Mustard aioli grilled potatoes with tarragon

These were very tasty - almost like a Spanish style potato salad. I had never tried tarragon and was surprised to discover its licorice taste.

Boil 5 whole Yukon gold potatoes until you can pierce the entire potato. Once cooled, cut the potatoes into just larger than bite sized chunks and coat with aioli (see recipe below). Grill until chat marks appear. Once plated, season with salt and pepper, olive oil and fine herbs of your choosing. I used tarragon.

For the aioli mix:

1/2 c. Mayonnaise

Heaping tbsp of Dijon mustard

Heaping tbsp of course ground mustard

1 clove crushed garlic

Dallop of honey

Salt and popper

Inverted sugar for Pedro's spring tripel ale

It's Eaater weekend and I woke up today on Good Friday to find Pedro inverting sugar in the kitchen for his spring batch of tripel ale.

Inverting the sugar, using cream of tartar, helps the yeast to digest the sugar more easily and quickly. It also cuts costs when making the usually expensive to brew Belgian tripel ale. Usually you would have to buy Belgian candied sugar, which can be quite costly. Including easier to digest sugar for the yeast raises the alcohol content - we're expecting this batch to come in between 9 and 10%. As my dad would say "a true memory eraser."