Sometimes I think I get too much sleep and even that isn’t enough. The bed is my refuge, my perfect excuse to just lounge around and do absolutely nothing productive. It’s gotten me into trouble loads of times – more than anything else, it goes perfectly well with my habit of procrastinating.
Coming home was perfect timing, according to my mom. I went home last Saturday and the day after was the start of the morning novena masses leading up to Christmas (misa de gallo). Waking up at 3:30 in the morning just so I can properly get ready at 4 is a challenge. We come home after the mass and I just plop myself on the bed and the next thing I know, it’s already lunch time. Ah, the life of a bum. I’ve been there, done that and got the shirt but maybe there’s a part of me that wants more shirts.
But I try, God knows I try to make breakfast count, whether it’s eggs en cocotte (eggs baked in singe serve ramekins), my default brekkie when I’m in the mood or toast with whatever spread is available. Coming home fresh from cooking school does have its perks – I find myself working faster, knowing and doing more. If only I can keep everything orderly and clean (close to impossible).
There’s joy in being able to make things from scratch. Homemade mayonnaise just sounds so fancy, even if it isn’t. It’s labor intensive and since I have yet to try shortcuts, a lot of elbow grease and arm work is needed. At least it’s a semblance of working out. The key is to just keep whisking, keep whisking, keep whisking, while adding the oil little by little by little.
Mayonnaise is a mixture of two unmixable liquids, in this case oil and vinegar, and whisking creates that emulsion. So far I’ve been making it for two consecutive days now, and strange as it sounds, I actually like the arm work that goes into it. It just goes so well with ham, salad greens all over a single slice of toasted bread. It’s the open-faced sandwich of the season. Mom uses the mayonnaise in her salads and I’m thinking of making a spread out of it soon.
Like I said, getting myself out of the bed can be a struggle, but if it means being able to revel in whatever finite satisfaction a good breakfast with the family holds, then it’s worth it. Making mayonnaise from scratch is also worth it.
- 1 egg yolk
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon prepared dijon mustard
- oil (around 1/2 – 1 cup, I prefer to put it in a squeeze bottle because it’s more convenient)
- salt and pepper to taste
- honey, optional