Friday Fungus: Praying for rain!

It’s OK. I’m not praying for rain tomorrow. The rain dance is aimed at the day before foraging for mushrooms. Right now a torrential downpour will be of little use mushroom-wise (although I did have some rather cute little fairy ring mushrooms in the lawn when I cut it last weekend). But when the mushroom season is here there’s nothing better than a good downpour.

Last autumn – when the picture above was taken – we didn’t have any rain so, despite the availability of a mushroom hunter, we weren’t able to go forage in those lovely Tuscan Hills. It rained just as we were leaving – an arrangement that would, of course, suit most holiday visitors. But not those seeking mushrooms as without the rain the fruiting heads stay small and hidden. To get the full impact that rain is necessary.

So yes I’m praying for rain – 22nd October looks like a good day!

Wednesday Whimsy: Wish I was here...

Election froth, volcanic dust...all this overlays the usual daily grind. But the sun is out, we're eating salad and red meat again and...well, let's be frank about it....there's something missing.

Today I realised what it was...I'm pining for sheep with bells, wonderful red wine, great fresh food, pavement cafes, pecorino and truffles. And, of course, prosecco!

So when all this current guffle is over...I've promised myself, I'm off to Tuscany.

....

These sheep are forgiven for waking me up every morning for the past week!

These sheep are guilty of waking me up every other morning for the past ten days - half of them have bells round their necks and the clunking and baa-ing at five in the morning wasn't all that cheering. But I've forgiven the sheep as their milk contributed to the cheese from these people - Pinzani. Some of the very best pecorino and ricotta you'll ever taste including one infused with white truffle that I'll speak of later.

The older pecorino is almost as hard as a Parmesan and can be used as a substitute whereas the younger ones make great cheese on toast, are fantastic as a starter with olives or can be used in cooking as an alternative to cheeses like Emmenthal, Gouda or Edam. And the ricotta? Make a cheesecake. Or better still a cheese & truffle souffle!