I've been home sick for about 10 days, now. Doctors orders to rest while
working on a diagnosis.

..Having lots of time suddenly is great for cooking, I have to say. I
don't need to plan ahead, I can decide meal by meal what I feel like
having. I have time for experiments, for fiddling and for cooking things
that take time.

Today was a particularly good. Chicken livers with thyme, shallots and
sherry for lunch, served with white bread. A rainbow type of salad of
finely chopped hard vegetables (plus bread( for breakfast, its leftovers
for lunch. And dinner was something I had never come close to making. it
probably isn't a new invention, but it was completely new to me. I
grilled a marlin steak, and served it with simmered celery with
shallots, dry vermouth, a bay leaf, green peppercorns, lemon juice, a
small piece from a cube for chicken stock, lemon juice, pepper and creme
fraiche. It was wonderful. My best experiment in ages. And there are
leftover for tomorrow, too..