I do not like oranges. I'll write that again - just to make it very clear. I do not like oranges.In Athens, orange trees grow on either side of the road, utterly unwanted.It is true that juice companies are gradually beginning to market Greek oranges with eye-catching notes on their packs saying 'Made from real Greek Oranges!' As a normal thing, though, Greek oranges often have the reputation of being so sour that only the British could possibly want them. And even the British can use it only for marmalade. As a result, piles of oranges are swept to the side of the road, much like we have dead leaves waiting to be burnt. While in Greece, my sister often stole oranges silently and self-consciously from rubbish heaps and defiantly ate them.Needless to say, I never did.I've voluntarily eaten a whole orange once in my life. Orange-eaters everywhere are wide-eyed at the story.I was … [Read more...]

I've always tried to be adventurous with food, but to be honest, I am completely unadventurous. I try, I swallow, I sometimes even appreciate. But I also suffer from an overactive imagination.I remember the time a teacher of my sister's took us for a French meal. She took us to a beautiful, typical, arty place - with strict instructions not to look at the prices while ordering. That was difficult. But anyway, I cheerfully chose what I wanted - the one vegetarian dish that was typical of the region. I was happy; everyone was happy.And then, I was told, quite firmly, that a tarte tatin à la tomate was too small to be sufficient. Yes, it would be ordered, but I must have something else. Finally, I chose a souris d'agneau. My reasoning was this: it's lamb cooked slowly over the course of six or seven hours; surely it would be less meat-textured and my imagination less active. I … [Read more...]

The word 'interesting' is a perfectly tactful word that expresses nothing. It has become a word that's neither positive nor negative, conveying that exact degree of neutrality that is considered diplomatic. And 'interesting' was exactly the word associated with my first experience of artichokes.I had read about artichokes and was willing to try, especially in a place where vegetarian food is typically associated with aubergines and courgettes, neither of which I enjoy tremendously.So, coming to artichokes. You pluck the leaf, dip one end into the sauce and suck the pulp. Then you put the leaf aside to throw away.Then you pluck another leaf, have the tiny bit of pulp with sauce and put the leaf aside.Then you pluck another leaf, have the tiny bit of pulp and put the leaf aside.Then you pluck another leaf, have the tiny bit of pulp and put the leaf aside.At the end of half an … [Read more...]