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September 2006
Shona came across a fine seam of  Ceps in a secret location. We went back and found more, glorious. Those pictured above include some chanterelles of course, though we had missed the best of these, as a lot were being eaten by bugs before us.

I made some pasta for a lasagne. I think fresh pasta seems somehow appropriate with fresh 'rooms. Copious bechamel and parmesan grated on top. A rather fine snack.
 

 

The English lakes are a popular place, so ended up renting a converted barn in Sedbergh, a lovely wee market town in Cumbria, but really in the Dales.

 

Rory drinks (not really)
 

 

In the local butchers we met the farmer of the leg of lamb I had just purchased. We had a lengthy discussion about said lamb which was apparently 3/4 Texell, and whatever you do, avoid Blue Leicester. I'm not sure what the other quarter was.

It was a big bit of lamb, 7-8lb between the five and a half of us. A smattering of my mum's marjoram, roast potatoes of course and some greens I hope, washed down with a Gran reserva Rioja. This was certainly one of the finest tasting pieces of lamb I have ever eaten. It wasn't particulalrly dark or rich,   which is how I prefer my ovine meat, but just had a very particular sweet herby aroma and fine texture.

 
These specimens of Agaricus Macrosporus were so perfect I could barely bring myself to eat cut them up. On the walk back I just kept sniffing their intoxicating almondy odour.