It’s so wonderful to be home again. I love being away somewhere exotic, learning something new and having experiences that lead me to make synaptic connections that I hope will lead to new ideas.
I really like to be back in my own kitchen too. I was very happy eating steamed and stir fried vegetables with offal every meal while in China. I cook a lot of steamed and stir fried veggies my self. I do tend to go a bit light on the intestines though, most, if not all of the time. Actually totally all of the time.
I’m back just in time to get the last truffle of the season. It was harvested while I was in China. My son Geordie kept it for me while I was away. He had it in his fridge for a week, safely stashed in a sealed container with 4 eggs on a bed of rice.
The weather has warmed up a lot this last week. I’m pretty sure that the last frost has gone. We have planted out a lot of summer veggies in the open in the garden. If I had been at home, I would have got some early seedlings planted out under my portable shrink-wrapped closhes a few weeks earlier.
We shared the truffle with Geordie, half each. It is a real beauty, so aromatic! A wonderfull, deep, earthy, sensuous, almost hormonal fragrance.
We decided to make scrambled eggs with shaved truffle and some garden fresh asparagus. Perfect!
I steamed the asparagus for a couple of minutes, quckiy drained and sautéed in a bit of butter with course ground salt and fresh ground pepper. Pretty yummy by itself, but totally excellent in combination with the truffled eggs.
I served it with a few shavings of piquant pecorino for balance.
I’m so glad to be back in the kitchen! The truffle was so big that we were able to get another meal out of it and have a repeat the next day for lunch. This time with a small glass of very fragrant and complex, wooded chardonnay.
It’s a hard life. But someone has to live it. I quite like being retired!