Writing about the weather must be overrated. I’m not going to complain about it. Just the opposite, it’s been nice here.
Just over a month ago I was complaining how the weather was cooling down, which is normal because cool, grey and even wet weather is what is supposed to be happening now in autumn in Barcelona. Well since then it has taken a turn to being similar to spring. It’s lovely for me, but I’m not sure if it’s good for the cycles of nature. A few local observations from my plants are that the basil is still to continuing to live on, the rosemary seems to be deciding whether to wither away or bloom (half the plant is brown, the other is green and flowering), and the cyclamen thinks it’s still summer so it won’t wake up to bloom. If those are small confusions from my plants, imagine how the weather irregularities affect nature on a larger scale.
I said I wasn’t complaining though. On Sunday I went for a swim at the beach. Remember, this is mid October. I don’t think I’ve ever done that here. Though I can also affirm that since I swam in the English Chanel this summer, I’ve taken quite a liking to swimming in cold water.
One of the mind-boggling things (for me anyway) about the Spanish news is how they will often dedicate a whole long section to speaking about the weather, even when it is not that extraordinary – not to be confused at all with the weather report. If it’s raining they’ll go out and interview people who confirm to the reporters that it’s raining. If it’s very cold they’ll go to the snow slopes and tape people playing with the snow. If its hot and sunny they’ll go to the beach and interview people who tell them: yeah I’m here today because there is nice weather. Then they’ll point the camera to the few people in the water. This weekend there were reporters on the beach. They probably focused on Mr. H. and myself and said: there are even swimmers in the sea.
That’s the end of my introduction with the weather, just like with the Spanish news. I thought I’d share a recipe for peach and Scamorza cheese salad because its colours are so gorgeous and summery.
Scamorza cheese is a smoked Italian cheese made of cows milk. Its taste is quite mild and its consistency quite smooth. May I add that I have a bit of an adoration going on for smoked cheeses lately.
1/2 Scamorza cheese
coarse sea salt
1 teaspoon extra virgin olive oil
Wash and cut the lettuce and the peach. Cut the Scamorza cheese into similar shaped pieces as the peach pieces. Arrange the lettuce, peach and Scamorza cheese in a serving dish. Sprinkle some salt. Pour a touch of vinegar and olive oil.
Thank you for reading!