We have just had an electricity black out for over three hours in our shop which was not fun and is always a challenge.
Customers still come in to view products and the back room has no windows. The back display room holds the most items but there is only light coming through from 3 doors, none of which are external doors. So I do the best I can, bringing samples into the front room to display them with the outside light (of which there is very little as we have a continual drizzle of rain today and overhead clouds).
It just takes more effort, but customers always need to feel special and receive good customer service when they go out of their way to come in to look at what is offered in your shop for sale.
Luckily the power has been restored which means a; a good cup of hot tea and b; I can take customers to samples and not vice versa.
The last time we had a black out during the evening was when everyone was home and we all played scrabble by candle light. Now that was enjoyable.
Which leads me to think about food and dinner.
I recently purchased Bitter Honey by Letitia Clark, a story and recipe book about Sardinia.
This is a lovely book and I know I have more cookbooks than most people will ever need but who can resist a good story and recipe book in one?
This is just one of Letitia's recipes and one I am so glad to add to my cooking repertoire.
I also found the recipe online here.
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Deep fried peppers with anchovies and capers
500ml good quality olive oil
3 large red peppers (capsicums) deseeded and cut into eighths lengthways
8 anchovy fillets sliced lengthwise in half
1 tablespoon capers
1 tablespoon red wine vinegar
sea salt
some fresh basil leaves to serve (I added a little pesto sauce to mix through instead)
In a saucepan over medium heat, warm the olive oil and fry the pieces of pepper in 3 batches until they are completely soft and just starting to colour.
Remove and drain on absorbent paper.
In a serving bowl place the anchovies, capers and vinegar as well as the peppers. Mix through and taste before adding salt as capers can be quite salty. Add a little cracked black pepper.
Stir well and allow to sit at room temperature for at least one hour (I was hort on time so only waited 30 mins) . Add the basil leaves, or pesto if using and give a light toss before serving.
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How do you cope during power blackouts - do you enjoy the challenge or find it frustrating?
Buon appetito, enjoy Merryn xx
