It is hot and I just did some ergos in the gym of the College of St. John The Evangelist. Rowing has been very technical in terms of coaching, as of late. This does not particularly float my boat, as it were, but I am sure it is necessary. There are some big blue-boat guns who may parachute- deus ex machina- into the first boat, leading to a knock on effect into my boat, so worries all round. Anyway, we shall see. On more important matters, namely foodways, I went to an exclusive ‘Celebration Dinner for Peterhouse Running Club’s Promotion to Men’s Division One’, which I was invited to thanks to my strong involvement in the squad over the year. Luckily, I was on a run with The Sabra, and so I only caught the tail end of the pre-dinner reception in the Masters’ Lodge, where Lord Douglas Hurd was present. I would have questioned his lamentable involvement in the Kosovo Crisis, and his references to ‘managing British decline’, which may have caused a brouhaha. The menu, served in the Henry Cavendish room by splendid butlers, was as follows:
Celebration Dinner for Peterhouse Running Club
Radish lead and mint soup
Cava Trad Brut
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Breast of Guinea fowl roasted with garlic, lemons and mushrooms
Fennel and celery braise
Thai baby corn with garden mint
Black pepper duchess potatoes
Dallas Conte (Chile) 2000
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Summer pudding served with fresh whipped cream and summer fruit garnish
Muscat de Valencia
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A selection of English and Continental cheeses served with biscuits and grapes
Smith Woodhouse LBV 1994
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Coffee and mints