Recipe testing last night for an upcoming issue of Frankie magazine – testing in more ways than one. I thought I had it all sorted – then remembered I’d forgotten to buy watercress. Then when I was foraging in the garden (in the dark) for rocket I remembered we didn’t have any soy sauce. Then I couldn’t get the skin off the salmon fillets. Then I overcooked the soba noodles and undercooked the fish. A mini-meltdown ensued.
Then I took a deep breath, plated it up and we ate. And life suddenly seemed much better. But it didn’t stop me from thinking that if all the world’s greatest chefs are men, it’s because they probably don’t have to deal with domestic dramas in the course of their work.
Anyway, the good news is that having my very own kitchen sink drama means I now know how to translate the chaos into a workable recipe for Frankie readers. That makes it all worth it, because you have to break a few eggs if you want to make an omelette, as someone in a similar position once said.
The recipe will be in the November/December issue of Frankie (on news stands from late October).
It all ended up very well didn't it. I laughed with you. When Mo retired he loved to bake. He organised everything before he began..like measuring cups of everything he needed, so he'd have a line up of two cups of flour, one cup of sugar, 1/2 cup milk. It took a lot of cups.
The loaf was sooo delicious with prunes and apricots. I'll be trying it out one day.