A new year. Summer’s radiant heat bears down, tempered by a near-constant breeze that keeps the mosquitoes and blowflies at bay. I’ve been waking early (standard form) - mapping out days that have arrived unencumbered by “work”. A week and a bit to potter and ponder. Productive, in the most satisfying sense.

We’ve finally completed the long-awaited reverse renovation of our kitchen, installing a traditional coved ceiling and salvaging lining boards from burn piles and rambling fixer uppers. Visitors have come and gone in a steady stream, the table is a still life of cheeses, charcuterie and leftovers from the day before.

With temperatures rising, I’ve been assembling my summer standbys: tomato, goat’s chèvre and chive tart; garlicky anchovy linguine; potato salad, always with something crisp and green. All happily accompanied by our new favourite wine - Terrason Aligoté - recommended vis-à-vis Paul at our beloved Bistro Merenda. Thank you, Paul.

Over the past week we’ve been eating our way through Gennaro Contaldo’s Cucina. Technically a gift for Grant, though I’ve been studying and cooking from it with great intent. This week’s triumphs: Gatto di Patate Napoletano, Sagne e Fagioli alla Ciociara and Pasta Piselli Cremosi. All a clear ten out of ten. Grazie, Gennaro.

With time to sit and read, I’ve also been revisiting old favourites from the cookbook shelves. It’s been a study in summer greens - mesclun salads, chervil risotto and the small revelation of homemade chervil oil. This leftover green goodness has proved a fine substitute for pesto, stirred through chifferi rigati with fresh buffalo mozzarella and finished with a generous handful of finely grated pecorino. Divine.

Other highlights of our industrious staycation have included harvesting hydrangeas, an impromptu photograph with a childhood crush (thank you, Ang Christou), eating large amounts of gifted chocolate, and re-watching The Taste of Things…a visual feast and a timely reminder to dust off the copper pans.

Santé!

Bonjour 2026