Thursday, September 25, 2014

gluten-free at McGill: volume two

I haven't made much progress in my research vis-a-vis restaurants in the area; I usually just bring my lunch and heat it up at Birks (most days) or Newman (my biweekly self-indulgent days). I just needed to share with you this beautiful moment; the angels governing sweet potato enjoyment provided me beautifully with a single sachet of salt and pepper on the table here in the Birks common room. Delicious! I preroasted four or five sweet potatoes the other day - a lovely lunch, in a pinch, provided you have salt and pepper.

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