The Day After Our Meal at the Michelin Starred Restaurant
A Memorable Meal by Sean Wai Keung
The Day After Our Meal at the Michelin Starred Restaurant
I'm using the pot from your slow cooker as a mixing bowl because you don't own a mixing bowl. There's flour, salt and yeast, and I invite you to knead the mixture into a dough. You tell me that you don't like getting your hands sticky, but that you do like to chop vegetables. I say that chopping is my least favourite cooking activity. Together, we make a vegetable covered pizza. And that is when I first knew that we would work well together. Sitting over slices of freshly baked dough topped with whatever veg was in your fridge, smiling.
by Sean Wai Keung
Sean Wai Keung writes about food. His poetry collection, sikfan glaschu, was published by Verve Poetry Press in April 2021. For more information and contact please visit seanwaikeung.carrd.co
Memorable Meals is a new paid guest column on Amuse. Writers are invited to submit work in exactly 100 words on the theme of ‘Memorable Meals’ - these can be interpreted as broadly or experimentally as the contributors wish.