Friday, 8 May 2009
We're selling the house. Or that's the idea, at any rate...Had you asked me several months ago, I'd have laughed at the suggestion, but to cut a long story short, a building we've lusted after for years from afar (in fact, a mere two streets away...but it's always seemed an impossibility) has unexpectedly come onto the market. We can't have both...and the prospect of sixteenth century frescoes and a garden four times the size of our present one make the whole thing a bit of a no-brainer.
As a result, we're suffering an onslaught of prospective purchasers and agents - eight in the past three days alone! - and there has been much strategic 'home and hearth' cooking, in order to encourage the process. Since the smell of freshly-brewed coffee will apparently clinch a deal faster than the speed of light, there seemed good reason to pull out the stops and get the gastric juices flowing as a backdrop to pointing out the glories of underfloor heating and the generous storage space under the stairs. Tuesday morning's visits were conducted against a backdrop of baking Apple cake (with generous quantities of cinnamon - the smell as it wafts through the house is fantastic!), and the afternoon show-rounds were accompanied by Ragu, richly aromatic as it bubbled gently away on the stove. The smell of baking pastry works pretty well, too, and lemon and tomato tarts have both appeared on the dinner menus this week as fringe benefits to the house-selling initiative...
Watch this space...
And the other all-change is puppy-related. With all fingers crossed, it seems that a great-niece of Bosun's is due to produce puppies next month; one has been reserved, and the Junior-Four-Footed (who has been terribly stressed at being on his own for the past couple of months, poor thing) is now Senior-Four-Footed-in-waiting. The mother-to-be is very beautiful, and in fact looks quite like Bosun, who is greatly missed by all.
New house...new dog...here we go, again!
Ravioli with asparagus filling.
Pork Loin, roast; potatoes roast with Sage, Rosemary & Garlic.
Crespelle, filled with Pears sautéed in Butter & Cinnamon.