Monday 29 April 2019

Good-bye visitors

My visitors departed this morning after a pleasant week-end together.   Saturday was an awful day weather wise so we just went on a small sortis to a local garden centre where they bought one or two plants for their garden and where I bought two more conifers for my new plot and some plant supports for the back garden.   As luck would have it my gardener came this afternoon and put my conifers in for me and also the plant supports. 

Sunday was a better day and stayed sunny all day.
We went out to lunch, calling for friend W on the way.   After lunch we sat over a pot of tea in the bar for half an hour.   In the evening we relaxed
 and watched Country File and the Antiques Roadshow.   Finally for the last couple of hours we did various quizzes from our papers - trying to test our brains but really by that time the wine had gone to our heads.

Before they went this morning they kindly took Tess for a walk for me.  I did the washing of bedding and towels because another visitor is coming on Wednesday so speed is of the essence.
Now, late in the afternoon, I am very tired. 

Several people have asked for the recipe I did for Saturday lunch.   Really it is not a recipe at all, just an assembly job.   But it is tasty and does not take a lot of preparation.

Take two slices of good quality cooked ham per person.  I  used 1 leek and 1 celery heart (tinned) per person, cooking the leek be fore hand.
Wrap a slice of ham round the leek, celery heart, chicory or whatever you choose in the way of a wrappable vegetable.   Lay in a dish.   Cover with a pint of cheese sauce and grate parmesan over the top.   Then put in a good hot oven to heat up and maybe finish under the grill to brown the parmesan.   I served mine with  purple sprouting broccoli and baby broad beans.  Delicious and very easy.

22 comments:

Derek Faulkner said...

Have you turned your bungalow into a B&B now then.

I rarely watch Countryfile these days, apart from the farming bit it shows very little of country pursuits, it's more like a holiday programme.
Another very sunny, warm and dry day today. I have a load of perennial plants to go in once the wallflowers finish but it's gonna be difficult to get a trowel in the ground.

Anonymous said...

I love the sound of your, “ Not really a recipe” and will try it on my next lot of visitors.
I hope tomorrow is a reasonably quiet day for you and that your Wednesday visitor is an easy one who will take Tess out for you.
We have had a beautiful day here so I hope it's going in your direction.
Sue

Sue said...

I have visitors coming this weekend, I might try your recipe. Also thinking about baking miniature individual apple crumbles in ramekins.

Elizabeth said...

Sounds delicious and very simple. Sorry I have been out of touch for ages. We are fine, but, of course, suffering under Trump....

JayCee said...

Your *not really* recipe sounds good but I am not allowed cheese on my low cholesterol diet so may need to improvise.. I hope you find time to relax a little in between visitors. X

The Weaver of Grass said...

Sue I like the idea of your individual crumbles - shall try it on Wednesday for my visitor.

justjill said...

Sounds like a good visitation. But no wonder you are tired! As an ex b&b owner I know how much hard work is involved entertaining guests.

angryparsnip said...

Your lunch and dinner (high tea ?) sound so wonderful.
I must look up tinned celery hearts.
@Jay Cee
Daughter uses many vegan friendly cheeses and several made with nuts. Not sure if that is something you could have,

cheers, parsnip

Rachel Phillips said...

How come the broad beans are babies? Why aren't they properly formed broad beans?

Cro Magnon said...

We used to make that Ham and Leek dish, and loved it. You've tempted me to do it again.

thelma said...

Baby broad beans are 'fashionable' Rachel;) Or, you can buy grown-up broad beans and shell the outer skin, I just love them as they are, and also their chocolatey brown flowers that the bees love.

Rachel Phillips said...

I know and it is a load of bollocks. Broad beans are broad beans and don't use that stupid symbol whatever it means, I have no idea. Weaver's mother would have said we're having ham and broad beans. As for tinned celery, I should think she's turning in her grave.

The Weaver of Grass said...

The trouble with celery Rachel is that any you can buy in the shops or even on our very good market stalls has no heart these days. When my dad grew it I remember he would keep heaping the soil up to keep the celery white and develop a good heart. Now that it seems to always come from abroad - certainly at this time of the year - there is absolutely no heart to use. Actually, having used tinned hearts I shall not use them again as they were tasteless I thought although my guests said they were lovely. A friend, who used to keep a hotel, suggested I try them. Leeks were much better and it really makes such a lovely, easy lunch.

Thelma - is it possible to eat the whole thing, outer pod and all? They are one of my all time favourite veggies served with parsley sauce.

Thanks everyone.

Rachel Phillips said...

I am surprised you weren't serving your guests British asparagus which is now in season.

Derek Faulkner said...

I guess the answer is - do what suits you and your tastes, not what someone thinks you should be doing.

Rachel Phillips said...

Who said anything about should?Weave has already emailed me and said I sound just like the Farmer. Don't forget me and Weave are mates.

Derek Faulkner said...

Something that is always obvious, opposites attract I guess.

Rachel Phillips said...

Ha ha!

Heather said...

You appear to have opened a small hotel! Can I book for a weekend sometime please? The food sounds particularly good.

thelma said...

Hi Pat, very much doubt that you can eat the furry insides of broad bean pods. But there are the french mangetouts pods etc. Remember as a child when we podded peas, you could chew the sweet inside of pea pods.

Rachel: Point taken!

Librarian said...

A good time was had by all, by the sound of it.
Very mixed weather here, too; we have been preparing the village fete for 1st of May almost all day today, and will attend the erecting of the maypole in a bit. O.K. plays the trumpet with the village band so will be busy making music all evening and most of tomorrow, while I will be working at the food counter in the beer tent. The sun has finally made an appearance mid-afternoon, and is forecast to warm and brightten the fete all day tomorrow.

Carol Caldwell said...

Pak choi would probably work just as well when celery hearts are not available. I may give this a go as it sound lovely.