This was published 3 years ago
Alfalfa male
Flynn wasn’t one to pick up in bars – or anywhere else, really – but more than once, he caught her looking at him through the crowd.
He suspected she was short-sighted but then, holy smokes, she smiled directly at him. Suddenly light-headed, he wondered if he should approach her.
But what if he were misreading things? He could embarrass himself, make her uncomfortable.
He turned back to his friends to think things over. When he next looked up, she was gone.
Over the coming months, he thought about her often, conjuring memories of her beautiful smile – and waves of self-loathing.
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The February 18 EditionUp next
Pebbly, gravelly, chalky? Getting down to earth about wine minerality
They may rock your palate – but are distinctive mineral tastes in wine actually a terroir thing?
Thin zucchini tart with basil and mint
At an agriturismo in Umbria last summer, we were served a zucchini tart that was both light and satisfying. When I asked about the herbs in it, the chef – with the lyrical name of Sunshine Manitoba – proudly told me how it was made. Here's my re-creation of it. Sunshine used a herb called nepitella, a kind of wild mint. I've added some basil, but dill would also work very well.
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Why don’t TV chefs ever wash up?
As a passionate washing-upper guy, our Modern Guru suggests a few ideas for a dish-cleaning reality show.
Paul Connolly is a regular columnist with Good Weekend.