Bloody Chilli

We had our first noticeable snowfall in London this morning. About 20 minutes of swirling thick snow with that strange darkness that accompanies it and then it was over. Everything was coated in a dusting of white that lasted about an hour before the clouds broke up and the thin winter sun melted all sign. I spent a couple of hours reading some Xmas acquisitions with numerous cups of tea and it has provided an entertaining backdrop, the kind of day where every time you look at the sky it's a different colour. It has, however, done nothing for the temperature, which has plummeted. The kind of cold that catches the back of the throat and makes your nose run instantly. Normally, this would call for some rib-sticking fare, some stew and dumplings, boiled meat and mash, big thick flavours to warm the toes. However, after Christmas an' all (crickey, even the word makes me wince), those soft warm tones and flavours are the furthest things from my mind right now. I need flavours that sing, that smack you in the face, that energise rather than sedate.

I made a red curry paste, which has to be the most fun you can have with a pestle and mortar without needing a visit to the casualty department afterwards. I love the alchemy of making Thai food, the roasting of spices and grinding them down, chopping things very finely and then the pounding in the mortar. Culinary gold from base ingredients, I just need a wizards hat with some cabbalistic runes etched upon it to complete the look. I have to go now. I've just rubbed my eye and it seems I missed a bit after washing my hands after pounding all that chilli...