Wood pigeon as a starter!

My morning started with the hunt for a new starter as we had run out of silver pomfret in the restaurant. The tasty flat fish is difficult to source. Choices in fresh fish is poor at the moment due to the strong winds in the sea. Wood pigeon from Godmersham was the only option left. We marinated them in ginger and garlic then chargrilled the breasts on a slow flame . Fantastic! The loins of pork were resisting our efforts to melt them since the past few weeks. But thanks to molecular gastronomy, we are finally victorious! Acids in the fruit juice used to marinate them did the trick! I went to bed last night watching a part of "Apprentice". Sir Allan Sugar and his talk of business objectives and profits have had a drowsy effect on me. Isint it common sense?"A business is a profit oriented venture". But how many of us realise that?? In the mad rush to achieve perfection in our arts all sense of finance and profits are swept aside.