Last night, my cook had made an incredibly simple, yet tasty stew. It was light and buttery, and the vegetables had been done to perfection. I just loved the onions – which were so tender that they were actually melting in the mouth. The carrots and cauliflower flowerets were still crisp but the stew had seeped into them good and proper, so they were actually juicy. But the biggest surprise were the string beans. They were farm-fresh and had been snapped by hand for the stew. This, my cook tells me, is what makes all the difference – to not use metal while slicing up certain kinds of vegetables. The beans had a hint of sweetness. Through the light, lemon-grass and clove flavoured gravy, I could actually taste the light crunchiness of the beans.
I ate the stew with steaming, hot rice. Then I died and stayed up on cloud nine until this morning.