The weather has changed, I can smell it. Even before I open my eyes I know that there are no shafts of sunlight peeping through the gap in my curtains, encouraging me to leap up and face the day. Rory is still away, so there are no enticing wafts of fresh brewed java either, carefully timed to gently ease me out of bed. Oh well, I guess I’m on my own. Bravely I steel myself to get up and open the curtains. Yep, it’s raining. Not the torrential downpour of a tropical African afternoon, sudden and fierce, but over quickly and leaving everything steaming in its wake. Nor the wild and gusty rain of a Cape storm, but the steady silver curtain I have become used to here in England. In the country it is bearable, even beautiful, with the sodden trees dripping and puddling on the huddled cows at their feet.

Feeling homesick I brew up some coffee, heat and froth some milk, and add some bitter chocolate flakes. Thus armoured against the day (oh all right, it’s not even cold and it’s not raining that hard, but it is supposed to be summer and I’m still feeling homesick, and what’s wrong with pampering yourself every now and again), I sit down at my computer to skype my mom.

A pleasant half hour passes whilst we sip and chat. Kassie’s voice conjures up beautiful images as she shares with me the small, simple pleasures of her day. Ren & Tud found some redbait on the beach and went fishing for squid, while Kassie watched 3 Southern right whales playing in amidst the yachts and fishing boats. They didn’t catch anything. Ren & Tud, not the whales. Last week there was a pod of humpbacks in the bay. She felt so priveleged to see it and still has to pinch herself at times to remind herself that this incredible show is free to anyone who wishes to stop and watch.

Almost able to smell the sea as the waves break on Clovelly beach, I am suddenly hungry for fish and chips. Unfortunately, the fresh fish stall is only in town on Saturday mornings and I am feeling too lazy to go in to Bath today. We settle for spinach risotto with young spinach leaves from the garden and homemade chicken stock. Dakota has hers with buffalo mozarella and I have mine with a very rich and creamy Somerset goat’s cheese. A little OTT, but delicious, and the most strenuous plans we have for the afternoon are lounging on the sofa and playing cards. I love rainy days…

Recipe Journal

Cafe Mocha

• Brew some strong coffee (I like to use my stove top espresso pot)
• Heat about 150 ml of milk
• Finely chop about 50-75g of dark chocolate and place in the bottom of your mug. I use Green & Black’s or Valrhona, or sometimes organic belgian Callebaut cooking chocolate.
• Stir in a teaspoon or two of hot milk until the chocolate becomes a smooth paste.
• Add your espresso / coffee until the mug is half full, and stir to combine.
• If you have a cappucino machine or a small hand frother you can froth your milk.
• Holding back the froth with a spoon, add hot milk and top off with the froth.
• A few sprinkles of dark cocoa powder or some of Green & Black’s Maya Gold hot chocolate and you’re good to go.

Spinach & Nutmeg Risotto

Finely chop half a red onion or several shallots and soften in a pan with a spoonful of butter and some fresh grated nutmeg.

• When the onions are soft but not coloured add a cup of risotto rice (arborio or carnaroli) and stir to coat.
• After a minute or two deglaze the pan with a generous splash of vermouth or dry white wine, then add a cupful of hot, seasoned chicken stock.
• Stir constantly until most of the liquid is absorbed and then add some more. Continue in this way for 15 – 20 minutes. The rice should be cooked but still al dente, and coated in a thick, glutinous sauce.
• Turn off the heat and stir in several handfuls of finely shredded spinach and 2 or 3 Tablespoons of grated parmesan, along with half a cup of stock.
• Place a lid on the pot and allow to sit for 4-5 minutes.
• Season to taste with sea salt, fresh ground black pepper and fresh grated nutmeg
• Stir in the cheese of your choice: shaved parmesan, goat’s cheese, mozarella
• Plate and serve

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