When I woke up the next morning, she had already gone…
She was sitting in the corner, deep in her magazine, one of those glossy ones, with the cool clothes. She looked up just as I was passing by, smiled briefly and went back to her reading.
Back in the kitchen, we were deep in checks that would keep us busy for the next hour and when things were calmer I grabbed my knives, cleaned up, changed and made my way to the front door. I liked going through the main dining room on the way out, and not the back entrance, just to see what was going on, if everything was more or less OK and if there was anyone I knew to sit and have a coffee with. Today, no one, and I was in no mood to sit and chat, just too wiped out.
She was still there, and she stood up as I walked by. “Are you going to leave without talking to me?” read more to find out what I answered
This was going to be MY smoked salmon sandwich, and no one else’s. He did look hungry when he walked up to me and asked: “brother, are you gonna eat that all by yourself?” He probably hadn’t eaten for days, but he was polite enough and seemed friendly
What was I going to say? I wanted to tell him, Look, I’ve waited a few days to find some free time to grab a fresh loaf of that bread, you now, from that store across town that is so popular they always seem to run out of everything by noon and I never get a chance to get there till later. a little bit on the expensive side for that neighbourhood, but worth the long walk and the waiting in line. You know the one I’m talking about, right?
and then I’ve found a tub of that really god creamy cream cheese, I’ve had it in the fridge at work waiting for a chance to open it up and use it exactly on a sandwich like this one – with the smoked salmon and lemon-orange zest, bit of thyme to help it along the way. Continue Reading
Baking is friendship…
The set up: how do you solve that question? Transporting FIVE THOUSAND glasses or plastic cups around the city, abroad, or to the planet Mars, each month without damaging the precious contents inside?
Precious contents, you ask? Well, the usual: fresh egg yolks, a little sugar, butter, fresh cream and milk, a HINT of ginger the slightest TOUCH of lemon grass. Like I said, the usual, but for pastry chefs, rather precious…
So, meet our little guinea piggies: from left to right we’ll call them Paul, Alex and Maria (or even, for our Russian friends, Pasha, Sasha and Masha). Continue Reading
Has this omelette scenario ever happened to you?
Sometimes you get to work a little earlier than usual, it’s 6am, dark and no one’s around when you get to work.
Yes, as usual with the early start, you’re totally STARVING, switch on the ovens, stoves, music, find a bit of
OLIVE oil bread you made a week ago, oh great – it’s still good, you somehow knew it would come in handy.
You slice it, toast it, slather it in that nice soft butter and shavings of cheese while making a hot buttery cream
cheese omelette that drips down your arms when you bite down into it but you just taste everything you need Continue Reading