Catching my breath…

It has been a strange and hectic couple of weeks as the end of term approached. Busy wasn’t even close. Anyway, my feet are now just touching the floor and I have spent the last few days trying to be lazy – but it takes me a while to throw off work mode – still, I have enjoyed some very nice glasses of various wines and some simple but delicious meals including the cold rare roast beef sliced from the previous days topside joint cooked Brazilian style – see recipe from a few blog posts ago…and this time I had it with some simple home made pan fried chips, pepper sauce and a light salad.

The day before we had enjoyed the beef off the barbecue with lots of salads and a simple ratatouille I cooked up – using just pan fried cubed aubergine, home grown cubed courgette, shallots, san marzano tomatoes pan fried and lots of fresh basil and oregano – a dash of red wine vinegar and a splash of olive oil with seasoning.

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And it is unctuous cold the next day too!

I had to have several drinks to get per the shock of watching Brazil get trounced by Germany 7-1. I thought it was something I’d eaten!

I also have sent a few hours with a guy who is hot into SEO stuff and I think I learnt something We will see! I now have time to focus on writing some posts inspired by Bonnie Lalley‘s art work and on our proposed book. A week to relax now, several folk round for lunches and sleep overs and then on the 20th we are off to Valencia…can’t wait!

A stunning French red to start the holidays...

A stunning French red to start the holidays…

An Italian fizz to fire me into the festivities of July!

An Italian fizz to fire me into the festivities of July!

Home made ratatouille

Home made ratatouille

A Catalan beauty that saw me through the despondency of Germany beating brazil.

A Catalan beauty that saw me through the despondency of Germany beating brazil.

Beef at its best...

Beef at its best…

6 thoughts on “Catching my breath…

  1. A stop at the farmer’s market this morning has my kitchen filled with fresh beets with greens, fresh goat cheese and basil. I’ll add to that my left-over steak that was inspired by your Brazilian method of sear and carve and sear. Must find the right vinegarette to finish it with. Wish I had that bourdeaux to pour with it!

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