The last two weeks were so quiet it almost came to a point where my phone would get dusty. On the plus side, that meant lots of room to elaborate nice menus.
Now, the context has shifted. Business resumes and I am left with my 30 minutes tube ride to come up with dinner plans.
We have also got into the habit of bringing our own little lunchbox at work. For a fresher, cheaper, healthier lifestyle. That motto almost the worthy of a political campaign.
Since French government is undergoing some change, I am considering sending over my copy to share my humble thoughts about an environmental friendly yet productive household.
Less time, more to do. Control costs while enhancing quality of life. Now all I think about are economies of scale and the pragmatic declination of Taylorism to my kitchen. Our dear politicians must face the same challenges. Yet they seem perplex while I enjoy myself genuinely.
Illustration yesterday with a Crab cakes production in our little kitchen factory.
Supply is purchased locally to sustain national gross income, and in enough quantity for economies of scale. The overstock will be labelled, frozen to be consumed at a later stage.
2 spoons mayonnaise, I replaced with Ricotta ( shortage on mayonnaise )
1/2 spoon mustard
Chives (originally coriander but we dislike its taste)
400g crab flesh
1. Mix one egg with ricotta, mustard, herbs. I added an inch of chili. Add the crab flesh and 6 spoons of breadcrumbs. Adjust consistency with breadcrumbs & ricotta if needed to form small cakes. Let them rest in the fridge for about 30min.
2. Beat the second egg, prepare a plate with breadcrumbs.
Take the little cakes and roll them in the beaten egg and then in the breadcrumbs.
3. Fry in the pan, slowly is the best way to get a nice crisp.
Sides: asparagus grilled in the oven with a dash of olive oil and lemon juice.
The survey conducted after dinner indicated 100% satisfaction rate. My mandate has been renewed. No cabinet reshuffle planned so far.