Busy gardening and writing here in my country abode of Posadas (Cordova) — part 2 with limited photos!

Hello again!

Yesterday I explained the slight hitch that I was experiencing with putting up photos and my lack of sufficient space in my WordPress blog ‘multimedia’. I accidentally deleted all the photos from my last six blogs. I will soon arrive at the solution for this because I do like to illustrate my blogs and I love to write. So for now, and after having ‘slept on it’, I have decided to continue — see Lisa Featherstone’s interesting and enlightening article Highlights and Reflections about stepping away from a problem for a while in order to find the solution and where you ‘allow your own subconscious to work things out’. Therefore, I am posting the article that I had prepared for yesterday even though the number of photos has been curtailed. So here goes:

I just wanted to say that my posts have been a little less regular these days. This is due to three reasons really:

Firstly, because the garden and surrounding land has needed quite a bit of attention i.e. lopping, pruning and spraying with copper sulphate (see the photos). I’ve also been busy clearing my vegetable patch — pulling out the old plants of aubergine, peppers and tomatoes. Now I’ve just got the weeding left (quite a massive project!) so that I can soon sow the broad beans and later the French beans (which will be around February). The Swiss chard and spinach are flourishing amongst the weeds though, and the miniature roses need to be potted too!

The nesper tree, pruned and sprayed with copper sulphate. Next to it is a bay tree and on the far left, a pear tree which I shall attack today before the rain arrives!
The first fragrant flowers of the nesper
The fig tree pruned
The lemon trees sprayed — they are growing next to the false pepper tree
The lemon tree in bud
The lower shoots on the olive trees need to be pruned soon
My vegetable patch needs some attention too!!!
My untiring helpers!
The miniature roses need transplanting as well…
The wood for the fireplace needs covering before the rain — and there is another of my little helpers too!

Secondly, I have also been busy trying to finish illustrating a book that I wrote earlier. It’s a fantasy/fiction aimed at kids, and I thought it would be more fun with pictures. Though I love drawing, I’m not doing the illustrations myself because that would probably take me a lifetime! Instead, I am using the free images provided by Canva. I hope to put the book up with Amazon (that is, if I can actually understand the instructions of how to convert a Word doc. into the file that they ask for… Computing technology is usually quite mind-boggling for me, but luckily I have a twenty-five-year-old son who regularly comes to my rescue!).

Below is a draft for the front and back covers, and for my next blog I was thinking of including the two-page introduction since I value any comments or suggestions that you might have… (Mind you, if I haven’t upgraded my WordPress plan by then, I won’t actually be able to include any photos…)

The proposed front and back covers of the book I am illustrating…

And last but not least, I also try and go for a weekly walk in our beautiful local hills of the Sierrezuela which, as you can see, are becoming cloaked in green (and already the wild asparagus is growing — see here for my recipe…)

Well, thank you for visiting and I hope to be back soon (with or without photos!)

Take care — and as usual, comments and questions are always welcome, I love to interact with you! xxx

Early flowers

Feeling restless after having been stuck in all day because of work on the computer, I decided to give vent to my feelings and go for a walk around my wild finca in the drizzle and mist. I was surprised to see the following flowers already out…

The rock rose or cistus is already putting out some flowers way ahead of normal time
and the broom too (Genisteae) — probably because of the mild weather here in Cordova
The wild narcissi are on cue…
and so are the delicate snowflakes (Leucojum)
I love the red berries on the wild asparagus bushes, they look so Christmassy. The bitter, wild asparagus spears grow in spring. For my recipe of wild asparagus in spicy tomato sauce, see here
And there are mushrooms everywhere

The photo of the narcissus flowers brings to mind the Latin tale of Narcissus and Echo from Ovid’s Metamorphosis.

Echo, a nymph who cannot speak except to repeat the last few words she has heard falls desperately in love with the beautiful and conceited Narcissus, who is in love with himself. He rejects her and she withers away, eventually turning into stone, and leaving only her voice behind which echoes around the world.

Echo and Narcissus— John William Waterhouse the pre-Raphaelite artist (1903 oil on canvas, Walker Art Gallery, Liverpool)

Fred Chappell (author and poet, born 1936, N. Carolina) wrote a poem of the same name.

(The italics in the following poem represent the voice of Echo.)

Narcissus and Echo

Shall the water not remember   Ember

my hand’s slow gesture, tracing above   of

its mirror my half-imaginary   airy

portrait? My only belonging   longing,

is my beauty, which I take   ache

away and then return as love   of

of teasing playfully the one being   unbeing.

whose gratitude I treasure   Is your

moves me. I live apart   heart

from myself, yet cannot   not

live apart. In the water’s tone,   stone?

that shining silence, a flower   Hour,

whispers my name with such slight   light:

moment, it seems filament of air,   fare

the world become clouds well.   well.

Thank you for visiting — I hope this finds you well! xxx

Quince jelly (sort of…)

Hello all! I hope you are well.

I’m back with another recipe: this time it’s a bit of an experiment (surprise, surprise!) because it’s my first attempt. Quince jelly. This is different from the Spanish equivalent ‘dulce de membrillo’, which is quite thick and granular, easy to cut and often served as an accompaniment to fresh cheese.


Photo of the Spanish ‘dulce de membrillo’ (quince jelly). As you can see, it’s quite thick, compact and granular in texture.

I prefer the finer ‘jelly’, so as quinces are in the plenty now (and at 1 euro per kilo) I thought I’d give it a bash.

So here’s what I did:

Some quinces

These furry fruits are locally produced and though they might look a bit manky, in reality they’re not. They are sweetly perfumed. You don’t need to weight the fruit because it is the juice that is extracted from them that needs to be measured.

I washed the fruit, removed any bugs and put them out to graze, then I chopped the quinces into 2 cm-sized pieces (more or less — I didn’t use a ruler!). No need to core or peel the fruit, as it is the juice that we’re interested in.

I placed the ‘cubes’ into a thick, tall pan, just covered them with well water (which has quite a lot of calcium in — good for the teeth but not for the gallstones), and brought it to the boil.

The pan’s quite deep. I boiled the fruit gently for about an hour until it was soft. I then mashed it all up — should’ve used a potato masher, but as I don’t have one (sacrilege! — guess what’s on my Santa’s list, or rather the Three Kings since I am in Spain), so I used a metal ladle instead.

When mashed, I turned out the contents into a cloth turned over a bowl, allowing the juice to strain through. It was a bit thick so I added some water, which apparently you are allowed to do. I should’ve used a jelly bag strainer, but since I don’t have one of these either, nor a good-enough piece of muslin, I used a clean, cotton pillowcase instead. (Guess what my second pressie from Santa will be…) Now although this mash might look a bit pukey and cacky, it was by now smelling really fragrant and exotic.

The next stage involved suspending the pillowcase and mash via a string over a big bowl for a few hours so that all the juice can drip through. After about four hours I did have to help things along and give the pillowcase a good couple of squeezes (which left my hands and apron damp, sticky and perfumed). Unfortunately, because I was also making a banana cake at the same time, I forgot to take a photo of the hanging pillowcase mash.

The next step was to return the liquid to the pan measuring out how many cups worth there was, then adding half that amount in sugar. (Next time I will add a little less sugar.) I also added a good squeeze of lemon juice for pectin. If you happen to have any leaves of lemon geranium, then you can add these to enhance the flavour and perfume. (Next time I make this jelly, I will ‘borrow’ some of these leaves from a lemon geranium I have seen growing in the flowerbeds in the communal gardens in Posadas village. I might also ‘borrow’ one of the lemons from the lemon trees that also grow there.)

Bring to the boil, let it boil rapidly until the setting point is reached (I used the wrinkle method and a saucer). Since I forgot to take photos of this step, it is similar to the apricot jam and chutney that I made in an earlier blogs.

When the setting point was reached, I poured the jelly into sterilised jars and sealed them with a waxed disc. (If you don’t have any waxed discs like I didn’t — surprise, surprise — then you can use the bag that holds your cereal. I haven’t actually tried this, but I did read it somewhere…)

Voilá! The final product! Delicious! As you can see, I didn’t wait long to try it out!


Aside: I did mention my apricot jam earlier, which reminds me that I should soon prune my apricot tree, the leaves of which are fast turning a luminescent yellow, which also reminds me of an interesting fact: that the duduk instrument, originating from Armenia, is made from apricot wood. I love the mournful, melancholic, spiritual sound of this instrument — it is well-worth listening to if you haven’t heard already. You could listen to Dzhiván Gasparián (Armenian), a master of this instrument. For me this music is bewitching…

Well, that’s all for now. Thank you for visiting — take care! xxx

PS. Comments or questions are always welcome!