My alter-ego lives in Paris. She is rich and has a lover who adores her; the man has an arrangement with a florist and a dozen long-stemmed white roses are delivered at 8am every morning to her all-white apartment.
I’m bored with the story already, I’m really rather happy with this real me, as I stand at my kitchen sink washing the dishes from a truly satisfying kitchen session.
The fragrance of the lambVindaloo I made for Saturday’s supper lingers; I could make it hot as hell, O Bunn was away at a slumber party.
It’s been a calm, quiet Sunday. I made magic with mushrooms for my second entry into the Verlaque Braai Challenge. Using their Porcini Mushroom Balsamic Reduction, my sauce may just be the best thing I have ever cooked. Earthy and sweet it is, and then the green peppercorns burst through the creaminess as a delightful surprise. A triumph and I am quite silly with pride.
Sautee a punnetful of chopped white mushrooms and one thinly sliced orange pepper in olive oil and butter. Add herbal salt, thyme and pepper to taste. Spinkle over one tablespoon of flour and sear. Add a glug of Verlaque Porcini Mushroom Balsamic Reduction and stir to release sticky bits from pan. Allow to reduce completely and stir in 125ml cream. Add 1 heaped teaspoon of green peppercorns and set aside. Reheat for 1 minute in microwave before serving with seared rib eye steaks. (I marinaded by steaks in black bean sauce, balsamic vinegar and sesame oil.)
My feet are bare; my shirt is grubby with cooking stains and a flatulent dog lies asleep at my feet. Now it’s time to scrub up and take my offering off to the parent’s buffet at my child’s ballet class year-end concert. Quite the polar opposite of that lady in Paris…
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