Earlier this week a bolshy, fourth year pupil, L, marched up to my desk and demanded to know if the rumours were true. Was I moving school? Was that true? If it was true there was no way that L was going to speak to me ever, ever, ever again. Luckily, the rumours were not true and L and I remain on speaking terms.
I’m not moving school but I am moving classroom. My colleague, Mrs D, is emigrating to Egypt (exciting stuff – though she’s rather regretting calling her son Cairo now) and before the replacement teacher arrives I am going to claim Mrs D’s room. Very excited about this as for the last three years I have been teaching in a room which acts as a corridor to another classroom: a highly annoying situation. Plus, Mrs D’s room is bigger and is not located next to the noisy 4th year common area. Hooray!
So though school breaks up at the end of the month I intend on spending the firsts week of July at work organising my new domain. Might even paint a mural on the wall. Of what I’m not sure. Any ideas will be gratefully received.
Whenever my Mum is in town we go out for a girly lunch together. Our favourite haunt is Contrast, the swanky Glenmoriston’s more affordable brasserie. Located on the banks of the River Ness, beautifully decorated and offering a set two-course lunch for only £5.95 it’s a lovely place for a leisurely meal. The food is very good though perhaps more suited to smaller appetites. I’d never take my partner D there for fear he’d loudly exclaim: “is this it?!”
It was in Contrast that I was absolutely wowed by a pasta dish: tagliatelli in parsley sauce. The dish was incredibly simple and all the better for it. The colour was a vibrant green and it tasted fresh and creamy at the same time. Yum.
Since that day I have been trying and failing and trying and failing to recreate the sauce. My only consolation is that the following recipe was born from one of my failures. In its own right it’s very good too.
The ragged pasta in the photo was an idea I got from “Totally Addicted to Taste”. Simply break dried lasagne sheets into large, irregular pieces and cook as normal.
Creamy Walnut and Parsley Pesto
Small handful of walnuts, bashed
Large handful of parsley
Glug of olive oil
Pinch of salt
Very small clove of garlic, chopped
2 tblspn crème fraiche
Squeeze of Lemon
- Briefly whiz the walnuts, parsley, oil, salt and garlic in a food processor.
- Add the crème fraiche and whiz again briefly. Pesto should be
lumpytextured (light green with flecks of parsley and nuts) rather than a completely smooth consistency.
- Add a squeeze of lemon juice. Stir and taste.
- Happy? Add to freshly cooked pasta and sprinkle with a little chopped parsley and walnuts.