A quick trip over to the left.

These last couple of days I've been over on the West Coast of Scotland. Having the Great Aunty living there helps a treat as it seems hipsters from every corner of the globe are buying up tiny crofters houses, which means, there's no accommodation to be had and the pubs are all full. With the hipsters though comes new imports such as olive oil. It's hard to remember that they only had a road put in in the 70s.

Friends of ours have a prawn business over there and each visit we are gifted several kilos of prawns. For those in Ireland they would be Dublin Bay Prawns. For those in Scotland they are obviously Scottish Prawns and everywhere else in the world I'm sorry, but you'll have to chose which you want to call them. Having prepared, cooked and eaten these yummy, sometimes arm length prawns at Ballymaloe Cookery School I was quickly put to work and set to cooking. Throw in some homemade mayonnaise, using the olive oil that's now being imported, supper was delicious with a view that people would pay thousands for. Oh right, they do.

We had beautiful sunny weather most of the time and for anyone who's been to Scotland, 5 days in a row of sun is quite exceptional. Lapping it up, we went on walk after walk with the puppy. Snow peeked mountains looming over us as, we slowly and heavy breathed our way further up and up until the view got the better of us and we stopped to admire. This moment, here. Is what has made me understand why my Great Aunt moved up here in the 60's. No roads, no running water or electricity is pretty hard core. But when it's sunny and you can see for miles and mountains I can understand.

It's been a spectacular couple of days with my Maman. Hanging out, no TV, no internet just the heather on the mountains, highland cows, lambs, deer and good conversation. I've loved it.


Ballymaloe Cookery School Mayonnaise:

3 egg yolks
¼ tsp mustard
2 tbsps vinegar
8floz of oil (they do 6 of non flavoured veg oil and 2 of olive oil)

Whisk together the egg yolks, mustard and vinegar. Then very slowly but steadily drizzle in the oil, whisking all the time. Add more vinegar or mustard at the end if needs be.