Fourteen years ago, on an August Bank Holiday weekend, I tried to impress a bloke by showing him that I could cook for him some exceptionally tasty vegetarian food. As it happened, the impressing had already been done. He declared his feelings and we have been together ever since.
The bloke is no longer veggie but we traditionally celebrate this weekend by cranking up the Pink Floyd and revisiting the dish (it was Mollie Katzen‘s Influenced Vegetable Stew) that I made for him all that time ago. This year we are departing from tradition – perhaps because we had the dish very recently.
This year we are going Chinese and making a spread of several Dim Sum dishes. I know Dim Sum are supposed to be eaten for lunch but, well, he likes Bao especially and if that’s what he wants, that’s what he gets. It also means, being flour-based, that I get to mention it here.
Thus far on the menu I have lined up:
- Char Siu Bao (pork)
- Pot Sticker Dumplings (chicken)
- Shrimp & Spring Onion Fritters (prawns)
- Spring Rolls (veg)
- three different dipping sauces
I’m still considering some Salt & Pepper Prawns…
I am also kind of wondering if we should not have deferred until Monday, when Radio 2 would be providing the Pink Floyd Fest – there’s a Dark Side celebration on.
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