After many years of water shortages in Andalucia, and a few summers up in the mountains, of no water for 3 weeks, in temperatures of 42 degrees, it is such a welcoming sight to see our reservoirs full. A dramatic sight, of water that changes colour to suit the weather, ranging from the deepest greys, to the most astonishing turquoises . Many of the regions reservoirs are full to capacity, some even have to release water from their overflowing reserves to avoid flooding !! Lets hope , our pipe work and the water board, can deliver their end now, and keep our supplies freely flowing.
Learning to live with no water or very little water, is a great lesson learnt for all the family, turning the tap off whilst cleaning teeth, In the shower, wet, water off, Soap, water on, Rinse, and ‘if its yellow let it mellow, and if its brown flush it down’ ;), are all now normal routines in the La Rosilla house hold. A commodity I’m proud to say we don’t take for granted.
Full reservoirs, obviously means we’ve had lots of rain, so our mountain, is alive with wild life ,eager for Spring, with beauty comes the beast and to me that is the weeds. I leave most to grow wild on the mount, until they die down in summer, then we’ll have the land ploughed by a brave Campo soul who I believe takes his life in his hands, as he ascends and descends in his tractor on a hillside of great degrees. The weeds around my chosen planting, i.e my garden have to be tackled with gusto, often a task I procrastinate.
I have tried to re-create a cottage style garden, with a little Mediterranean flare, or should I say influence. Some of my Cottage plants haven’t sur vived, and mountain living in full heat is not for them, but many have. I planted seeds from my old blighty garden, along with bulbs for spring too. So my garden, is a medley, it’s Spanglish in its full glory in Spring. So flowering together we have, Daisy, and Birds of Paradise, with giant hollyhocks, filling out ready to shoot their long stalks with blooms of baby pink.
The La Rosilla veggie patch, is coming along nicely, and with a warm Saturday lunchtime looming, we picked our first fresh, mixed Salad leaves, and baby pea shoots, to enjoy with a baked Mozzarella, pesto and sundried tomato tart, and a simple, lemon, olive oil , and garlic dressing.
Today the winds have changed, and a cold front is blowing through, so as quickly as we have a tease of summer and all things light, fresh and tasty, I am loomed back into hearty, wholesome dishes to fulfill the families appetites…So vegetable Korma will be on the menu for supper , flexibility is the key, a skill, I am still learning.
Simple Salad Dressing – 100ml Finest Extra Virgin Olive Oil, Juice of a lemon, Crushed Clove of Garlic, a pinch of Maldon Salt, and grinding of Black pepper, Pop in a empty jam jar, and give a good shake. Drizzle over leaves and dress, just before serving. The rest can keep happily on the fridge.