When I was doing restaurant shifts last summer, one of the things that most enthralled me most was the making of salad dressings. They’d use industrial stick blenders, which resembled jackhammers, and pour oil over brood’s-worth of egg yolks until everything emulsified into a thick, glossy dressing….
When Thomas and I got married earlier this year, my brother voiced two fears. Firstly that we’d suddenly become really middle-aged. And secondly, that we’d become really comfortable with each other, and contentedly flabby.
Bartenders are a very exacting breed. The precision of their measurements and perfect execution of a cocktail is the polar-opposite to my ‘chuck it all in’ style cooking. But having worked at cocktail magazine, Diffordsguide, for a year, one thing did rub off on me: a mild neurosis about ice cubes….