Tuesday, 2nd October 2007

11.33

Bredonborough.

Noting the recent request for a Squerd recipe on the Guestbook, I contacted a professional food provider, one especially skilled in the preparation of both applications of Squerd, savoury & dessert, and asked him to submit a recipe. The reply:

One who requests a recipe for squerd need only turn on the stove.

This is authoritative & definitive.

I add one or two comments, that one might recognise authentic squerd qualities when preparing a dish (or bowl):

1.         There is only one colour present in the squerd; albeit this one colour may be anything from orange to brown to green in savoury squerds, and all of these colours plus pink in desserts. Actually, dessert squerd might be any colour in the spectrum.

2.         Savoury squerd is dense & glutinous; although liquid, almost-solid liquid. Dessert squerds are sometimes more solid than solid-liquid, and occasionally shine in the dark.

12.16  An inbox of 227 after a counter-attacking e-flurry.

13.29  Off to the Back Repair Shop in Kings Heath, Birmingham,

18.50  DGM HQ.

My body is now capable of movement, with flashes of pain; a clear improvement over constant pain & 90% immobility.

Mr. Stormy appeared at the front door as I arrived & kindly carried in my office boxes. In DGM SoundWorld I, David is facing the distance between almost-astonishing & wowee! once again.

An evening at the computer ahead.

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