[Sca-cooks] Return of the Wanderer (partly OT)

[Pixel, Goddess and Queen]

On Mon, 24 Sep 2001, Philip & Susan Troy wrote:

> Pixel, Goddess and Queen wrote:
>
> > Yea and verily. My love and I spent a lovely 10 days in the south of
> > England last year, doing the B&B route, and cornflakes a la Kellogg were
> > pretty standard. Of preference, we ate the muesli.
>
> Talk about yer sacreligious intrusions and cultural bastardization. In
> one of P.G. Wodehouse's last stories about Jeeves and Bertie Wooster
> (bearing in mind that the chronicle begins in 1916 and ends with
> Wodehouse's death in 1975), Bertie asks Jeeves if had happened to
> breakfast on kippers, as he had just displayed an unusually high degree
> of intelligence (for those who haven't read these stories, Jeeves is
> kind of like a benevolent Evil Mastermind disguised as Bertie Wooster's
> valet, with impeccable taste in neckties and spats for his master, as
> well), Jeeves replies that he has, in fact, recently breakfasted on an
> American cereal product called Cute Crispies. In one or two other
> stories Wodehouse has had occasion to poke gentle fun at American
> breakfast habits.

I'm going to have to finally read them--when I get done with everything
else I need to finally read. Anyway.

One of our hostesses (wonderful woman--if you are looking for a B&B in
Canterbury, I know just the place) commented that a) very few English eat
English breakfasts anymore, and b) the American trade is really strong and
thus the cornflakes.

 >
> > Incidentally, the "standard" English breakfast was pretty much the same as
> > the Irish breakfast being discussed--cereal and oj, toast, butter, and at
> > least orange marmalade, tea and/or coffee, lean bacon, egg, fried
> > mushrooms, tomato, and some variety of sausage. It's a wonderful start to
> > the day when you're doing full-throttle sight-seeing.
>
> Agreed. If the cholesterol doesn't kill you, that is. Interestingly
> enough, living as I do in a city that probably has one of the highest
> concentrations of recent Irish immigrants in the world, I've discovered
> a strange and rather wonderful phenomenon. In addition to the 47
> bazillion Greek diners in New York, wherein you can get eggs, pancakes,
> burgers, moussaka and pastitsio 24 hours a day, there's an increasing
> number (say, 37 bazillion) similar places, but for the fact that the
> token ethnic foods on the menu consist of "Irish breakfast" in the
> morning, a mixed grill in the evening, corned beef for the morally weak
> ;  ), and either boiling bacon or Irish ham with cabbage, shepherd's pie
> (unfortunately usually made with ground beef) and rather good fish and
> chips, usually made with unpeeled potatoes. As for vegetables, the less
> said the better, although I've developed a slightly perverse liking for
> the semi-ubiquitous coarsely mashed, buttered parsnips and carrots.
>
> Adamantius

Yeah, but you live in a city with real diners. *sigh*

You just don't get diners in the Midwest.

But we do know where to get Dr. Brown's Cel-Ray, so all is not lost.

Margaret