We have had some simply stunning weather over the last week, and I’ve been able to get some lovely evening shots of the garden. This was from a couple of days ago:
However, summer has now clearly been and gone – the heating is back on and it’s rained pretty heavily all day. Got out this morning to take a couple of pics of the garden – I’m normally a fair weather photographer but wanted to capture the camellia petals on the ground before they turned brown.
Tilly certainly knows how to make a grand entrance – or maybe she just felt that we’d finally come up with a proper ‘catwalk’ for her! Also wanted to get a picture of the ‘foam flower’ (lovely name) or Tiarella, which is just about fully out now.
This is such a dainty plant, great ground cover and thrives in shade, yet you don’t really see it about much – no idea why as it’s easy to split and increase. Rain started in earnest after this, so headed back in and carried on knitting the new scarf I cast on last night – lovely soft multicolour wool and will post a pic when it’s a bit bigger. Tea tonight was one of my favourite easy cook meals: spanish tortilla. It took me years to get this right, the potato was never soft enough or the onion was too burnt – think I’ve got it about mastered now. The secret is to use a small frying pan (mine is 8 inches wide for a 4 person omelette), plenty of olive oil, chop the onion rather than slice it, and use small slices of new potato. And take it slow – it takes me about 2 hrs start to finish, but it’s not exactly hard work as it cooks unattended for the most part. I slow fry the onion for about 20 mins, then add the potato (about 50-60g?) and cook for about another 30 mins. Once tender I take the pan off the heat, mix the contents into a bowl containing 5 eggs beaten with salt and pepper, then pour it all back into the same pan and continue to cook till the egg is nearly set on top (about 30 mins). You can then either finish it under the grill (less mess) or upend the whole pan onto a plate and slide it back in with the uncooked side facing down. Both methods only take about 5 mins to finish the egg off.
We like it slightly cooled, and a quarter per person stuffed into a warm baguette spread with olive oil, tomatoes and olives is a good sized meal. A few chips on the side is even nicer 🙂 Leftovers can be easily warmed up another day, and I think they actually taste better then too. Spanish food is so good, just need the spanish weather to go with it too!