On Friday night I roasted a bit of salmon (organic, pale pink: not luminous orange and streaked with Evil Salmonfat). I boiled some water, and put some purple sprouting broccoli in it. After a bit, I took a bit of broccoli out and bit it to see if it was cooked enough to stir about in some garlic and that. And it spurted the hottest water I have ever come across (seven times hotter than boiling; so hot it didn't even hurt) on my bottom lip. I didn't feel anything, and then I did. And now I have a strange patch of dried out weird skin on the bottom of my bottom lip.
I'd put a picture up for you to see but a) I'm not into self-portraiture; and b) you'd want to kiss me, and then you might pull the scab off with your own lips and swallow it, and that would be disgusting.
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4 comments:
Isn't it odd how broccoli can do that, when it's not watery when you eat it.
Did the purple sprouting come from New Zealand? It's six months out of season here.
I bloody well hope not, otherwise I've just broken all my Laws of Shopping.
Suggest also using caution when testing macaroni.
It might have been all right, if it was a broccoli or calabrese (whatever the difference is) that just happened to be purple. Actual purple sprouting isn't around until the spring.
I'm afraid that I'm mildly obsessed with vegetables.
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