I’m not 100% convinced that the flour is necessary at all, but I’m game for exploring the non-glutinous varieties. Watch out for the names of these dishes, they just get better and better!

I think Cid and yourself have plans for me (and Miles) that I’m not fully behind. Although I don’t use hairspray I’m not sure a full tagliatelle wig is quite me. Besides, I’ve always thought that the natural highlights in my hair bring out my eyes… or something.

GDave

PS. GHD, straight, ringlets? This is still English we’re talking here, isn’t it?

I knew you’d come to the rescue…. are we talking waist length tresses or a saucy French bob?

GDave,

Sorry to say Melissa gets first pick and has opted for the natural look… which leaves you and Miles with the pink and green. Do you want GHD straight or ringlets?

Cid

Aaahh, wonderful post! This breakfast looks amazing. I’ll have to teach you to sub out the regular flour for a mixture of buckwheat, sorghum and potato starch, but other than that, it sounds (and looks) perfect. Great story to accompany your post!

I agree, Cid. He’s hired. And of course, we’ll let him play back-up on the Soup Siren’s first album. It won’t be long before Miles will have us listed on his top 10 money-maker list. I have faith.

And to hear that the lowly potato is on the road to global domination is quite exciting. Being a non-wheat eater, potatoes are regular fare for me. Your bacon floddie looks delicious. Where do you Brits come up with these catchy names? I love that — I learn so much from all of you.

Now — Cid, I’d like to order a walnut brunette wig, with a few golden honey highlights. Sweet.

Melissa

By the time I’ve trimmed and styled my pasta on the rack and am satisfied with the colour…. it’ll be time to manufacture my first edible wig which will double up as a method for eco packaging. All we need now is a willing volunteer to wear it, preferably someone with an aversion to hair spray…. one of it’s many advantages is there’s no need for sun cream either Available in pink, green and blonde for the moment….. wholemeal, walnut brunette is still very much a prototype

Cid

p.s. I’m looking forward to the next breakfast.

Oh God, what have I done? My next food post was going to be breakfast-related too. Looks like I’m stuck on the breakfast section in the soup kitchen. But then, you are the chief pasta maker!

GDave

Great comment, peasant food has to sum it up. Stodge is an absolute must from time-to-time. I’m not quite ready to give up chefs’ “tarted up” versions just yet though.

GDave

I’ll take one for lunch please…. and a spoon of my smoked garlic mayonnaise. That’s settled then, you’re doing breakfast in our soup kitchen. I’ve had a bowl of Melissa’s toasted brown rice porridge to kick start Sunday so we’ll have to have a cauldron of that bubbling away as well…. whether we’ll make any money with this business venture is debatable, but we’ll have a great time and probably appear on an album cover one day

Cid

Miles