2. What a good thing I didn't try reading Adele Blanc-Sec in French, she says palely. It makes no sense in English. I fancy it's not supposed to make sense.
3. Jiro Taniguchi's The Walking Man is a lovely low-key manga whose plump and ordinary protagonist does nothing much except what I did- walk about the neighbourhoods of Japan. It's probably not Tokyo he's walking in, but it could be. (Unnamed protag also strips down and has a swim in a closed public pool, which is most enterprising of him.) I was a little put out that he was always coming home to his plump and ordinary stay-in wife, but then occasionally he runs into her while she's walking the dog, so evidently she gets out as well on occasion.
4. Now that I have it straight that a floury potato is probably one of those brown-skinned ones that looks like it's still got dirt on it, I was able to make Colcannon. Recipe from The Guardian, with rather more kale etc than that wiki article would indicate. A very good way for my system to handle leafy greens-- ie well padded with starch-- but containing rather a lot of dairy (lashings of butter, a cup of milk, and if you're me, Swiss cheese grated on top) and also, of course, potatoes. Research is uncertain if they're really an inflammatory, but for sure I like them too much to be allowed great quantities. Potatoes need to be balanced by lots of steamed vegetables, plain.
2 to 2½ lb / 1kg to 1.25kg russet or other floury potatoes (5 or 6)
6 to 8 tbsp butter
2 to 3 lightly packed cups / 400 to 800g chopped kale or assorted chopped greens, such as kale, parsley, sorrel, spinach, and / or broccoli or cauliflower leaves)
1⅓ cups / 320ml milk
4 scallions, green part only, minced
Salt and pepper
Put the potatoes into a large pot, with the larger ones on the bottom, and add water to come halfway up the potatoes. Cover the pot and bring to a boil over high heat. When the water begins to boil, carefully drain off about half of it, then return the pot to the heat, cover it again, reduce the heat to low, and let the potatoes steam for about 40 minutes. Turn off the heat; cover the potatoes with a clean, damp tea towel; and let sit for 5 minutes more.
Melt 4 tbsp of the butter in a large skillet over medium-high heat. Add the kale or assorted greens and cook until just wilted, about 5 minutes.
Combine the milk, scallions, and remaining butter in a medium pot and bring to a simmer over medium heat. Cook for about 2 minutes, then add the greens and stir in well. Remove the pot from the heat, cover, and set aside.
Drain and carefully peel the potatoes, then return them to the pot. Add the greens and their liquid and mash until smooth, leaving a few small lumps in the potatoes. Season to taste with salt and pepper.
To serve in the traditional Irish manner, push the back of a large soup spoon down in the middle of each portion to make a crater, then put a large pat of room-temperature butter into each one to make a "lake." Diners dip each forkful of colcannon into the butter until its walls are breached.
This recipe is taken from The Country Cooking of Ireland by Colman Andrews (Chronicle, £30)