WEDNESDAY 3rd/OCTOBER 2018.
I was up first this morning and after a
very quick freshen up I shot down to Sabinillas to go to our Bank to activate
the new Debit Cards, when I returned Brenda was just about to take ‘ Chico’ out
for his first walk of the day, he’s no bother, he sleeps all night under the
bed, he’s into our routine, is eating very well and when he’s out he has his
regular spots, we go for a short walk at lunchtime and then a longer one in the
early evening, when sometimes ‘ Chispa’ joins us, finally last thing at night
we take in the cooling evening air, when we sit on one of the new seats in ‘ Calle
Mar’ and take in the sights & sounds of sunny Manilva as it goes to sleep!
I was on ‘ breakfast duty’ so when Brenda
came back we had ‘ Toasted Crispy Smoked Bacon Butties’ – open on brown for
Brenda – smothered in ‘HP’ Brown sauce, with mugs of strong ‘ PG’ Tips tea, to
set us up for the day ahead! It’s a ‘ Hard Life ‘ – Brenda has all the ironing
to catch up with, not her favourite job, and I’m in the office/studio on the ‘
WWW’ – with ‘ Chico’ under my feet, before typing/posting today’s Blog.
We have yet another beautiful morning down
here on the ‘ Costa Del Sol’ – as I was going down through the vine fields this
morning the sun was just coming up over a very calm Mediterranean, there is no
breeze and the sky has cleared and is already bright blue, by lunchtime it’s
due to reach 24/25 degs+ down to 18/19 degs during the night, making it rather
pleasant, normal for the time of the year, the rest of the week and over the
weekend is looking the same, going just a little cooler as the breeze stiffens,
next week it’s now going to be more of the same, with just a few patchy clouds
at times, still with the threat of the ‘ wet-stuff’ in the air, the following
week’s forecast, when the folks are here, from Canada, is at the moment staying
the same, watch this space.
See below a picture of the ‘Princess Dock’
over in Liverpool last night.
Later I’m back on duty in the kitchens, for
our supper this evening we are having my famous ‘ Chicken & Mushroom
Tarragon Casserole’ – the diced Chicken Breast is coated in seasoned flour and
browned off, I then make the basic sauce, containing chopped Onions &
Shallots, Garlic, diced Carrots, Leeks, Celery, Green & Red Peppers with
Button Mushrooms and Smoked Bacon Sippets all sweated off in a White Wine ( thanks Brenda!) reduction,
not forgetting the secret ingredients and lots of Tarragon, then a good strong ‘Chicken
& Vegetable’ stock is added, finally the diced Chicken is put in the pot, later
after it cooks off, adjusting the seasoning before tossing in a little Chopped
Parsley, and then checking the consistency, the ‘Vegetable Chef’ is preparing
Glazed Carrots Batons & Baby Whole French Green Beans, along with Baked Potatoes.
After supper we will be channel hopping to
find something to watch.
Thoughts for the Day; See above.
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