A trip to London gave me the opportunity to have a spot of lunch at Rules Restaurant in Covent Garden. The establishment is London's oldest restaurant and, crucially for Bond fans, features in the film Spectre.
No James Bond novel is complete without a menu's worth of food descriptions, and Kim's Sherwood's first entry in the 'Double O' trilogy, which follows the adventures of Bond's fellow double-O agents, is no exception.
It was three years ago this month that I had the privilage of visiting Piz Gloria, which still retains strong links to the film, including having Bond-flavoured dishes on the menu in its restaurant.
James Bond fans who happened to be watching 'The Footage Detectives' recently on Talking Pictures TV were treated to a behind-the-scenes film showing the shooting at Silverstone race track of the car chase in Thunderball (1965). What interested me was the appearance of catering facilities.
What does James Bond like to spread on his toast in the morning, put onto his eggs and bacon, or splash onto his grilled sole? If you said Little Scarlet strawberry jam, a sprinkling of fines herbes, or a meuniere sauce, you'd be a bit behind the times.
I was a guest contributor to David Lowbridge-Ellis's excellent website, Licence to Queer, which provides queer readings of the James Bond books and films.
I was alerted to an interesting paper published by the National Bureau of Economic Research: "Licence to Dine: 007 and the Real Exchange Rate" by Lee A. Craig, Julianne Treme & Thomas J. Weiss.
Like many people at this time of year, I've been wondering what to do with all the left-over Christmas turkey and ham. I decided to cook up a dish of turkey with couscous, having been inspired by a meal consumed in Raymond Benson's James Bond novel, Doubleshot,
Merry Christmas to all my fellow Bond fans and foodies! A huge thank you for your support over the year. I really appreciate your visits and comments.
Following last year's Spectre-themed pumpkin, this year I decided to carve another pumpkin inspired by James Bond.