Only now, as I sit here in my hotel room eating a cheddar and roasted tomato sandwich, with a packet of Worcester Sauce crisps on the side, is the fact that I'm in London starting to sink in.
In a few minutes, I'm going downstairs to meet up with Mo, and we're going to stroll over to the Jeremy Bentham, which is the first stop on a tour of scientifically-connected pubs that the Nature Network's Matt Brown has arranged. I'm bringing my camera, and I'll try to remember to let the autofocus take over from me as the evening progresses.
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Ahh, autofocus. Stepping in when I can't step up. I miss my old 35mm Minolta with the big lenses. But then there is the digital control edge. That I like.
Could you further describe a "packet of Worcester Sauce crisps" for us?
Crisps (ie potato chips) flavoured with (or like) Worcester sauce, which is to British cuisine what Tabasco is to US cuisine. Reading from my bottle of Lea & Perrins, the ingredients are vinegar, molassess, sugar, salt, anchovies, onions, garlic and "spice".
Thanks, Ginger Yellow. It seems that I have a bottle of the sauce but didn't make the connection until just now. You provided the critical information that allowed me to make the connection. Aaaahhhh, Science!
I'm out the door to get some chips . . .