When I lived in Papua New Guinea, I only remember once going out for dinner. It was a farewell dinner with friends because we were going to go to live in Brunei. The dinner was at a Chinese restaurant and we all arrived exactly at the same time – because different cars arriving at different times can turn into a dangerous affair there. There was a guard with a gun patrolling the roof of the restaurant. There was a guard at the door with a gun. He let us into a small cubicle space where there was another guard with a gun. And so on. I don’t remember how many doors with guards there were.
We had a lovely dinner and had a nice time with our friends. We were lucky.
A few days later we left. We learnt through our friends that one week later others weren’t so lucky, as someone managed to go past all the controls, with a gun, and hold a shooting session.
I know that I’m very lucky to live in a safe place at the moment. Even though in Spain there are huge economic problems, people and very discontent with the politicians (I won’t go into it all), at least being killed is not a normal everyday fear. The most violent thing I need to worry about is someone snatching my purse from my bag without me realising.
Many of my friends that are from South American countries want to return to their countries but they really ponder about it, due to the fact that they feel so much safer in their everyday lives in Spain, as opposed to in their own country. The truth is, often when I go about on my day-to-day activities, or come back late at night with no fear, I do reflect on how lucky I am to live in a safe place.
Anyhow, going onto happier thoughts, today I have a prune pesto recipe. I made this the last time my brother-in-law came to visit. He is a wonderful dinner guest and appreciates my pestos. This pesto holds his seal of approval. Even though I found the prunes (shiny black blobs) to be highly un-photogenic, I also thought the addition of the prunes made a fantastic flavour.
1 big bunch basil leaves
1 handful pine nuts
1 handful walnuts
1 clove garlic
100g Parmesan cheese
1/4 cup extra virgin olive oil
Simply put all the ingredients in a blender and blend.
Note: lately I’ve been making pesto with less olive oil than you would usually use. I quite like this less oily variation as it gives a chunkier and crunchier feel to the pesto and a more intense flavour.
Thank you for reading!