You just have to do what the type tells you to do.

I have realised that food brings on conversations as type brings on a message. The topics just happen - it is almost as food prescribes the topic and as an eater you have to converse in what it feeds you.

Many people are brought up to finish what is on their plate but do not exercise this to a large extent. Nor do they exercise the gratefulness of having the food given to them. Last night I was pleased to find that this appreciation for what is given still does exist within this day - (with choices a plenty - we are allowed to be fussy). But amongst the chicken-cum-veggie green curry dished up in a graphically crafted bunny bowl, the conversation was led by someone who was troubled when a person dished up a meal he didn't like with items that he was so fond of (within the same bunny bowl of course). Of course, he said, I have to eat the food in front of me, this is my up bringing. Like much classic type that can be appreciated for all its flexibility and with standing, a meal cooked from the pure essence of gratefulness carries the same value.

Whilst the green curry went down well with a bottle of McWilliams 2007 Cabernet Sauvignon, compliments went to the chef who was in the corner feeling unappreciated for the effort of every detail he cooked up on his one hob stove.

Like all good type, it is not the maker of the style but how the style can be made - what you can do with those little letters to create something bigger - better.

Kudos to the maker of green curry.

P.s. The wine was by chance but it paired well!