Tuesday, August 07, 2007

Blogger ate my post, also known as....a rovin a rovin I'll go.

For no known reason, blogger ate my post. Again. Still. Whats time, effort pain and sweat between former friends.

Third time lucky eh. Eh?

Through gritted teeth....

Above, two photos culled from wild ramblings in the great Northwest. First, a clutch of hopefully luscious hazelnuts mere metres from the door of the gorgeous C. Due to ripen sometime in Autumn, a careful eye will need to be kept to beat out the birds and squirrels for at least part of the crop. Recipes for sugar praline, hazelnut chocolate, cakes, mousse and also sort of delectables are connecting in this raddled addled happy head of mine.

Second, wild strawberries lit up with their electric ripe red in the fertile hedgerows of Leitrim. An amazing taste, wild and intense, and so concentrated as to be almost artificial. Reminded me of chewits, bizarrely.

Finally,

a single almost ripe, wild raspberry. Perfection waiting to happen.

More to follow. If I can ever work out the hideous machinations of this infernal software. God may be in the detail, but the devil is in the code. And he seems happy to play dice with his universe.

4 comments:

Laura said...

I haven't tasted wild strawberries in years though they used to grow near my grandmothers in Galway and we used to stuff ourselves on them as kids. I was there this week and also discovered hedgerows made up of hazelnut trees which I hope will have ripened next time I go to visit. Let me know what you do with yours when they are ripe (other than eating as many as possible out of the shell of course!)

Abulafia said...

Was thinking of a hazelnut and chocolate cake.

A waste, as I can't bake worth a damn.

Wonder how one makes liquer.....

Laura said...

I took a look at my uncle's copy of that meatfest of a cookbook Pork & Sons while I was in Galway and it had some savoury recipes using freshly shelled hazelnuts which might interest you... hazelnut liquer, interesting...

Abulafia said...

That would be cool. Recipes are always welcome.