Coming Together...

Isn't it great when things come together. A couple of days I had a chat with my guardian spirit and he'd really been working overtime to bring things into focus for me.

At last our 'new door' project is coming to fruition. Fernando, the carpenter, came round and gave us the best quote ever -he's currently got no work on and is ready to start. We're more than happy to employ him, as not only are we getting what we want we're supporting him in the best way possible.

Yesterday  I started a major re-write of my sequel - when I woke I knew that something was wrong with the story as it was and also had a different plot i my head. Today I've written more than I have for days- it's really flowing again, and at today's rate of writing the end wont be too far away.. 

I have also been bemoaning the lack of written communications through our door lately. Today a card arrived from the wonderful Michelle in Australia, enclosing a  recipe for Thai curry too - now that's the kind of mail I really like. Thank you Michelle. 

My Camino plans are coming together too. today I received a tweet about the albergues on the Primitivo route. Perfect additional information. This had a link to a guidebook for the route, which I followed and that should be winging its way to me as I type. 

And finally for today's rambling it's Tony's mum's 93rd birthday. She hasn't been too well recently but yesterday had a bit of a family do. Tony phoned at just the right time - during said do and had nice chat with his mum. Lynne sent us a few photos yesterday evening but as they're on my PC and I'm currently on the laptop I'll add one in tomorrow. Which incidentally is Xali's 13th birthday, so here's a picture of our wonderful lad relaxing with Vinni this afternoon.

BAKING

Today was the first 'TulStig Baking Masterclass' here at Casa TulStig. Some time back Christine - The French teacher from S/N had told me she'd like to come round and learn how to bake muffins just like wot I do. I think I mentioned it in the Carnaval Blog entry.  So after having given her a list of ingredients she arrived with provisions bag in hand ready to bake. We set her up with an apron (now there's an idea for further merchandising!) and set to in the kitchen.

Christine wanted to bake chocolate muffins, and plain muffins- easy, and I think she thinks so too now. She's said she'll be off out to get a muffin tin soon and who knows will perhaps brings some into school too, I'd relish the competition.

So here are Christine's first efforts, and both Tony and I can confirm that they are just as delicious as those made here before. (for some reason no matter what I do I can't get it to spin round for the correct view?!?)

SO if you want a master-class in any of the recipes you've had here, or at any of the venues I've cooked at/for, or any of the recipes on my other blog http://grubnstuff.blogspot.com.es/ just let me know and we can arrange it!!!

Oh and Pauline I may be onto you for a master-class in some of the goodies you cook too- your cakes on Facebook today looked D-licious!

ART ETC

Now that's what I call graffiti! Over the Festive period a marquee is erected in the Sports centres grounds for various parties and concerts during the Christmas and New Year period. Each year the outside walls are 'painted' by local artists. Some of the graffiti that is on the sides isn't that good -the usual round of skulls etc, but this I thought was brilliant.  I hope the artist is encouraged to explore their talent and paint more than graffiti on the side of an impermanent structure.

Today here is another public holiday- Kings day - traditionally the day the three wise men/ kings delivered their presents to the baby Jesus. Here it's another opportunity to give and get presents- boy are Spanish kids spoilt! Yesterday I dropped in at one of the larger shopping centres on the way tothe airport to pick up Sue who was returning from the UK. The place was packed with panicking parents getting those last minute goodies for their kids for today. I was just filling my trolley with cat food and the such like!

NEW BLOG
As mentioned yesterday I have decided to set up a new 'foody' blog. It is now 'live' and has a couple of entries. take a look and drop me a comment. I want it to have more than entries from me so if you have any foody comments to add or recipes to share bung me an e-mail or add a comment on the site. I'm happy to open it up for other  contributors if you'd like to make regular contributions so here's the site: http://grubnstuff.blogspot.com

A recipe for the day

After a few request for some veggie recipes I am going to try and post one every other day or so. So for starters here's one for starters. Let me know if you try it out, and how it went, or if you've suggestions on improvements etc etc etc

Leek and Potato Soup

Ingredients:
2 leeks washed and cleaned
2 large potatoes
2 tablespoons of butter
a glug of olive oil 
1 veggie stock cube
1 bay leaf
1 clove of garlic (crushed) or garlic salt (optional)
1 pint water (approx)
splosh of milk or cream
Salt and pepper


Directions:

1.  Having washed the leeks slice them lengthwise into 4 then chop into smaller pieces across the width.
2. Wash the potatoes and chop into small (no large than 1cm) rough diced- I don't peel them (you can if you prefer)
3. Put a tablespoon of butter and glug of olive oil into a saucepan. Heat and allow the butter to melt.
4. When the butter has melted add the leeks and stir until they are softened.
5. Add the potatoes, stir in and cook for a few minutes only.
6. Add the garlic if using, and the stock cube (crumbled). Stir again.
7. Add the water and leave to boil for about 8-10 minutes.
8. When the potato is soft you can crush it against the die of the pan to break up the cubes.
9. Remove the Bay leaf and add salt and pepper to taste (I don't add salt I find the stock cubes usually have plenty already, but I do like a lot of pepper)
10. At this point you can liquidise the mixture,or leave as a chunky soup (I prefer chunky)
11. If leaving the soup chunky crush more of the potato against the sides of the pan (This thickens the soup).
12. Whilst doing this (or as you liquidise) add a small glug of milk and the other tablespoon of butter, adjusting the seasoning to your taste.

You can serve this piping hot or chilled.