Buttermilk Corn Bread and Yellow Tomato Jam

This past week has been a whirlwind. It all started with a bus to the airport, followed by 3500 miles on a plane next to some curmudgeon who complained about Tatie, 5 hours stuck in Boston rush hour traffic, 2 days in New Hampshire where I seem to have developed some nasty adult allergies, 600 mg of diphenhydramine, 36 hours of feeling like a puffy-eyed and snot filled zombie, $50 of additional checked bag fees, 1500 miles on a plane to MN, 1/2 lb of grass-fed steak off the grill, 2 ears of first of the season MN corn and 1 day to prepare for a 4th of July party with 42 people in attendance.

Mayo and Green Goddess

Recently I dropped my yolks into the blender, turned on the blade and started to drizzle sunflower oil drop by drop. 10 minutes later instead of delicious creamy mayo, I had swirly egg oil, yuck. I dumped everything out, grabbed four more eggs and started over. 10 minutes later, the same results. I hurled the bowl, stitched together a series of expletives that would make Christian Bale proud and went to my room to play a couple games of MW2.

Calmed by gunning down some people online, I returned to the kitchen and started over. 10 minutes later I had perfectly thick and absolutely delicious mayo in the blender. I still have no idea what happened, but I am guessing it had something to do with the membrane on the yolks being thin (I used 4 more eggs from a different box).