Tonight is Chinese banquet night, and I have eight dishes to unleash on my unsuspecting public. It matters not that [...]]]> I’ve been a lax blogger of late. This is because I have become obsessed with Chinese cuisine, and have been chopping up animal flesh and saucing it up in all kinds of decadent and delightful ways.

Tonight is Chinese banquet night, and I have eight dishes to unleash on my unsuspecting public. It matters not that I have rice vinegar in my hair, sherry splattered all over my slippers (yes, sherry is an essential component in all Chinese cooking) and silken tofu in my cleavage: it’s all going to taste like heaven.

Me, earlier today.

But first, time for a nap.