…the prodigal returns

Back where we came from, reluctant returnees.

Oh lord, free at last!


OK, maybe that is an overstatement. But we’ve been stuck in the house since last Tuesday, with heavy rain and mist preventing both olive picking and outdoor life in general.

For two people who used to spend all our time indoors, in an office or on a plane, we have morphed into truly “outdoorsy” people! How my mother would laugh at that! We are outside most days, for at least part of the day. If we can’t, we tend to get very, very cranky.

The same goes for the dogs. Unlike any of our previous boxers, these 2 like to be outdoors, checking out interesting smells, biting Kenton’s ankles and wrists, and other good dog games. If they can’t, they tend to get very, very cranky.

So after several days stuck inside, we took advantage of the fact that today there is no rain and no mist – not a truly nice day, but not too bad. We spent a couple of hours cutting firewood, hanging out laundry, weeding the flower garden, and so on. We feel so much better now!

It also felt good to blow away the cobwebs of a late night. Even though we stayed in with fizz and a movie, we still were up until almost 3am!

And for you foodies, I thought I’d pass on my recipe for empañada – I made it for the first time last night, and it was truly stunning, even if I do say so myself!

Casa Tyr Tuna Empañada

1 large red onion, chopped finely
1/2 red or green pepper, chopped finely
3 cloves of garlic, minced
1 large tomato, chopped
3 T olive oil
2 small tins tuna
salt and pepper
Fresh puff pastry (we used store-bought, shock horror!)

Cook the minced onion, garlic and pepper in olive oil until soft. Add the tomato and continue cooking until the tomato is soft. Add the tuna, including the oil, to the vegetables, and cook until fairly thick and very little liquid remains. Salt and pepper to taste. Cool the mix completely.

Roll out the pastry in 2 squares (we used already-rolled). Put the bottom crust on a greased tin, then add the topping. Put the other pastry on the top, and crimp the edges. Paint with beaten egg, and make a couple of steam vents in the top.

Bake in a medium oven for 30 minutes or until golden brown.

Good hot or cold!

 

Author: Ann Larson

One-time IT executive who lives on a 22 acre olive farm in Spain with husband Kenton and 2 boxer dogs. We make Yunquera Gold olive oil, and soap and skincare products from same. We aim to make natural, fresh, and handmade products at affordable prices!

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