I’ve got some big news, and I think you should be the first to know. I’ve been considering a new career move. I mean, let’s face it, there must be more out there than stamping and brayering for 20 years? Not so long ago, I blogged a recipe, my world famous German Potato Salad, and it went down a storm. People loved it! So I got to thinking, maybe there’s room for another Celebrity Chef. I mean, I can do the TV thing, can’t I? I could easily string a sentence together and smile provocatively, whilst peeling potatoes and chopping onions. Did you know, that if you stick your tongue out whilst cutting onions, you won’t cry. See, I know things like that :p Try it! It works! It really does!
The clincher came this evening. Paul Church dropped in for a coffee, and to drop off art samples for the TV Show on Sunday, and I decided to rustle up a little snack for him. Grace and I were prepping another little speciality of mine, a big fave: Spaghetti Bolognese. But Paul’s not keen on spicy food. So I popped some sausage rolls on a baking tray and into the Aga. You know, leftovers from Christmas. The Best by date was still respectable, and Paul does like a sausage roll. Here he is waiting patiently…
I’m pretty sure he’s the sort of guy who likes his steak well done. You know, not pink. It’s all about catering to your guest, I feel. You have to know what they like, don’t you think? So I thought it best to leave the sausage rolls in a little longer than usual.
I have to admit, there was a slight aroma of overdone coming from the oven, but that’s the wonderful thing about Agas. You can’t really smell the food until you open the oven door. Then it wafts through the kitchen.
Well, when I finally remembered the sausages rolls were even in the oven, and Dave brought them out, Paul – once the smoke cleared and he could see them – declined graciously.