The end of the Easter holidays – fallen cherry blossom on the tennis court where the boys played with their friends. If I were a poet I’d attempt a Haiku, but as I’m not, this photo will have to do.
The one thing that has survived, and perhaps even enjoyed the floods is the rhubarb. The crown is just proud of the water level so it didn’t rot off, and rhubarb is legendary for its love of water. I remember my father saying that in his experience rhubarb even liked being watered in the rain. He may have been exaggerating a little bit.
We have a family birthday today, and the request has come in for homard (lobster) à l’Amoricaine. I had been to the fishmonger and put in a special order for two live lobsters last week, the other ingredients are lined up, and we are good to go.
There are many versions of course, but this is my family’s, and it is good. We always serve it with a pilaff of white long grain rice, with a little softened onion, and a green salad. If you are lucky there will be some sauce left over, and it is wonderful stirred into good spaghetti.
In honour of Saint David’s day. Bara brith is the traditional “speckled bread” of Wales, and it is a perfect loaf cake for tea, or breakfast, or just because you want some.
Today is the 1st of March (you probably noticed), Saint David’s day. Saint David is the patron saint of Wales, land of song, rugby, daffodils, leeks, welsh cakes and bara brith.
This is not the classic original, but it is a lovely dish.
We have had our first duck egg! I am disproportionately excited. It was the classic duck egg blue colour, although covered in mud, and perhaps a little murkier than most interior designers would have it.
As a family we love to cook on an open fire. We do it pretty often, in one form or another, but perhaps the most frequent camp-cook isn’t outdoors at all, but in the living room. Now I hasten to add that we do actually have a fireplace in the living room. Otherwise this really wouldn’t be a very good idea at all.
I am taking a time out from researching the national dishes of Slovenia. Well, when I say researching, what I mean is idly Googling “Slovenia food”, “Slovenian Cuisine” and other variants. Dormouse is appearing remarkably often.