Thursday, March 29, 2007

Savage cuts

I don't know. Savaged by a cat and derided by her and her friends I take refuge in the comfort of food, like many a poor soul before me. I post this picture - and it's not all haze, though I think I was a little close for my phone to cope: it was steaming appetizingly - simply to show off the wonderful, glossy black pasta (flavoured and cloured by squid ink) which inspired me to do toothsome things with salmon and baby broad beans. And garlic. Oh, and creme fraiche and lemon juice.

Before that I was once more savaging our hydrangeas - and I realise from this post that I'm almost a month earlier than last year, so they'll maybe die off. Am I bovvered? These bushes were old when we bought this house over 30 years ago and there are days when I hate them. And how, pray, can I make them a more interesting colour than a muddy white? (Practical solutions only, please)

I think I need another holiday.


  1. Anonymous3:48 AM

    Sounds absolutely delicious. Does the ink add to or alter the flavor? (I was tempted to write "flavour," because it looks more, well, flavourful, but Noah Webster might be watching from lexographer's heaven.)

  2. The taste of the pasta is mildly fishy. I don't know if you'd notice the taste if you had a strongly different sauce, but it seems good to pair it with fishy things.

  3. Re hydrangeas, their colour is supposed to vary according to the acidity/alkalinity of the soil. In my youth, I heard of science teachers taking copper sulphate home to sprinkle round the roots.

  4. Anonymous11:51 PM

    Seeing that your'e into feeding the inner soul, I'm sure that you'll enjoy the Great Big Vegetable Challenge at