A fact of interest which inexplicably failed to make it into "The Sun Also Rises". Or, "The Boat Also Sinks", whatever, who cares? Not one of my all-time favourite authors, I must admit.
I will do a lot of things to avoid working, so off we headed. And I picked up some green curry, some Madras and Bombay, some white pepper from Cameroon, five-spice powder ('cos I chucked the jar I'd had, on the grounds that it was way too old), more smoked paprika, sumac, curcuma and tandoori, and a few other bits and pieces. And I filled out another envelope, so I guess that in a year's time we'll be going back ...
Also some small jars for spices 'cos I've had it up to here with a plastic tub full of small tie-closed bags that I never seem to bother looking in or I'd have seen that I already have a ginormous stash of juniper berries (and some rather inferior curry, which might be heading for the rubbish bin or if I really fancy a joke I suppose I could leave it on the edge of the dining-room table with Indra alone in there and see what happens).
In the same shopping centre there is "Du Bruit Dans La Cuisine", which sells stuff - such as my big KitchenAid stand mixer - and I could hardly leave there without the pasta-making attachment, now could I? So I guess that we'll be eating a bit of fresh home-made pasta for a while, until the novelty wears off and we are totally sated with tagliatelle and lasagna.
Now might be the time to tell you about the Rossini-burger, which is both delicious and relatively simple. (Also, only slightly adapted and improved from the admittedly inferior version they serve at Le Bureau, in Chambéry.) You start off by making paillassons - so-called because they look like a straw mat - which, when cooked, you will stick in the oven to keep warm and crispy. (Because you have the oven on to cook dessert anyway, and also microwaving them would be a crime.)
At this point get a green salad ready and make some sauce Aurore, which is nowt more than a Béarnaise with a college education and a bit of tomato concentrate whisked in, so that's all ready for the next step ... which is to fry some onion rings and as many 1cm-thick slices of fillet of beef as you happen to have people to eat them. In duck fat, again, and on high, if you please.