Isn’t it odd that although life should always come before one’s blog, a strange pang of guilt manifests itself within one’s gut following every unannounced hiatus? To tell you the truth, I had found a good blogging-groove and was rather comfortable posting every other day. However, on Friday I jumped aboard a coach bound for Cardiff, in order to see my friend Tom. He played the part of host rather well and even cooked me a rather tasty prawn caldine, something which I hope to make frugal at a later date. The trip was just what I needed; an opportunity to get away from Aberystwyth and to do a little chilling. Since my eagerly awaited return I have found myself full of a kind of arrogant, yet not oppressive, verve and I intend fully to blog your socks off.

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Curry has been a mainstay of my diet for longer than I can recall. Indeed, the desire to know how to prepare a curry of my own is one of a number of things that helped nurture my love for cooking. In truth, making a good quality curry isn’t all that difficult. Though, there are a few golden rules one must adhere to if one’s curry is to impress. For instance, when making one’s own curry it is best to first toast the requisite spices, thus releasing their flavour. One must also remember to maintain a little patience, Rome was not built in a day and though your curry may be edible after 15 minutes, even one’s own mother would experience a growing sense of shame and disappointment if such a dish were to venture near her delicate taste buds. The longer a curry is cooked, the more time the flavour has to develop.

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