AThe morning before the meeting, Nigella Lawson greets them Daily telegram. Above, below the latest developments in Afghanistan, the newspaper British “famous chef” has renamed one of his classic recipes. “Slut Red Raspberry in Sardon Jelly” is now called “Ruby Red Raspberry in Sardon Jelly”. “Slut” (pitch) has had a “rough, average meaning” for the past twenty years, adding an elegant photo quoting the paper chef. One wonders: If the name change of an old dessert recipe was transformed into the main news column of a digital daily newspaper – yes, you are obviously dealing with a real celebrity.
“Oh what,” Nicola Lawson waves, arranging the cutlery in front of her plate and expressing a mischievous smile. “It reflects what our magazine became.” Nicola Lawson is the perfect star: successful, beautiful, educated and, in the English way, humble. “Nigella” is very popular in the kingdom, she has already been included in some articles Lady D. Compared – the only woman who does not need a last name to identify. When asked about this, she again finds an elegant way: “I don’t even need a surname in kindergarten – it’s just my ridiculous first name.”
“I’m not a person for small areas”
A pizza is already in front of us, pre-cut into six pieces. Nigella apologizes that she is always a little impatient while eating. Your conversation partner should choose the next course, but he or she should be guided by an experienced hand. Nickelo has known “Cafe River” since its opening in 1987. He wrote the first review again as an observer. Foods are selected quickly, and she advises that each should be shared.
Good old lunch is really a little fashionable in busy, healthy London, yet lunch eaters usually leave it in the salad. Not Nicola. The fig salad comes with a lobster, then a lobster penne and a large plate of vitello donuto. “I’m not a person for small portions, even if I eat less now than I was before,” he says. “A friend said recently, however, that I still eat more than a normal person.”
Nigella stood for unbridled pleasure for over twenty years when her best-seller “How to Eat” appeared. Anyone who believes that their commitment to unrepentant food is an attitude above all else will misunderstand themselves this afternoon. She takes a heartfelt approach and the waiter picks her some more lemons, drizzle, chew, close her eyes, talk, chew constantly, gesture and anything. Here one has a truly erotic relationship with food, a real pleasure in the relationship between palate and mind, and only after a while can one realize that this can still be observed occasionally today; At least in London.
Of course, the Nigella policy only works to a certain extent. She doesn’t do it any differently. Our lunch, she reveals during the conversation, is actually her breakfast. In Nigella, the whole drawing is always surrounded by rejection. Appearing in books, TV shows and auditoriums, there is no other way to pursue a career like this – otherwise it would not be so glamorous in ’61. At the lockout, he wrote his new book, Cooking, Food Leibniz, in which he developed a “strict framework”: exercise in the morning, then work, and a campy soda in the evening.
“Friend of animals everywhere. Web guru. Organizer. Food geek. Amateur tv fanatic. Coffee trailblazer. Alcohol junkie.”
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