off the face of the earth – just to the very edge of England. 
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 
If Cheese Major was still responsible for Welsh Water’s control systems, I’d know who to blame – but he isn’t, so it must have been deliberate.
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.
Ah, I hear you cry, de
Not so.
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…
1 comment:
Wow - this looks really impressive if a bit disgustingly healthy (I made a peanut butter cheesecake at the weekend. Ahem). Re sour dough starter: use filtered or bottled mineral water, definitely, but also organic flour. Believe it or not, it really makes a difference. Dunno why.
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