I’ve been on holiday for the last week or so. My very old friend Sally came to stay, so we had a few days away before heading back here, and managed to cram in shopping, walking, sunbathing, swimming, a day trip to Greece and quite a lot of news ‘downloading’.
Thankfully, the weather was kind to us, but has since taken its usual May direction – showers, storms and high winds, interspersed with patches of hot sunshine. Up here on our high ridge above the sea, we are still having cold evenings and nights, so although we’ve put the log baskets away for another year, we’re well and truly snuggled up under the duvet with at least two cats on the bed, just in case the temperature plummets. Continue reading “Skink in the bedroom (and Thai peanut, ginger and lime salad)”
Who remembers spring vegetable soup? It was a mainstay of the 1970s – I remember it being served at practically every wedding we attended, presumably because its delicate nature meant it wouldn’t offend some long-lost great aunt’s fussy palate (or mine – I was a complete nightmare to feed when I was younger – something that many people would find hard to believe now). Unfortunately, most of the time it was straight out of a tin, so tasted of a mixture of metal, dried herbs and fake stock. Continue reading “Spring vegetable soup”
The Turkish word for asparagus is kuşkonmaz, which literally translates as ‘the bird cannot land’. Most people think this is because a bird couldn’t perch on the wavy fern fronds, but the awful truth is that birds here in Turkey have never been able to afford the rent.
When we first came to Turkey, we lived near the fish market in Galata – one of Istanbul’s oldest quarters. As well as amazing fish, the market also had the best vegetable stand in the city – they sold celery, fennel, fresh coriander and ginger years before they became available more widely. All of those things are still difficult to get, but we are lucky enough to have an enterprising greengrocer in this town, so we have fairly reliable supplies. Continue reading “Asparagus tart”