The road to travel nirvana is often paved with misadventures, writes BELLA POLLEN, but they bring their own particular rewards.
Once upon a time I was an eat-anything, sleep-anywhere, plumbing-optional kind of traveller. A good traveller. Or so I thought, but the mishaps soon racked up.
First I caught parasites on the Mexican-US border while I was researching a novel. The initial bout of sickness was a garden-variety Montezuma’s revenge. But, uncharacteristically, recovery was slow. Then a doctor diagnosed giardia – that nasty water-borne bug. Flagyl, he assured me, was the strong man of antibiotics. A single round would be easily enough for a knockout.
After four doses and months of illness I sought out a nutritionist, a homeopath and finally a Chinese herbalist, whose shaman-like potions gradually calmed the turmoil.
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From personal experience
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
