I went to Buddhafield festival and became a kitchen fairy.
I heard a cry above the music:
“Can someone stir the milk? In exchange for a chai.
Can someone stir the milk?”
“I can stir the milk,” I said.
In the field kitchen, backstage at Lost Horizons, a wooden spoon in hand, I stirred a cauldron of milk coming to the boil.
A dramatic creature with blonde curls, tight trousers and a rocker’s face appeared.
“Turn it off when it comes to the boil. Do you know when it’s cool enough to add the yogurt?” he asked.
He turned out to be the legendary and talented artiste, Prana, from the Bindoo Babas.
But I got the gist, and the yogurt got made ready to set
albeit with Nyam myo renge kyo a chant I do remember.
I also did loads of washing up.
The combination of working outdoors as the rain bounced off the canvas and being part of a crew gave me unusual washing-up energy.
My reward was a bowl of spicy hearty aduki bean soup with mostly organic ingredients cooked by Richard, the chef.
“Aduki and mung beans are the only ones that don’t need soaking,” he said.
I noticed a chalkboard sign calling for kitchen fairies.
I arranged to come back the next day.