnal vegetable mix in the pan juices and fat. There were parsnips in there, neeps, carrots, courgettes, mushrooms and garlic too. The meat was bursting with beefy flavour, red and juicy and topped with a crispy ribbon of hot yellow fat. Who needs a fucking kitchen?

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