fatvegan

When I went to India I decided that I wanted to start a porridge kitchen in Jodhpur. I loved it there a lot, and this young street girl was amazing to me. I thought porridge would be good because it's delicious, India has good semolina to make lovely semolina porridge from and most importantly because everyone seemed hungry and cold early in the morning. I always associate soup kitchens with night time, but eating hot porridge first thing in the morning is brilliant. That was my thinking.

Then today, whilst eating our most delicious fried garlic mushrooms with pesto on muffin I thought it would also be excellent to start a pesto kitchen. At first I thought Rough Edges would be a good place to have it, but then I decided India would be good too. I could do semolina porridge for breakfast and garlic mushrooms and pesto for brunch. I'd probably let the Christian missionaries handle lunch and dinner, and just focus on my core kitchen. Perhaps I could diversify into late night snacks or something later on, once I'd nailed my kitchen model.

Does anyone want to work for a pesto kitchen? You will be paid in pesto and mushrooms, and there will be a competitive, porridge-based incentive scheme for superior kitchen performance.