Dave and I have different tolerance levels when it comes to hot and spicy foods. I made this chilli aioli for him to dip his sweetcorn fritters into. And I used the milder garlic toum hummus instead.
I have suffered some severe traumas in my life. The most severe being when I was electrocuted and paralysed in my right arm. Twice I have had chunks of flesh missing from my body. I was involved in a serious road traffic accident. That resulted in extreme bruising and a traumatic brain injury. One car accident I was involved in saw me hitting the windscreen. I found glass in my scalp for a month after that! But nothing compares to the trauma I went through yesterday. I decided to ask my optometrist whether I could get contact lenses. This is because my glasses keep fogging up when I wear my mask. I had my eyes tested and she ordered a pair of trial lenses for me. Yesterday I went for the fitting. My eye opening is really small and she could not get the lens onto my eye.
Today’s inspirational recipe from Lavender and Lime ♥ Chilli Aioli ♥ #LavenderAndLime Click To Tweet
I then tried and failed. Between the fact that my eye does not open widely, and my eyelashes not being long enough to get hold of, the lens kept getting caught. Eventually, Magdel managed to pop the lens onto my cornea. And it hurt. Worse than when I had a piece of aluminium on it. My eye and the lens was so dry by this time and it felt like glass scratching me. And then, neither of us could get the contact out! I wanted to be physically ill at this stage. The contact was stuck and no amount of moving our fingers over it dislodged the lens. Finally Magdel took the lens out and there was no instant relief. My eye still feels scratched and not even the eye drops I use are helping. This is one trauma I never want to repeat!
Click on the links for conversions and notes.
- 1 egg
- 2 birds eye chillies, very finely chopped
- 1.25 mls fine salt
- 200 mls lemon infused canola oil
- 50 mls olive oil
- Carefully crack the egg into a stick blender jug, making sure not to break the yolk
- Add the chilli, salt and oil
- Using a stick blender, place the blade over the yolk
- Start blending and slowly lift the blender up, as the ingredients thicken
- Blend until all the oil has been blended
Inspiration published on Lavender and Lime July 27:
- 2018 – Almond And Cinnamon Kuchen
- 2016 – Siphokazi Mdlankomo Answers Questions For The Blog
- 2015 – Cocoa Dusted Amaretti Biscuits
- 2012 – Parsley
- 2011 – Ginger Beef Patties
- 2010 – Deconstructed Lasagne With Exotic Mushrooms And Broccoli
Today is our granddaughter’s second birthday! We wish her a day of sunshine and a year full of love and joy.