He had lost some forty pounds, and he became fixated on his favorite foods, listing them for his broadcast listeners: "Fish pie, brown bread, double cream, steaks and chips, more chips, smoked salmon, baked potato, eggs, rice pudding, Dairy Milk chocolate, tomatoes, bananas, apples, anchovies, Shredded Wheat, Weetabix, brown sugar, peanut butter, honey, toast, pasta, pizza and pizza.
So, in my misinformed rebellion against media misogyny, I granted entry to all the calories – mainly in the form of cheap drinks and rubbish college canteen food that leaves you hungrier, inevitably leading to a toast or pizza supplement.
"Maybe you should stick to toast or pizza?" I texted.
On Whistler, the Chic Pea near the top of the Garbanzo Express lift serves toasted sandwiches, pizza and barbecued items on its outdoor deck. 2 p.m. 6) HEAVEN ON SKIS If the sun's smiling, head over to Blackcomb's 7th Heaven area, which has great views and is warmed by the afternoon's rays.
Or stop by before dinner for a slice of this institution's great contribution to world cuisine: pizza toast.
Across the land, lard – aka solidified pig fat – is being draped over seafood, smeared on toast, flung on pizza and boiled up for triple-cooked chips.
In the UK bread and dripping got many families through the great depression, now it's a served in trendy cafes, smeared on sourdough toast, added to pizza or used to crisp up triple-cooked-chips.
"The average Londoner doesn't make a big deal about food - feeding the kids chips, pizza, toast and sandwiches, and themselves opting for fast and poor-tasting fish and chips, pizza and sandwiches.
Pizza, toast, burgers, noodles, salads, muffins or steak -- you can slap a runny egg yolk on anything and it will become instantly improved.
You may have gathered that fried eggs have a fairly prominent role in this brunch, and you would be right, although there is also an eggy vegetable pie, egg salad with magnificently crunchy anchovy toast, and gravlax pizza, plus bottomless mimosas if you're into that sort of thing.
