I have something in common with The Donald (other than unruly yellow hair): I incite appallingly bad behaviour. In animals in my case; Luc has always maintained that it’s impossible to get any animal to obey if I’m nearby. Yesterday was a case in point. Just 10 minutes in to a walk with Hugo and Java, two dogs became three and then a few minutes later, four. One of the dogs had jumped out of a window to join us, and the other had abandoned his master without a backward glance. A little further on, we walked past four horses in two separate fields. The dogs didn’t go into the fields, but our presence alone inspired one of the horses to leap over the fence into the adjacent field to join his friends.
One of the consequences of repeated lockdowns is that the wild boar believe they own the forest. Leaving our house in the car yesterday, my path was blocked by a menacing 100kg specimen. The sight of me clearly made him angry, and he fixed me with a stare that said ‘I own you, bitch’. Something about the way he irately hoofed the ground and then started to snort, made me reverse the car and watch from an acceptable (to him) distance while he saw his wife and eight babies over the track.
In stark contrast to the dogs, horses and boar, these young deer seemed remarkably well behaved and stood quite still while I photographed them.
Brussels sprouts are part of the cabbage family, the nutritional virtues of which I detailed in my previous post.
Recipe for brussels sprouts and chestnuts
- 500g Brussels sprouts, peeled and halved
- 2 tablespoons olive oil
- 4 shallots, peeled and sliced
- 2 cloves garlic, peeled and crushed
- 250g chestnuts, pre-cooked
- Sea salt and freshly ground black pepper
- ½ teaspoon paprika
Cook the Brussels sprouts briefly in salted boiling water for about five minutes, drain and set aside. Heat the olive oil in a large frying pan and fry the shallots and garlic until golden. Add the sprouts, chestnuts and seasoning and fry for about five minutes, or until the chestnuts start to crisp.