I'm now back to research with a long day at Heriot Watt where I went to the post-graduate research showcase and finally got round to setting up country by country data on energy assessment. Sorting out the estate winds its slow way along. The executors have managed to track down the deeds for C's Glasgow flat which, it turns out was owned jointly by my parents, this means my mother's estate will have to be adjusted before C's can be sorted. Hey ho.
Life at Drumbuidhe continues and, although I'm still coming across stuff that C has cut holes in (propagator trays, walls, windows, expensive machines ...) there is growing optimism that I will, eventually, manage to limit the amount of time I spend looking mournfully at machines that don't work. I'm starting small with the two chainsaws which I've brought down to Glasgow to see if they can be saved. I'm giving myself two years to tidy things (since Drumbuidhe has at least 7 vehicles, none of which work properly, this is not a trivial task) and sort out where and how I'm going to be based. I'm thinking seriously about selling my Glasgow flat and moving permanently to Drumbuidhe, renting a property in the central belt for work. Obviously, while this pondering goes on, the potatoes still have to get planted.
While I've been poorly and distracted, my kitchen renovation has been halted but I've dismantled enough of it to make cooking awkward so adventures in cuisine are limited to toast and yoghurt at the minute. When I got back from London, and while I was still poorly, I went to the Gardeners Cottage in Edinburgh with two of C's colleagues. Outstanding food even if I did throw up when I got home. One of the seven courses was wild garlic soup with ham hock and hazelnuts. To echo this I picked a stack of garlic from Casteal nan Con while heading south after potato planting. The quickest and easiest option is undoubtedly pesto. For this I used what I had in my depleted kitchen (sunflower seeds) and a present of pumpkin seed oil from C's Austrian colleague.
wild garlic pesto
* garlic leaves
* parmesan
* sunflower seeds
* pumpkin seed oil
Pulse everything together in a food processor (inherited from C) and use the fabulous green paste wherever a taste of spring is needed.
There is a bit of a sad memory attached to this since C became a bit obsessed with makig this in in final years. Last year the first workaway volunteer we had visiting told me that C had grabbed and shaken them when they didn't respond fast enough to his demands to help him make it. This meant that I couldn't leave C alone with the volunteers.
I hope more snippets of spring lighten and brighten your days soon. xo
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