So I know what most of you may think you may think you know about me...and that I'll just use my blog to moan about things that annoy me (eg. The Ant - cheap plug, I know...) But au contraír (french for 'on the contrary') today I come with news of something I like, wait, scratch that...something I love! Brine!

Yes, Brine...the cold salty water that people like to leave food in for ages to make it taste better. Over the years I've found that the Jewish Community have really got the whole 'brining' thing (or 'pickling' if you will) right. There are a plethra of tinned cucumbers and tiny onions and olives and tuna and such that come out over the Passover Festival and are then marked down to next to nothing for the rest of us.

Well I don't think we should stop there. Its time they bring out tinned chicken in brine, tinned mince in brine, tinned chocolate mousse for that briney dessert.

In fact, why stop there? I think when I die I'd like neither to be buried six feet under for the worms to feed on, nor to be cremated and tossed into the wind to be forgotten. No, when I leave this earth I wish to be put in a giant jar of salty water and left on the kitchen shelf to mature. This way I can finally and justfully be refered to as (yes, I'm going to say this..) Dyl Pickle!

Thanks.

Dyl Streep.