Thursday, July 14, 2011

It's all in the presentation.

My son who is a really good chef has started part-timing with me as dry stone waller. He is getting really good at building walls and we get the benefit of him cooking these fantastic meals for us in the evenings he stays over.

Actually the two disciplines are starting to morph into each other more and more. Last week he selected two flat slabs of limestone and brought them back to his place and prepared an exotic meal for a young lady he is seeing which involved serving up Raspberry Point oysters on pre-chilled ice-topped rocks. My stonework has never looked this delicious.

1 comment:

  1. I love the concept of morphing dry stone walling with fine food.