We've had a bit of a gardening flurry ahead of our going home for Xmas tomorrow. Some of the succulents are just flowering and others about to which is frustrating as we are only gone 25days but I bet they'll have finished when we get back. We had quite a bit of potting on to do which necessitated the purchase of additional pots and, for the globular cacti, thick gardening gloves. Still the comparison to when we first moved in and it was just bare roof with a washing line across is quite heartening.
The cushion came back from the upholsterer's. I think it came out very well. It looks like a completely symetrical design with a wallpaper repitition and it is only when you come to sew it that you realise that it isn't quite but that each iteration is very slightly different maybe by only 3 stitches, but just enough to put the symetry under tension so that it zings.
There are a number of possible places it could be used, the safest is in the guest room protected from sunlight,
but it goes very well on the green wicker chairs; the question being, his
or mine?
I had a wonderful penna arabbiata at the Rugantino, Agadir on Wednesday and wanted to try it myself. We are at that point in our stay when we are trying to eat up fresh food as we go back to Wales for 3 weeks on Tuesday so it got a bit transmogrified to use up what I had.
2 baby aubergines (in 1/2 cm batons)
1/4 large onion chopped
3 cloves garlic chopped or crushed
1/2 red pepper chopped
2 large tomatoes (beefsteak size in Brtain) roughly chopped
A large dollop say 2 tbsps fresh harissa (or tomato paste +dried chillies)
Can chopped tomatoes
good pinch black pepper and oregano
Doz pitted black olives
Olive oil
Mozzerela cheese
Pasta,say penne
Heat a couple of tablespoons of olive oil in a large pan and fry/sweat the aubergines, onion, garlic and pepper. Add extra oil if necessary.
After about 10mins add the fresh tomatoes and cook another 5 mins. Add a little salt if neccessary to help the tomatoes fall.
Meanwhile put the pasta to cook
Add the harissa, tinned tomatoes and seasoning and cook for 5-10mins adding olives
When the pasta is cooked drain and add to the sauce and stir in.
Tear in the mozzerella.
We had it for lunch. It made enough sauce that I put half away to freeze before adding the pasta and mozzerella and there is enough left to bake for lunch tomorrow.
