The books and stories you read about the University of Oxford tend to describe the entitlement oozing from every ancient balustrade, the smug young toffs in tailcoats smashing up restaurants and paying their way out of jail as they prepare to sober up and run the country.
And those stories are true, all of them—they just aren't the only stories.
Sometimes I'd make up my own characters; sometimes I'd set stories in the worlds of my favorite books and shows.
When the internet finally arrived in our house in the south of England, I discovered I wasn't the only one sneaking about in other people's copyrighted works. may well be the first self-insert fan story to make it into the Western canon.
Any Cantonese place in town, and many Vietnamese places as well, will serve you a righteous pigeon by another name – see @NS1 2/817 Favorites restaurants in the SFV? My local butcher sometimes has Paine Farms squab, but it’s been a while. For whatever reason, I sort of prefer it in more French/Italin preps, and you never see it down here. I feel like there is some deeper story about why it freaks people out here or something. I have 3 Vietnamese restaurants by me deep in the north west corner of the SFV (aka where the asians aren’t) and 2 have fried quail, so sitting from here it seems pretty common…
Also, sort of OT, but how is it that chefs can get squab for pop-ups but it’s never on any full-time menus at restaurants in LA? It is a perennial at Spago, and I sure many other places. Between inconstant (or unrealistic) investors, and current sky-high rents, it looks like we’ll be waiting a while before he settles down to a more permanent position… Stone fruits or figs/dates, nuts like pecans or almonds, coffee, anise, chocolate, mix with foie, cognac, madeira, red wine, even bamboo, carrots, sunchokes, salsify, etc…even just salt and lemon Cantonese style…possibilities are endless. Why are Chinese (and some Vietnamese places) the only ones who serve it? You’ll have to ask someone who lives in Little Saigon or 626 how pervasive that particular item is.
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If you want to tell a decent story, you have to be sure of its shape.
You have to be deft and dexterous enough to thread together all the “beats” of the narrative, weaving character development through plot, building the tension toward an ending that feels earned. It's also infinitely easier than trying to impose a meaningful structure on the frantic tangle of real life.