Monday, Monday

July 2, 2007

Getting killed at the office today, so this will be brief. We spent a goodly part of the weekend making stuff: banana-honey whole wheat bread, shrimp and corn chowder, salsa, yogurt, and mayonnaise. It was all delicious. It rained on my designated mowing day, so I’ll have to make it up for it this week. As promised, here’s the mayo recipe. It originally ran in the local paper

  • 1 tsp. salt
  • 2 tsp. minced garlic (recipe says fresh – we got ours from a jar)
  • ¼ tsp. paprika
  • ½ tsp. white pepper
  • 1 tbs. chopped flat leaf parsley (we harvested from the herb patch)
  • 2 whole eggs plus 2 egg yolks
  • juice from one lemon
  • 3 cups vegetable oil (we used canola)

Put everything but the oil into a food processor and fire it up. Slowly and steadily pour the oil in while the processor mixes and whips it up. You should be able to hear (and see) the mayo stiffen up. Stores up to 2 weeks in the fridge. It’s quite tasty, and you’ll find it to be much richer than the store-bought stuff.

Good ride on Sunday morning – more wildlife than you could shake a stick at, including a flock of turkeys and their young and several bluish birds that I think must have been indigo buntings. They seemed more metallic than bluebirds and had a bit of black mixed in. I came around a bend and startled a doe and her fawn, which sent them racing along the inside of a barbed-wire fence. They kept pace with me for a little while, then peeled off across the pasture. Magnificent to see.

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