Tuesday, June 2, 2009

Food time at Gamone

As usual, the following scene is a prelude to my regular bread-making:

That's to say, I never bake bread without a massive proportion of walnuts. Besides, it's a peaceful activity to sit down in the sun and crack open walnuts with a hammer.

Leaves of mint, parsley and coriander (from my small vegetable garden) are a prelude to the preparation of my favorite Thai dish of prawn rissoles. Sophia appreciates this operation, once every week or so, because she gets the prawn heads and shells.

The prawns and herbs look like this when they come out of the mixer:

Then I shape it up into a rectangle and cover it in bread crumbs:

I then leave it overnight in the refrigerator, and cook the rissoles the following day.

The cherry season is in full swing at Gamone. Sophia has developed a taste for this fruit, which she picks up beneath the trees. Usually, she doesn't even bother to spit the seeds out.

My strawberry patch is full of fruit. Curiously, Sophia is not at all attracted to them. I like to eat them straight after they're picked, at garden temperature, with sugar, a little lemon juice and sour cream.

You might have guessed that I eat well here at Gamone. And so does Sophia.

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