Lee Rotbart

Archive for 2011|Yearly archive page

To pastures new

In Preparations in London on January 12, 2011 at 9:49 am

I realise that I was instructed quite clearly to not say anything about our new website for a week – just to be sure it doesn’t fall over; but as most of you will now know asking me to keep quiet about something as exciting as this is like asking the Pope to consider not going to Midnight Mass.

So… I am taking the bull by the horns, willing to accept the consequences of my actions, and announcing that the Little Leaf Guest House website is now live. I will no longer be blogging from Porthminster View – the fateful name of the first B&B we fell in love with – but all blogs can now be viewed and read from the main site: Little Leaf Guest House BLOG.

Do have a browse around the site – tell us what you think, sign up to the blog updates… more importantly share it among your friends, tell people about what we’re doing and maybe come and stay.

Oh… and before you say anything, we know that you’d love to see photos of the rooms but they’re just not ready yet so you’ll have to wait!

Thank you for all your support so far. Welcome to the next leg.

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Omlettes and other eggsperiments

In Preparations in London on January 5, 2011 at 12:32 pm

Last night Danny and I had an omlette competition. Assuming it was quicker to make our own the way we wanted to, rather than arguing about the way we should make a joint one, we grabbed our separate pans and set about creating the perfect breakfast omlette (for dinner).

This would have been a great plan, unfortunately I was starving hungry and, unlike Danny who can sometimes ‘forget to eat’ and not really suffer, I absolutely cannot function without food. I get grumpy, I get snappy, and I lose every ounce of patience I had (which, let’s face it, isn’t that much). Consequently my omlette became about shoving eggs and other ingredients in a saucepan as quickly as humanly possible, while nibbling cheese from the huge block of Stilton that had been left out from Christmas.

While Danny was sauteing mushrooms I was trying to whisk un-melted butter in with cold eggs, all thoughts of herbs forgotten in a bid to get the food in the pan in under 2 minutes or less. Maybe it would have helped if we’d have been making our omlettes for each other, maybe I would have taken more care if I’d have known I was responsible for Danny’s dinner?

As it was, all that effort only got mine on its plate 2 minutes before Danny, who sat down next to me and proceeded to eat an omlette that looked like it could have been served at an organic gastropub. My omlette looked like a big pile of mashed potato hiding the odd mushroom / bacon bit / piece of pepper, complemented by, slightly too big, bits of Stilton.

Stubborn and competitive to the end I spent a lot of the meal sulking that I actually had to eat my omlette, blaming the fact that it looked pretty disgusting on the size of the pan, the number of eggs I’d used, and the way I’d sliced the mushrooms. I eventually had to concede that Danny had indeed won the competition, and while his response to winning was to suggest that I practice, mine was to suggest that he should be the designated ‘omlette cooker’ when relevant.

Not being a huge egg fan the last few days have been testing to say the least. After a relatively successful breakfast for 8 people last Sunday (marred only by the fact that my parents have an open plan kitchen and all our guests saw me throwing a tantrum when the egg poachers didn’t work the way I’d expected) I was forced to spend the afternoon experimenting with a variety of different egg poachers we’d procured (I suspect as a result of my blog on egg poaching) over Christmas.

Armed with a notepad, a pen, and a stopwatch Danny stood over me while we tested timings, levels of water, and boiling points for both silicone and plastic poachers. As each egg was upended onto a plate tasting became less and less enthusiastic.

Arriving home last night to be greeted by a grinning Danny armed with yet more eggs I groaned as I contemplated what impact eating all these eggs would have on my insides. Why couldn’t it be sausages we needed to practice, or even grilled mushrooms.

The staple ingredient for any cooked breakfast eggs are both flexible, cost-effective and tasty however, at this stage in the proceedings, the only thing preventing me from jumping on the non-dairy bandwagon is the promise of practicing American Pancakes, after all there are some forms of eggs that you can never get enough of.