40. Whoa.

11.03: Seems crazy that it’s been 40 days. I’ve been out a few times this week to get things for a “celebratory” brunch on Sunday. Sunday, day 42, will mark a month of Lucía and I having lunch together. As far as I know, brunch isn’t really a thing here (especially as so many people have breakfast quite late) and she loved the idea of having pancakes and bubbly and and and. Again, alcohol in the morning, not a thing. I was more than happy to oblige her.

I went into the upper Albaicín a few days ago. I went in search of maple syrup which is rather difficult to find here, except in really specific shops. The walk, uphill for a change, and on the most perfect day was lovely. I’m so used to going pretty quickly up those hills but now, after 6 weeks of not walking up hill, I had to pace myself a bit more! The tiny, cobbled streets of the Albaicín, the scent of jasmine perfuming the air, and the Alhambra always there to orientate you when you undoubtedly get lost were wonderful reminders that life carries on, in some form. If it weren’t for the mask fogging up my sunglasses I could have thought that it was a regular day, before all of this. As for what a regular day is now, it’s hard to imagine. I hardly read the news anymore, just enough to keep me vaguely aware. But it’s so strange to think about regular days now. Will we ever have them again? I know of course one day we will come out of lockdown but I just wonder, how differently life will be after all of this? Not in the immediate future, but in a year, two year’s time? (I’m sitting on the floor with the doors open, in shorts, the sun shining down on me and I just looked outside and all of the gorgeous trees that I’m so lucky to have a view of. A good reminder that all is ok).

Whilst writing this I received a parcel which was extremely exciting. How fantastic too as I was just feeling a bit sad thinking about the future (something I try not to do at this point). This has cheered me up SO MUCH. Not only did I get some Percy Pigs, Easter edition (sweeties from Marks&Spencer in the UK for anyone not in the know, which I adore) AND some beautiful earrings that Anna-Cara, my old university flatmate made! She recently launched her own jewellery business, after having to give up her regular job in academia due to a variety of illnesses that have prevented her from working normal hours. In uni she would make me pretty beaded earrings and bracelets, so it’s always been a passion of hers, but now she’s a full on silversmith and really talented. When I was in the UK in December I just happened to be around for the launch of her collection and first pop-up shop and so I already own a few of her pieces but I’m so excited to have some gorgeous earrings now too. She’s just launched her website (carafrances.com) and although currently unable to work due to the lockdown, keep her in mind! (Thank you so much Anna, you have just made my day so much brighter).

Also, this is not going to turn into a cooking blog but if you know me (which if you’re reading this, you do), then you know that I like food. So here’s a recipe that I made with memories of Puglia and a big family lunch that I was invited to a few years ago. Grazie a Rosella per l’inspirazione. It’s incredibly easy and extremely delicious. Lucía let me use her oven to make it and we had an impromptu dinner with lots of wine and great conversation into the early hours.

Zucchini Thing:

You’ll need:
– 3 or 4  zucchini (courgette)
– Parmesan (I used a big handful but it’s to your preference)
– 1 egg
– Salt & pepper

– Grate the zucchini and put in a colander to drain. Try to squeeze out as much of the excess water as you can.
– In a frying pan with a little olive oil, cook until it’s just translucent.
– Transfer to a bowl and let sit for a few mins and then drain a bit more of the liquid from cooking.
– Add salt & pepper (I also added a bit of chilli flakes and a hint of nutmeg), and parmesan. Adjust taste as you see fit).
– Add 1 egg and mix well.
– Transfer to a lightly oiled baking dish and bake for 25mins at 180c/350f. Sprinkle a little more cheese on top and bake for a further 10 mins. It should be firm to the touch with a little bounce back.
– Enjoy warm or cold.