Thursday, February 24, 2011

Everything is Curry

One way to avoid curry here is to eat at a Chinese restaurant, which of course has its share of perils, including blistering green peppers masquerading as green beans for the unwary vegetable lover. But I must say I am a fan of the Szechuan beef, which is tender and tasty as beef should be.

This post is brought to you by sleepless nights courtesy of overseas office drama.