A misty, cold and grey morning led into a misty, cold grey afternoon. Jon and I plodded in and out of the house, collecting wood, digging the garden , preparing beet roots and pondering on all the different uses for Jerusalem artichokes. So keep an eye out for Jerusalem artichoke Spanish tortilla next week.
After lunch we grabbed Humphrey and Bogart (the cats) and dragged them up into the hayloft with us. For an hour or so we sat on hay bales watching the cats chase cobwebs and planning our ideas for our future home, such as clearing out the rats, finding windows that fit and storing the hay. Now this kind of work is what my double-lined German army tank suit is screaming out for, it just never knew it. I doubt I shall be wearing anything else until July.
So, welcome to the soon to be (soon….ish) new Tin Cup home and office! We’ll let you know how it goes…
The beetroot eventually made it’s way into the soup pot for supper and turned out tasting delicious, yet looking suspiciously like a sorbet. Try it!
Here’s the recipe:
1 kilo Beet root, peeled and chopped into cubes
2 Carrots, peeled and copped into cubes
2 Celery sticks chopped
2 BIG cloves of Garlic chopped
2 shallots chopped
1 medium Onion chopped
2 generous tablespoons of caraway seeds
2 bay leaves
1 1/2 veg stock cubes
Put it all in the pan with enough water to cover, bring to boil and simmer until all vegetables are tender. Once tender, remove bay leaves and zuzz it (I think most people would use the word ‘blend’). Heat again through and add a load of freshly ground pepper and a spoonful of yoghurt or sour cream.
And there ya go. You’ll have purple insides for at least half a week!