Totally cooking those scallops.
IF Helen’s hamming it up, she’s doing a marvellous job. “Fantastic,” she says, tucking into scallops and broccoli, delicately singed with chilli and garlic. “Really, really good.”
Upping the ante thrillingly from Day 11, in which I ate seafood, I’ve put out the call for suggestions for a seafood dish to cook myself, but since these suggestions ranged from “penguin” to “fish fingers” to the bloody impossible ” bouillabaisse”, I’ve decided to go down the scallop route. I’m pleased to be broadening my practical skills, although I’m mortified when I complain to Helen about the toxic garlic and chilli fumes infiltrating the house, and she pleasantly offers, “That’s why I always shut the kitchen door.”
I reckon there’s a ways to go before I think of things like that off my own bat.
Keeper? Yes! Will try mussel broth next time, and laugh in the face of food poisoning.
Hey man, now you're really living 
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