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the return of the jet stream…

July 5, 2013

asparagus-peaMy praying to the Jet Stream, which has been happening intermittently over the last few weeks since it became apparent that cooking summer food wasn’t going to make summer appear, seems to have paid off – even the weather forecasters have agreed that the jet stream is now sitting where it ought to be, above the British Isles, and this is responsible for good summer weather. Long may it last.

If you have an interest in the UK having a reasonable summer I suggest you too start  a jet stream homage. It doesn’t have to be very “out there”,  just a little please-stick-around-jet-stream-and-I’ll-be-eternally-grateful sort of thing. Might be worth a shot.

Back to food. Once again this is my first post in a while and my intentions of posting all the recipes I’ve photographed haven’t come to much. Yet.

Katrine went to London leaving behind her a reorganised kitchen , the recipe for cheese bread and ai caramba biscuits(which we have made again and haven’t got quite right) and a very unhappy 11 year old who misses her. It’s lovely having students to stay, but it can be hard when they leave.  However, there’s good news in that Katrine’s decided London’s not for her and is returning for a while to the delights of the Westcountry. We can wring Arlo’s pillow out. And we can perfect the recipes with the expert.

In the garden now being harvested are asparagus peas which the beloved has grown. They have a very pretty flower, which I ought to paint, and the pea looks a bit like a fat, green feather. They’re supposed to taste like asparagus, but I’m not sure they do. Interesting though. We ate them with freshly picked small and delicious broad beans yesterday for dinner.asparagus-peas-and-broad-be

Its a good job our lovely Spanish language student was out (he and some others went to sample English fish and chips) as he is quite partial to vegetables, and there was only really enough for the three of us (although we would of course have shared).

We also had a sort of  cottage pie with aubergines, mushroom, lentils and feta cheese cooked together and then topped with crushed potatoes and carrots (it’s mash really, but I couldn’t be bothered to get the masher out and attacked them with fork instead).

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2 Comments leave one →
  1. July 5, 2013 11:05 pm

    mmm lovely. I tried growing asparagus peas a few years ago. They were tasty but the yield was very low.

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