Kitchen Perks & Adventures

I have done some fiddly jobs in the kitchen. Zesting a dozen oranges comes to mind. Another fiddly job was picking the leaves off the pile of fresh thyme to put in the lemon shortbread I was making. The whole shortbread procedure is a little fiddly really. No pressure but these are being made to sell in the shop. What now? The dough turned out the right consistency. Check. Roll them out 1cm thick. Thanks for the example one. Sprinkled with special sugar. Check. Ooops, not that much sugar. All good. They turned out worthy of the price! It was a fun job. Reminded me of making sugar cookies at Christmas time, only way more cookies!

We all have a veg we don’t like or a taste we really love. The gang in the kitchen know I am not a fan of beetroot. And they also know I love egg mayo. What is that you ask. Well, my American friend, that is egg salad sandwich filling by another name. And we make a batch of it weekly. The guests have it as one of their choices when they make their own pack lunches on pilgrimage day. It’s so popular there is never any leftover. Sigh. However the other day there was a tiny bit left and I got to lick that bowl. Yum! What makes this egg mayo different? I suspect it’s the whole grain mustard. Or it might be that it’s made with more the love and care than I muster at home.