Well, what better way to get back on the horse than by cooking your husband (or your bear) a lovely Saturday lunch, and checking out the local beach. 🙂
It’s been a funny week, this one. It seemed less demanding than usual in the kitchen: either the recipes were getting easier (no chilling, lining a flan ring and baking blind) or I’m getting more used to it. I wondered what was up as I spent quite a while meditatively shredding chicken for a salad, then decided not to look a gift horse in the mouth. It will probably never happen again. Continue reading “Week 4: Ballymaloe Cookery School on Tour!”
When I started the course, 12 weeks seemed like a long time, but this week has flown by, and I find myself a quarter of the way through already. Suddenly, the remaining 9 weeks don’t seem that long at all.
Here’s an idea of how things are moving along, from my first ‘proper’ morning in the kitchen to last Friday:
Fri 7 Oct– Hake in Panagrattato with Duchesse Potato, Buttered Cucmber with Fennel, Rocket & Cherry Tomato Salad, Brown Yeast Bread, Sweet White Scones & finishing a classmate’s Apple Jelly Continue reading “Week 3: The Swing of Things”
Week 2 didn’t start well. I’d a bit of a panic on Sunday, anxious about getting back into the kitchen, already worrying about my exams, and just generally feeling frazzled. Thankfully, my Monday went OK, no disasters and only (another) two minor cuts. I’m thinking of taking shares in a sticking plaster company instead of a food business.
If you are only going to go to one cookery school, make it Ballymaloe. It’s not so much a cookery school as a philosophy and way of life. Before being introduced to the kitchen, you’re introduced to the garden. Knowing where your food is coming from is key, all the way back to a wheelbarrow full of soil.