tag:blogger.com,1999:blog-13609842.post2566235741055563879..comments2023-10-30T09:26:32.732+00:00Comments on Now's the time: young, fried, oaksAnonymoushttp://www.blogger.com/profile/06972049290586377462noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-13609842.post-6664299229303742192010-11-20T10:57:21.784+00:002010-11-20T10:57:21.784+00:00Perhaps you should try some young fried oaks, done...Perhaps you should try some young fried oaks, done with a knob of butter and a minced basil leaf.<br /><br />Breakfast carries a lot of baggage these days. It may provide smug proof that one gets up early enough to consume it: on the other hand a Full English (so popular many caffs offer it all day) must be the riskiest and greasiest indulgence regularly available. I indulge perhaps two or three times a year. Fried bread which must be the cheapest constituent also seems to be the rarest. Tomatoes (usually tinned if it's a caff) always struck me as guilty tokenism.Roderick Robinsonhttps://www.blogger.com/profile/16828395545197001637noreply@blogger.com