If your collection of outdoor power tools doesn't include a pressure washer, your home's exterior isn't as spiffy as it could be — and you're definitely working harder than you need to at whatever cleaning tasks you're tackling by hand.
21.08.2023 - 12:05 / theunconventionalgardener.com / Emma Doughty
I spent a lot of my childhood holidays on the Costa del Sol, soaking up the Andalucian atmosphere. When I went to secondary school I chose Spanish as my second language (French was compulsory!), and ever since then Spain has been in my blood. I love the culture, and the food, although not their obsession with all things pork. As an adult I even spent a week living with a Spanish family, a holiday filled with memorable meals. They were worried I would be fussy, but the only thing I turned down was squid cooked in its own ink.
‘Patatas a lo pobre’ (Poor Man’s Potatoes) is a traditional rustic Spanish dish of potato slices slowly fried on olive oil with sliced onion and sweet peppers. It’s a common dish out in the countryside, where all of the ingredients would be home-grown – even to the glass of red wine that accompanies it. But although it may be frugal, it’s not short on flavour.
‘Patatas a lo rico’ (Rich Man’s Potatoes) is my ‘upgraded’ version, with chorizo.
Ingredients (serves 4)
200g cooking chorizo, sliced. 4 large potatoes (or a suitable number of smaller ones) 2 onions 1 large sweet pepper 2 cloves garlic A slug of olive oil 1 tsp paprika (pimentón in Spanish, optional)
Method Peel and slice the potatoes. You don’t want wafer-thin slices; about the thickness of a pound coin is fine. The rustic nature of the dish means that wonky slices are perfectly acceptable! Roughly chop the onion. De-seed the pepper and cut it into chunks. Peel and slice the garlic.
Heat the olive oil in a frying pan. When it’s hot enough to sizzle, throw everything in and fry slowly until the potatoes are cooked through and the onion is golden brown. If you have a lid for your frying pan then that will speed up the cooking process and save energy,
If your collection of outdoor power tools doesn't include a pressure washer, your home's exterior isn't as spiffy as it could be — and you're definitely working harder than you need to at whatever cleaning tasks you're tackling by hand.
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There have been times in the past several years since I planted the apricot tree that I have seriously considered chopping it down. It has produced very few fruit and I did wonder why I gave it space in the garden. Not this year though. Last month I had to thin the fruit, so laden were the branches and now the remaining fruit have swelled and are weighing down the branches with hundreds of glorious golden fruit. As far as possible, I have covere
I wish I could say that our apricot tree provides us with a magnificent crop, but the truth of the matter is that despite the wonderful weather, the couple of pounds of fruit we picked do not really justify the space the tree takes up. By the time that the blue tits have pecked off half the flowers (apparently they find apricot flowers particularly delicious) and the blackbirds have stabbed at the fruit long before it is fully ripe, I’m amazed that we got even that many. Still there were a few fine specimens that we ate fresh and we salvaged some of the damaged fruit and stewed them up. They all tasted wonderful – now I have to decide the tree’s fate – a few delicious fruit in a good year – or more growing space. The head knows what to do, but the heart may be less rational. .
Right now the apricot tree is so laden with fruit that I fear that branches will break under their weight, but I suspect that the June drop when fruit trees shed some of their excess fruit will reduce the numbers. Then there are various birds and squirrels who will plunder the tree once the fruit starts to ripen, so in the end I will probably just get a handful – but in the meantime its nice to dream of an abundance of apricots………….. .