Apparently, a liberal application of yoghurt is a sure-fire way of ageing terracotta pots. We have three gleamingly new ones in the garden, nestling amongst the undergrowth, and planted with incipient Coombland White trailing geraniums, which should look splendid later in the year. The pots are about to receive a facepack of frutta di bosco yoghurt, mixed generously with a little potting compost and some crumbled moss - and I am reliably informed that a carpet of lichen will follow, sure as eggs is eggs. Since we are departing for London this afternoon, and leaving the Brazilian builders in possession of the premises for the next two weeks, I shall put off the paint job until just before heading for the airport. The Brazilians can have the pleasure of looking upon purple-smeared pots in those rare moments when they down tools and take a breather.....
A discovery in the Pasta Shop this morning - ravioli of Mucco Pisano. It's a particul
ar breed of beef, raised according to exacting standards and only available round here. Supposedly con piu di sapore than normal beef - comparable to the difference between cinta senese and normal pork, I was assured by Claudia. She then suggested some crema tartufato to go with it - which I can readily believe, as I can't think of anything that crema tartufato would not go with - but I had to decline on the grounds of the cretinous no-liquid in hand baggage rules, and I'm not about to deal with Gatwick baggage handling even for the sake of crema tartufato. I - along with many others - dream of the day when these idiotic rules are relaxed; I heard recently of somebody who was even prevented from carrying on board a slice of vacherin, on the grounds that it was so runny that it could be considered liquid! Words fail me.....Tonight's picnic:
Ravioli of Mucco Pisano
Salsiccie Lunghe (from Maurizio), accompanied by Fennel cooked in butter with Raddichio di Treviso.
Fresh Raspberries and Double Cream.
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