A thunderstorm passed through a few hours ago, you wouldn’t believe how dark it got in the kitchen about 6pm.
But now it’s the calm after the storm, there is a softness in the earth and bird song.
Sometimes walking in the garden I think I can see things growing, like the turnips and lettuce.
It’s all in my imagination *he said to make himself sound sane to anyone reading* but it’s such a soft day now that you know the vegetables and herbs are soaking it all in, the rain and nutrients and whatever else makes things grow.
I pinched the tops off my broad beans, they books say to do this when they come into flower so that the energy goes into making the beans. It was as nice task because broad beans smell lovely. A few books suggest to cook them if they aren’t over run with blackfly, which they weren’t so I made a risotto.
It looked better than it tasted truth be told, not because of the bean tops but because I haven’t yet mastered the art of making onions soft and transparent without letting them get brown. The crunchy onions ruined it for me, though it still tasted nice. It ruined it because I was kicking myself for not getting the oni0ns right. In my defence I was distracted by counting the time between flashes of lightning and the sound of thunder, calculating that the thunderstorm must be directly above Barna now or out in Galway Bay. It was also pitch black.
If you don’t cook much you’d be amazed how often the recipes tells you not to let onions brown. It seems like a simple thing but my oven hobs are crazy and want to char anything that touches them, even at the lowest setting.
So there you go, pay attention to softening your onions and don’t throw out your broad bean tips.