I have been a little quiet the last few days as I have had an abscess on my gum. Whilst it hasn’t been that painful, I am in dread of what will happen to my poor tooth and gum. This abcess reared its ugly head about a week ago in the exact spot where I had a root canal done just over a year ago. I have to visit the dentist tomorrow since I have finished the course of antibiotics. I’m sure he will take an x-ray and give me either of two options – another root canal or an extraction.
And this is the only good toot I have left! No wonder I am feeling depressed…
Well I have been to the dentist and the news isn’t too bad so far. He tapped my tooth and pressed my gums, and there was no pain at all. He took an x-ray and there was a dark spot indicating an infection at the tip of the root. But the dentist can’t tell if this is there because of the last infection when I had the root canal done over a year ago. He doesn’t want to rush into anything so he told me to come back in a week to see if it has settled down. It may just have been a gum abscess. Fingers crossed!
On a more cheerful note, austin the fecker will be delighted to know that I made a serious garlic sauce today to go with my falafels. It was fecking yummy. I have to share the recipe.
5 cloves of garlic
1 egg white
1 cup of neutral oil (sunflower is fine)
Juice of 1 lemon
a good pinch of salt
1 cup of iced water of which you will use around 2 tbsp
Put the garlic cloves along with salt and 1/4 of the lemon juice in the blender. Blend on medium and scrape the sides down when the garlic goes flying everywhere. Add the egg white and blend on medium.
Add half the oil in bit by bit. A thin stream is not necessary, but don’t go crazy. A reasonable, fine, steady pour is good.
At this stage, the emulsification should have taken place. If it hasn’t and the sauce looks like it has split, then something has gone wrong. You may need to remove half the amount, add another egg white, whizz away and re-pour what had already split. But if you take it slow without pouring the oil too quickly, it should be fine.
Switch to a slow blend, and add the rest of the lemon juice in slowly too.
Add the rest of the oil in the same fashion.
Add 1 or 2 tbsp of water. You will see the consistency change into something wonderfully creamy and light.
I also found a recipe when I was in Nice recently for Raspberry Bakewell Cake. This is to fecking die for.
140g ground almonds
140g butter softened (I just used Flora – a spread)
140g golden caster sugar
140g self raising flour
1 tsp vanilla extract
250 g raspberries
2 tbsp flaked almonds
Hold onto the raspberries and flaked almonds for the moment, but take the rest of the stuff and mix it up. I used a mixer and it took me about 3 minutes. Plaster half of it into some sort of cooking tin using a spatula…then you are allowed to massage the raspberries onto the top of it, followed by the rest of the cake mix. Then throw the flaked almonds on top. Cook in a fan oven at 160 degrees celcius for 50 mins. Serve warm with vanilla ice cream drizzled with raspberry juice.
I swear to god that this is one of the most delicious desserts that I have ever made. I am running around the house hiding it because I want to keep some for tomorrow. Hubby says I am like a hen with an egg. He discovered it sitting beside the computer!!! I am keeping a close eye on it. They will thank me tomorrow when I get the dreaded news about my toot, and I have a pudding for them.
And fuck Sarah Palin and John McCain.