Oh, the miracles of olive oil.
Tonight I made a Spanish tortilla with chorizo and chives, and quickly realized that I still hate my only nonstick pan (it gets used about once every quarter for an especially pernicious egg dish of some sort). After reading Harold McGee’s (old) report on Teflon alternatives, I’m considering giving the Le Creuset enamled pans a shot, but they’re not nearly light enough for delicate agitation, being, you know, a block of cast iron.
Also made some fresh garlic mayonnaise. I don’t know why I hadn’t made mayo from scratch before; it’s not difficult, and it definitely tastes better than the stuff from a jar. That it only keeps for a few days is a bit of a bummer, but you can’t have everything.
Anyhow, the two went nicely together,
Both recipes were from Cook’s Illustrated.