I had no clue what I was going to do with the matcha I got in one of my FOMO boxes. But during hard lockdown I had a lot of time on my hands. It was perfect ice cream weather and so I made matcha ice cream. The colour is quite something and it tastes fantastic.
Cash in a business is very tempting. And for a lot of people, the temptation is just too much to resist. I know of several restaurant owners who have taken the cash out of the till and headed for the casino. A friend of mine lost her business when her partner did just that with the nightly takings. Instead of paying rent he gambled, and they both lost big time. If you have a company that takes in a lot of cash, it is so important to keep your eye on things. Especially if you employ a manager to run things for you. It is just too easy to sell things and pocket the money. A friend of mine took her eye off the ball and her thriving business has closed.
Today’s inspirational recipe from Lavender and Lime ♥ Matcha Ice Cream ♥ #LavenderAndLime Click To Tweet
Not only was the manager making the most of that, her partner, who was responsible for the accounts, was not keeping proper control. The manager was given access to the bank account and could pay for stock, but not actually put it into the business. And handing over control of your bank account to staff is one of the worst decisions a company can make in my opinion. A friend of mine did that and his bookkeeper paid herself instead of his suppliers. If Dave had not queried it directly with the friend, the fraud would have gone on for a long time. The worst for our friend was that his VAT had not been paid, which meant huge penalties and fines. He laid a charge of theft against her and even though he won his case, he never recovered the money. Do you have a cash based business, and do you maintain control?
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Matcha Ice Cream
- 250 mls whipping cream
- 125 mls condensed milk
- 2.5 mls matcha tea powder
- Place the cream and condensed milk into a stand mixer bowl and whisk until soft peaks form
- Add the matcha and whisk until you have a uniform colour
- Pour into a freezer proof container and freeze for at least 8 hours before serving
- Remove from the freezer and allow to soften for 10 minutes before scooping
Inspiration published on Lavender and Lime December 7:
To a life well lived in 2020!