Chopping celery always makes me think of Sydney Carton.
I could say this is because of the smell (
l'odorat, ce mystérieux aide-mémoire, venait de faire revivre en lui tout un monde, says old Vic, and he's not wrong), and that awful soup they dished us out on Fridays at school, intersecting with the many hurried meals during which I tried to force myself to choke down Dickens. Or, I suppose, I could say that cooking is a civilising activity, and that no matter where one does it -
especially when one does it in, say, a shack of a house with a view of a smoggy Polish highway, or a basement in Brixton, or a kitchen-closet in a warehouse in Newark - it kicks up a little of the refinement of home.
More likely it's the
crunch, though, isn't it. Poor old Syd.
Anyway, I've always liked cooking up a proper lunch at work. No better way to feel human after a very long morning. If anyone wants
to please come visit to swing by New Jersey for a bite, there'll be more than enough for two.