Spring is in the air… well, almost…

Blimey, it is March 1 already! Hubby was home this weekend as he had meetings etc and is still enjoying his visiting prof-ship time… this week it is going to be my turn to go travelling… Boston MA, here I come, to give a paper at the EUSA conference and catch up with the translatlantic chat on EU related things!
The weather here in the fair capital of Scotland is suitably stormy still, though… gales are blowing but on the other hand, did I not just welcome the first daffs along with the crocuses in the shared garden?
This has also been the weekend of the underdog, with Italia beating Scotland in Murrayfield (and we were there, was a good match overall!) and England loosing to a superfast Sri Lanka at the ICC championships…
So, was I not pleased to see lovely hubby, if only for a few days… 🙂 on Friday night we enjoyed a couple of good beers in the Mash Tun on Easter Road, which is always a nice place to hang out. They have some nice ales on tap, like a couple of Hobgoblin offerings, so go check the place out! And of course… we treated ourselves to a lovely slap up dinner in Al Dente. Graziano was at the kitchen helm and the offerings were, as usual, really wholesome, tasty and thoroughly enjoyable! Bruschette, risotto for hubby and grilled veg for me, all accompanied by fresh bread and some good Inzolia wine, what more can a girl ask for??
Sadly, my poor back has seized up, so today I had to cut short my usual 12 miler as I was nearly crying… 😦 and am now in bed with good old pal paracetamol and heat patches to help my piriformis… fingers crossed for the transatlantic flight but I shall enjoy the rest!
So, expect US updates… but before I go… this is one I had on Thursday night. After a long day, a stew was the ticket!
for one or 2 people, depending on how hungry you are!
300g chopped parsnip, cabbage, swede and leeks, in the proportion you like
1 bell pepper
1 onion, 2 cloves of garlic
300g tomato passata
2 tsp each parsley and oregano, 1 tsp chilli pepper or paprika
2/3 tbsp veggie stock
120 g butter or cannellini beans or a combination

in a pan, heat the passata, then add onion and garlic; simmer for 10 min then add the veg along with the stock and seasonings. Cover and simmer for 20 min; add the beans, adjust seasonings and cook for another 10 min. Serve at once!


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