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Yesterday was a tropical day, maybe not completely unlike once upon a time in Mexico, namely the 52nd of Discord in the Ear of our Lady Discordia 3028, during the Sinking of Mayo Shipments Blockade by the French. In memory of of the shipsmen and tonnes of mayo that went down into the sea during that day, during which Eris could have NO MAYO with her hotdog buns, in the memory of this we yesterday sank mayo.

The mayo was sunk with lots of texmex food, margaritas and Mexican (at least in intent, if not completely in reality) beer:

The festivities were started with margaritas. Guacamole was had as a side dish during all of the following that followed, except for the desert. As a starter to the eating activities we enjoyed a tray full of quesadillas. Then we probably had more margaritas to refresh our taste buds for the main course of beef fajitas. After a fajita too many we were utterly stuffed so some loitering around in the general area ensued for some time to let the food (with a hefty dose of home-beaten mayo, no less) sink before desert. The desert was a chopped strawberries and basil panna cotta.

We totally sank it.

Fried minced meat, fine chopped leek and diced feta cheese in a quicheësque pie.

Mmm, π.

75 g soft butter
2 eggs, separated
50 g grated parmesan cheese
2 tbsp milk
1 dl wheat flour
1 tsp baking powder

Stir butter and egg yolk until smooth and fluffy. Add grated cheese and milk. Mix flour and baking powder and sift into the mix. Beat the egg white and carefully fold into the mix.

Didn't quite make 4 waffles, and the batter was a bit thick, so maybe double or triple the volume of milk.

I finally got around to buying a waffle iron, because I missed the bus home from the local Mammonian Temple Town and had to kill another 25 minutes. So... now I'm the proud owner of a Bosch TWA 3000 and the happy eater of golden fivehearted food items.

Also, making the whipped cream to have with the waffles from a 1:1 mix of whipping cream and crème fraîche didn't at all spoil the deliciousness of it all.

Tried to make the prefab meatballs I bought for dinner today a little less boring by frying them with a generous ammount of "tandoori" curry powder. Unfortunately the cooking yoghurt I thought I had in my fridge had gone bad so I didn't get any sauce to let them simmer in. The result wasn't too bad considering the (lack of proper) ingredients, but I should've used more "tandoori" powder, or perhaps marinated in "tandoori" paste and yoghurt instead.

When I get my hand back I'll do something on the same theme, only with meatballs made from minced lamb, and cooked with proper spices, yoghurt and vegetables. Probably served with spicy rice too, instead of stewed macaronies.

5 cl dry gin, 2 cl dry vermouth, 1 cl absinthe

Shake with ice. Pour in a chilled martini glas.