That’s Wales, over there.
We have been here to learn about organic food and cooking for vitality.Unfortunately my vitality was a little compromised because:
- it was very cold [but we’ve been before so were suitably dressed]
- I fell down a step on the first day and bruised/sprained my foot. Luckily one of our fellow guests was a GP, so I had expert medical attention and the foot is steadily improving – though it did cramp my style a bit.
We had some free time so went on a nostalgic trip into Wales, where we saw something we’ve only seen a couple of times in the 30+ years we’ve been visiting the area -water pouring over the Pen-y-Gareg dam. It was so spectacular I had to walk up to the dam to take photos.
On the last night we were challenged to help ourselves from the kitchen and garden and produce a rainbow coloured meal.
So, with a little artistic licence:
- red – dried strawberries [we learned to do some very interesting things with a dehydrator], chillies
- orange – carrot, nasturtiums, marigolds
- yellow – polenta – which I forgot to photograph
- green – fennel, aduki sprouts, salad leaves
- purple – beetroot.
There was a gardener amongst us who could recognise borage when she saw it. [That’s a delicious dairy free chocolate mousse with damson sauce underneath, though the chef, Daphne Lambert, made that.]
And to top it all off, we were presented with a dollop of well-established sour dough starter to bring home. I was delighted because I have tried and failed to start a leaven several times. I was advised to use filtered water as our highly chlorinated stuff probably caused the failure – which makes sense, really.
So did I get any college work done?
The road to hell is paved with good intentions…