Mike Dunford was a graduate student in the Department of Zoology at the University of Hawaii, Manoa, where he studied evolution. Life as an army spouse has since moved him on to Pensacola, where he's currently trying to figure out what to do next. While he's doing that, he writes stuff here, although not usually in the third person. He's also a contributer to 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.
Comments
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?
Posted by: Crudely Wrott | August 28, 2008 9:05 PM
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".
Posted by: Ginger Yellow | August 29, 2008 6:10 PM
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 . . .
Posted by: Crudely Wrott | August 30, 2008 12:35 PM