Home bears a close resemblance to an Accident and Emergency Unit at the moment. To start with, no fewer than 25% of the human knees here are toast. Burnt toast in fact. One knee belongs to The Tall One, and the other belongs to a friend who is staying with us. Both bad knees are as a result of interaction with horses; I have made my point and will say no more on the matter. The butcher told the Tall One that cycling was excellent for the sort of knee injury he has, which means that he pedals absolutely everywhere, even when pushing (or pulling) his friend’s wheelchair. Never mind the knee, what about his sanity?

Bossy has a broken little toe, but since little toes don’t count, I consider her disproportionate cursing when she hits it to be melodrama. A mild dose of laryngitis on the other hand wouldn’t go amiss. Nothing painful you understand, just enough for her to stop talking – or verbalising as the Noisy One says – for a bit.
Moving on with the inventory, Java has a sore foot due to an impaled pine needle. Big deal – I have those nearly every day. You wouldn’t believe the fuss she made. We were all witness to her pathetic crying, whimpering and exaggerated limping for hours. Also, she keeps vomiting because she steals and eats raw eggs. I have tried to explain that lightly-poached eggs (as opposed to fully-poached in this case) are far more digestible than raw, but I’m afraid it falls on deaf ears. As for me, I have developed tinnitus and migraines because I have to sleep between two snoring girl dogs. Ladylike they are not.
On to the volatiles, I’m a little concerned about one of the hens because she has been trying, unsuccessfully, to lay an egg for over two weeks. I think she might have an intestinal blockage. Either that, or a brain blockage, something I certainly wouldn’t rule out. Another of the hens has a very nasty-looking foot and the Tall One says she’ll probably die soon, but whoever died from a bad foot? I think it’s wishful thinking on his part because he’s irritated that she only ever lays an egg once in a blue moon. A couple of swallows have built their nest on the spotlight above the front door. Every time the spotlight comes on, they fly out crossly wiggling their singed bottoms. How many times do they have to be burnt before they realise they should relocate? How many shades of stupid can a swallow actually be?
These tarts are nothing to write home about in my opinion, but they seem to make Bossy happy, so here you are.
Ingredients for pastry (makes about six tarts)
75g buckwheat flour
35g coconut flour
30g butter
30g coconut oil
½ teaspoon powdered ginger
Pinch of sea salt
Roughly 6 tablespoons of cold water
Ingredients for ‘cheesecake’ filling
250g mascarpone cheese
Juice of half a lemon
3 tablespoons raspberry jam
100g fresh raspberries
2 tablespoons desiccated coconut
To make the pastry, begin by cutting the butter and coconut oil into small cubes. Add to the flours and a pinch of salt in a mixing bowl. Blend by hand until the mixture becomes crumbly. Add the cold water, mixing rapidly with a spoon. Remove the mixture from the bowl onto a lightly floured surface. Knead until you obtain a ball of pastry (if the mixture isn’t ‘sticky’ enough to form a ball, you may need a drop more water). Wrap in a clean cotton tea towel or some cling film and leave to ‘rest’ in the fridge for about two hours. This relaxes the dough and makes it easier to use.
Preheat the oven to 180°C. Roll out the pastry on a clean, lightly floured surface and fill the tart tins. Bear in mind that buckwheat and coconut flour pastry is extremely crumbly as it contains no gluten to ‘stick’ it together. You’ll probably need to patch and press the pastry into the tins as opposed to just cutting and placing it in as you would with normal pastry. Cook the pastry cases for 15 minutes.
Blend all of the ‘cheesecake’ ingredients together well, keeping a few raspberries aside for garnish. Fill the precooked tart cases and decorate the tops with the set-aside raspberries. Chill for at least an hour before serving.

As is too often the case, I feel compelled to tell my side of the story following  Bossy’s latest piece of intelligence (I use the term with a generous helping of irony). I was so annoyed that I had intended to ‘forget’ to include her silly recipe in this post, but Bossy can be very insistent. Obviously my ‘forgetting’ would have been a pedagogical measure and not out of pettiness. Between ourselves though, I consider Bossy to be a lost cause so I didn’t press the issue.
As I mentioned before, in my spare time (sadly lacking because I’m so exploited), I am studying for a degree in psychology. This is quite a challenge as it’s very hard to find peace and quiet to study in this house. Also, I have to be careful not to leave my books lying around because Java chews them to pieces, Bossy drops them in the bath (she falls asleep while reading), the Noisy One makes aeroplanes from them and the Tall One uses them to light fires. The upshot is that there is hardly any room left for me to lie in my basket as, once I’ve finished studying I have to hide all my books under the blankets. I don’t think Bossy takes my degree very seriously, which would explain why she doesn’t understand my need for time on the couch to contemplate. The couch plays a very important part in a psychology degree.

Bossy is in denial about just how annoying Java is. She thinks she’s ‘adorable and perhaps a tiny bit dizzy’, whereas in reality she’s an unrelenting and unspeakable pest. Actually, they both are. For the record, Java is also in denial about just how annoying she is. Or maybe she isn’t, which is even worse. Sigmund (I think we would have been on first name terms if he had ever been lucky enough to meet me) believed that when people explain their behaviour they rarely give a true account – not necessarily because they are deliberately lying, but because they are great deceivers of others and, to an even greater degree, themselves. Bossy meet Java, Java meet Bossy. I rest my case.

Ingredients (serves 8-10)
170g dried apricots (preferably organic), chopped
100ml olive oil
1 teaspoon vanilla extract
4 eggs, separated
100g cane sugar
100ml plain yoghurt
70g ground almonds (you could substitute ground hazelnuts)
40g buckwheat flour
Pinch of salt
1 teaspoon bicarbonate of soda
1 teaspoon powdered cinnamon
Preheat the oven to 180ºC and prepare a medium-sized loaf tin. Whisk the egg yolks, sugar, olive oil and yogurt until light and smooth. Mix the ground almonds, buckwheat flour, salt, bicarbonate of soda and cinnamon together and then combine well with the wet mixture. Whisk the egg whites until they form soft peaks and gently but thoroughly fold into the mixture. Pour into the loaf tin and bake for 40 minutes or until a skewer comes out clean. Remove from the tin and leave to cool. Delicious served alone or with Greek yoghurt or ice cream.