but the weather was so warm and it actually was cosy sitting outside and read
read, that means study some new tour to trek!I found two.they are perfect for Nordic walking, so I think I will ask my Nordic group to join mein these ones. :-Dthis is the beautiful book of Monte Baldo, Giorgio and Michele has writtenand also given me (Giorgio is a dear friend)
I also made some order among the primroses Gokki (daughter n°3) and Giovanni(almost-son n°5) has given us on our wedding anniversary.I must admit I don't like primroses very much, I think they are a little to colorfull, to vividit could be nice all white or all light yellow, like the wild ones.but no, Gokki and Giò brought me 15 primroses in almost 15 different colors. help! :-DDDanyway if you divid them there not that bad after all. the red ones put together
one pink one together with the Iberis sempervirens
one purple in the herb pot, only fennel but the chives will soon come
another pink one together with the parsley
the yellow one in the almost empty pot where the aster and ceratostigma was
and one in the yucca pot
the english ivy decoration was dry and old so I made a new onewith cherry laurel, myrtle, lavendel, rosemary, gray santolina, common box, and one last flower of the catalpa tree.
Pineapple jam with grapefruit and lime
you need:1 pineapple5 grapefruits (ca1kg)500gr of lime1kg of sugar1l of waterslice the grapefruits and the lime very thin. discard the beginning and the end, and also seedscover with the water and cook until almost tender. in the meanwhile peel and cube the pineapple.add it to the other fruit and cook an other half an hour.add the sugar, give it a quick boil, mix well and the let rest until the next daythe next day finish cooking, it will take some 20-25min.pour in clean jars and close lid.let cool up side down.will conserve for two years if stored in a cool,dark and dry place.
Brigida_ate:it is not a sweet jam, it is pleasantly bitter.
this is my entry to WHB this weekhosted by Janet from Taste Spacethank's Janet for hostingI wish to thank Kalyn from Kalyn's Kitchenfor the WHB ideaand Haalo from Cook (almost) anything at least oncefor giving me the chance to try doingWHB in Italian
