I made this caper mint sauce to serve with a leg of lamb that was slow roasted. You want the lamb to shine and the sauce to merely enhance the flavours.
Starting a business is hard work. Not only does it take time, it takes patience as well as capital. Some people are fortunate in that their ventures are funded by someone else. This can be in the form of a loan that needs to be repaid, with or without interest. Or by raising funds from crowdfunding or venture capitalists. Someone might even gift you the funds needed to kick start your future. It must be a huge blessing when you don’t have to outlay one cent to start your own company. That however was not the case for me when I started my own businesses. What is even more of a blessing is when you can use your business as a means to keep busy. We all need to do something in my opinion.
Today’s inspirational recipe from Lavender and Lime ♥ Caper Mint Sauce ♥ #LavenderAndLime Click To Tweet
And imagine if all we did was what made our hearts happy, with no need to earn money. I started working at 16 as I wanted my own telephone line. My parents insisted I work to pay for that luxury, and I really did not mind. When I moved out of home I worked full time as well as studying for a Degree. Even when I briefly moved back in with my parents to complete my studies, I worked. Luckily for me, they employed me in their business, so I was able to take time off when needed. And since 1994 that is where I have been, working in the family business. I feel a sense of satisfaction each month when I get paid, knowing I am contributing to our household expenses. And it has afforded me the opportunity to invest in my own company at the same time.
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Caper Mint Sauce
- 15 g capers
- 5 g flat leaf parsley
- 3 g mint leaves
- 1 anchovy fillet
- 1 clove garlic
- 80 mls olive oil
- 15 mls prosecco vinegar
- salt and freshly ground black pepper to season
- Place the capers, parsley, mint, anchovy and garlic into a blender and blitz until fine
- Tip out into a bowl and add the oil and vinegar
- Mix to combine, season to taste and set aside for at least 2hours for the flavours to develop
Inspiration published on Lavender and Lime November 22:
- 2020: Wrath Of Poseidon
- 2019: Barbecue Brisket
- 2017: Col’Cacchio Stellenbosch
- 2015: Firmoo Glasses
- 2013: Thyme
- 2012: Chocolate Stout Cake
- 2010: Strawberries With A Raspberry Balsamic Vinegar Reduction
How old were you when you first started working?