Spring is here. (What, no exclamation mark, you say? I thought I might spare you one this time.) I hope you all had a lovely long Easter weekend. I am having quite a busy few weeks and it’s only going to get worse, but it’s all been good. Yesterday was the best day. We had lunch with my family (I made stew, which is sort of a tradition in my house, and took it over to my parents’ place.) Then we drove to Ħad-Dingli for a walk along the cliffs, and on our way back home stopped over to the wonderful Diar il-Bniet for a great coffee and something sweet. I took some snapshots with my mobile – no camera this time unfortunately – and will be tweeting some of them on Twitter later on.
When I woke up this morning I kept reminding myself that it’s Thursday (not Sunday) and a public holiday on the rock. It’s not as quiet as one might hope, and to type this I had to close the window in my study. It’s easy to focus now and I *am* calm. Which brings me to a recipe made best when you have a good thirty minutes of peace. So tell your partner in life to babysit the kids and the pets for a little while and spend some time in the kitchen with me.
One of the things I love about Malta is the fruit and veggie trucks you see dotted around the many towns and villages on the island. I love going to the one near to where I grew up in Birkirkara. I love visiting my mum too
which goes without saying and of course, going there brings back good memories. I have been meaning to post the following recipe and the above photo for ages so here it is. It’s starting to get warmer here now and we’re already finding plenty of spring and summer produce. I’m finding good quality strawberries too which I macerate in lemon juice, some sugar and pepper too. Delicious.