I'd like to be under the sea
I wrote a fan letter to food writer and chef Rick Stein once. I dropped it in to a restaurant he was hosting a dinner at. I was too shy and poor to front up myself. I wasn't sure they had given it to him or even remembered what it said. Three months later I received a postcard from Padstow on the Cornish coast of England. He thanked me for my kind letter and was pleased that I had stains and scribbles on my cookbooks. I use his postcard as a bookmark now. This is Rick Steins hearty seafood stew. White fish, scallops, prawns, mussels with tomato, white wine, fresh dill, pepper and lemon. Saturday night's alright.