We've had a team of contractors staying at the Cottage during the week for a number of weeks now. They're working to reinforce an unstable cliff face in Paemako, just up the main road. Struan Farm ended up being the most convenient accommodation to the work project, plus we let them store their gear on weekends when they're back home.
We had a chat beforehand about them trying to be as tidy as possible, and they bring their own towels as agreed. I venture down each day to collect rubbish and execute a bit of a clean up in the kitchen.
On Monday each week I leave a plate of home baking as a treat. Originally it was my not-so-subtle way of rewarding tidiness, but we've moved beyond that. They work hard outside in terrible conditions, and are away from home and family most of the week. It's the least I can do.
So far they've had chocolate chip cookies, Chewy Fudgy Brownies, That 70's Slice, Ripe's ANZAC Caramel Slice (from the green book), Nadia Lim's Caramel Coffee Walnut slice, and The Tin Goose Cafe's Wholemeal Ginger Crunch. I'm trying to bake something different each week they're here. I've been asked for three recipes so far.
This week I've made Pecan Squares from The Barefoot Contessa.
Next week it will be ANZAC biscuits, of course!
Comments