I ALWAYS avoid making reference to specific customers, unless they are party to the story.
However, sometimes it is necessary to shape the piece. In the past I have mentioned the diversity of my clientele and, in fact, I have been musing over which countries had not been represented at Friends!
Pinner, although being an historic village, is not really on the tourist map, but travel is often the topic of conversation.
Fairly regular comments, such as "I'm in a slight hurry, as I have a plane to catch", "We might be a few minutes late, as we have friends flying in", and "I'm not tipsy, just jet-lagged", have led me to believe there must be an airport nearby.
Now, I've been here quite a long time, but I realise that there are areas of Pinner that I have yet to discover.
Always being encouraged by my personal trainer to 'get out and walk everywhere', I decided to explore.
After an hour of investigative strolling, I had not seen anywhere that even a small plane could land. Helicopters maybe, but I remained convinced that people were flying into Pinner.
I rang a cab driver friend and asked him if he picked passengers up from a local airport? "All the time," he replied, "Luton, Stansted, Gatwick."
Writing things down always helps to rationalise issues, and that is what I have done. Being blessed with some imagination, I have decided that where I park my car must double as an airport!
There are two sides to this car park, which must be the runways, although they are perhaps a little on the short side.
Here is something that I expect to be eating next week, although I doubt if I will be flying from Pinner ...
Tortilla with tomato salsa
Ingredients (serves 4)
* 100ml olive oil
* 500g peeled and diced potatoes
* 1 onion, finely chopped
* 5 medium eggs, free range
* pinch of salt
For the salsa:
* 1 large, ripe beef tomato
* 1 red chilli * 1 shallot
* juice of 1 lime
* 1 tbsp olive oil
* pinch of cumin
* 2 tbsp chopped fresh coriander
* 1 tbsp Balsamic vinegar
Method 1) Heat the olive oil in a large frying pan over a medium-high heat.
2) Put about one-third of the potatoes and one-third of the onion into the pan and fry for one minute before turning the heat down to low.
3) Cook for a further five minutes, then turn the heat back up.
4) Keep testing the potatoes with a knife until tender in the middle and just beginning to colour. This should take another 2 to 3 minutes.
5) Remove the potatoes with a slotted spoon and place in a clean bowl with a pinch of salt.
6) Repeat until you have cooked all the potatoes and onion.
7) Drain most of the oil from the frying pan, then return to a high heat.
8) Beat the eggs in a bowl with a fork then add to cooked potato and onion. Stir together and season with salt.
9) Pour all the mixture into the hot frying pan, give it a little shake then turn the heat down low.
10) After a minute or two, when the eggs are beginning to set, put a plate on top and carefully flip the pan over so the tortilla is on the plate, cooked-side down.
11) Invert the plate and then return the tortilla to the pan, cooked-side up. Cook for another 1 to 2 minutes, then turn the heat off and leave to stand in the pan for a few more minutes.
12) To make the salsa, combine the ingredients in a bowl, season and allow to stand for 5 to 10 minutes.
13) To serve, slice the tortilla and place a wedge on each plate. Add some salsa.