'Fine dining.' I'd love to know who coined the term and whether they meant it to be as offputting as it is. The words evoke an idea of phoney refinement, of needless flummery, snooty waiters, and an atmosphere designed to intimidate the customer.
I rather envy writers who do variations on a theme. I like reading those books, but in practice, I can't do it.
At the risk of being old-fartish, I like old-school wines that taste the way the winemaker intended, as opposed to organic and untreated ones with more bottle variation. If I want to take a risk, I'll go bungee-jumping.
In sport, the money goes to the talent; it goes directly to the worker - unlike a bank, which sits in the middle of transactions and whose income bears no relation to any of the services it provides.
My standard Nando's order is a chicken breast burger served 'medium,' which is still fairly spicy.
I have sane friends, solvent friends, foodie friends, and friends who can take time off in the week, but I don't know one single person who ticks all those boxes.
