Well hello again.
Having had the most wonderful sojourn, I’m back.
The thing about going away is that it takes about three days to relax into your holiday and realise that the constraints of places to be and appointments to keep, just don’t apply. It is only then that you completely fall in love with the holiday experience and truly allow your mind to begin expanding into possibilities.
And so it was with us. Although totally mesmerised by the area where we were from the get go, it wasn’t really until we’d had a couple of sleeps that we began to relish everything around us. There are always many tales of delight and wonder when you are surrounded by exactly what you need, but I won’t bore you with them all. I have never had much patience for other people’s holiday/wedding/whatever photos, and, as I have got older have become brave enough to limit the amount I am prepared to look at – normally around ten does it for me. I want a flavour, not the whole experience.
So it is with this ethos in mind that I will share just one story with you.
We were on a vast expanse of beach, walking towards the sea over a fairly dune like terrain when the wee boy turned to me and said,
‘Look mummy, the mermaids have been and left their tail marks in the sand’
I know, delightful.
Today’s little number is mini roast vegetable frittatas. They are pretty simple to make, but just take time. So when the recipe says slice 4 aubergines and 2 courgettes, place on a baking tray, brush with the warm garlic and onion infused oil and place in the oven to cook, 10 minutes on both sides, what they don’t realise is that my oven is small and therefore I have to go through this process around 5 times before all the vegetables are done.
However, eventually, I finish baking the vegetable marathon and slice them and the peppers into a bowl with chopped mint, basil, salt and pepper.
The eggs, cream, nutmeg and parmesan are whisked then the whole thing is ready to be assembled and cooked.
Tell you what, they are delicious.