Spent the morning making candied grapefruit peel, propped on a stool in the kitchen sipping tea and reading Jane Grigson, a surprisingly enjoyable thing to do on a clocks-back autumn Sunday. The peels - drying on a rack before me - taste of Campari, a medicinal balance of bitter and sweet, a taste I happen to really love. got distracted halfway through by Stephanie Alexander who boils hers in 6 or 7 changes of water, a little worrying when you've done yours in only 2, then I remembered that Stephanie, much like Nigella, likes a lot more sweet than I in recipes. (Stephanie's Lemon Delicious pudding actually hurts my teeth.)
Grigson was writing in 1982, 2 years before I got to high school, and I'm convinced that our collective tastebuds have shifted since then to sweeter and sweeter (and beyond). Mine'll be just fine then.