the soul of summer in a bowl

albion at the boundary

the entrance to the albion is through an organic produce-cum-deli. shelves of biscuits, loaves of fresh bread, stands with cake and slices of fruit and sweet and pastry and most of all, fresh fruit and vegetable. pink rhubarb with small streaks of green. spinach and kale and other leafy greens. the usual suspects like potatoes and carrots were present too. the shop extends onto a long rectangular space that has a warm custard glow. an oven and kitchen run to one side.

pho

pho is the vietnamese face of the fast proliferating far asian eateries that have come to populate london’s world food-scape. pho is functional, both in terms of its decor and its food. straight lines, white walls with round glass lights and red surfaced tables. bowls of steaming soup and a side of herbs and garnishes or stir-fries are served in white bowls emphasizing the colours of their contents.

fuzzy's grub

i have to confess that i have an inane addiction to fuzzy’s grub breakfast. over the last couple of days i have been unable to do a packed breakfast and inevitably find myself at fuzzy’s for a morning fuel. there are three things that i particularly love – porridge with honey and raisins, chunky brown or granary toast spread liberally with smooth or crunchy peanut butter or better yet a fried egg sandwich.

peanut butter is good period. i don’t really care if it is smooth or crunchy. it’s always welcome. at fuzzy’s grub they toast bread to a crunchy perfection, then spread it very generously with peanut butter on both sides, sandwich and slice it on the diagonal, wrap it deftly in thin paper and bundle it into a paper bag which bears pen marks ticking the specifications of your breakfast. by the time i get to my desk and peel back the paper the peanut butter has oozed from the sides and through the crevices. i love the slightly warmed and runny peanut butter. if i was home i’d add some honey to it too.

when it comes to egg sandwiches, i am slightly persnickety. i like my friend egg well done. [drippy yellow yolks don’t endear themselves to the etiquette's of eating food-at-the-desk at work]. also i don’t like any condiments aside from a seasoning of coarse pepper and salt but most of all my fried egg shouldn't be greasy. fuzzy’s grub manages to get all those in and more. there is thin granary toast, lightly toasted, the centre of which is a well-done fried egg. i watch the eggs being prepared on a skillet brushed with oil. the waitress often turns them over and gives them an affectionate pat.

i guess you probably aren’t surprised at this addiction. i’m a brekkie addict and fuzzy’s grub is my drug.

the providores tapa room

on the ground floor of the providores tapa room there are two semi-skinny high tables running the length of the space. there is the noise and clutter of conversation. the sun is shining in brightly and women sitting in the window are brunching over the sunday paper. o and i have a short wait outside the door before a cheery waitress comes and seats us. there isn’t much room for maneuver and the waitress skirts around the tables rather skillfully, all the while balancing crockery and cutlery. i have read much about the changa eggs – a turkish inspired offering. o settles on these and me on a tortilla that combines a number of my favorite ingredients. a teapot of earl grey presents itself soon after our order – i have come to love the serving of tea, a white tea cup holding a tiny jug of milk in its rotund base with a spoon aside. o is a smoothie lover and orders a tamarillo and kiwi fruit one. it is a delightful concoction of sweet and tang that has a dark pink grapefruit color and comes with a slice of kiwi wedged onto the rim of the glass.