That Was the Week that Was.

Well, what a week it has been. First off, I had to go to the planning committee meeting where, wait for it, approval granted! Yay! But, there was an objection from a neighbouring property, which I hadn't even realised was there. Had I noticed the house (hidden away, behind my property, near the railway line) I like to think I would have knocked on the door and introduced myself. As it is, they are the first people who have been in any way negative about this plan of mine, so I want to meet them anyway. A letter is on its way and hopefully I will get a different point of view. If I can counter those arguments we will be a stronger business for the experience.
I have been testing, tasting, cooking and eating all the Italian products I ordered and I now have some really nice things to put in the web shop. I have tried an awful lot of truffle products and while I do understand what all the fuss is about, there are some things that just should not be paired with that intense mushroom flavour - chocolate for one and sweet sugared almonds for another, I kid you not! You just know they're not going to make it into my shop, don't you? The rosemary and saffron flavoured almonds are nice though.

I have also got some authentic Italian Carnaroli risotto rice, that comes in the proper canvas sack, a few tomato sauces, which, while they will never be as good as home made, are close enough to find space in my cupboard for those days when I just can't be bothered or when the toms in the shops look a little pale & watery. There are a few truffle based things I like, marvellous for stirring into pasta or creamy sauces and a truffle butter which is great on pan fried steak or just with steamed asparagus. I thought it was too expensive at £7.00 or so but a quick google search turned up the same product at £19.95! And that was reduced! Seems I might have a bargain on my hands.

I have also discovered something called Caputo flour, which might not sound that exciting, but it is the same flour that all the pizzeria in Naples use so it is the real McCoy. I used it to make a pizza last night and it really was the best pizza I have ever made - the dough was light & could be rolled out thin, it crisped up nicely on the base but remained soft & chewy in the middle without getting stodgy - all in all, a triumph.