Speaking of challenges, tonight's dinner was a julienned carrot and zucchini salad (again with the mandoline!) with raisins, walnuts, and a lemon-caraway aioli.
I know that aioli is traditionally considered difficult to make, but (newsflash) all that's required is adherence to two simple tips: use room-temperature egg yolks and add the oil so slowly you can feel your beard growing as the aioli whips up into perfectly emulsified deliciousness.
*Sorry. Graphic happens.