Gourmet

In the lead up to my departure, I've been enjoying food and drink. I doubt whether this is the best strategy: indulging in all the things I enjoy could lead to the feeling of deprivation once on Chinese shores. But not mind that, I've had fun.

Avocados so plentiful and creamy; yoghurt so smooth and rich; cheeses: gouda, blue and brie; chocolate from mid-dark to the darkest night; coffee brewed and prepared to its astringent best; breads light and pure; raw cacao beans; macadamia crunch; dainty ports drunk at the wrong part of the meal; manuka honey spread on beautiful toast bread; gin and tonic, hitting the spot; crepes thin and well filled with the sweetest filling; falafels and tabbouleh so morish and satisfying; milk so white and full; pure organic juice from any fruit; sandwiches with gherkins, beetroot and egg; hummus with garlic and golden kiwifruit scooped with a yellow plastic spoon.

Blogger is one of the websites that are not necessarily accessible in China. This blog was sent via e-mail, the only way I'll be able to continue on this site. And perhaps with such wonderful foods mentioned, I'm best if I don't see the foods listed once I'm in a place where they are no longer obtainable.