Originally uploaded by genna.rhodes.
Feeling ridiculously happy this evening. Had two surprises today. Firstly, an ex-pupil popped in to school to say hello. In a small community, as Alness is, this shouldn’t be a huge deal but Ramseena moved back to Kerala in India last year. She turned up today in my last class in a stunningly beautiful blue and gold sari rendering my boisterous (but lovely) third years speechless. Oh, I wish, I wish, I wish I’d had a camera. To have captured Ramseena in what turned out to be her honeymoon sari would have been wonderful. It was a truly bizarre sight to see such a sparkling vision in a dusty, grey computing room.
Secondly, one of my pupils from last term gave me a bunch of flowers to say thank you for teaching her. Now, my aunt and cousin are primary (elementary) school teachers and are inundated with gifts at several points in the year. This doesn’t happen as a secondary school teacher! Was so chuffed I shed a wee tear – much to the horror of the pupil, I should add. And, if all this wasn’t enough I have a cracking weekend coming up. Off to Aberdeenshire to see my parents, go to a food festival (Taste of Grampian – will report back) and visit my best friend and her new puppy, Rufus. Isn’t he a cutie? Enough gushing. Dinner this evening was very simple but exceptionally successful. More of a suggestion than a recipe, I think.
Artichoke Heart & Parsley Omelette
4 artichoke hearts, tinned or marinated
Palmful of fresh parsley
Salt and Pepper
- Melt half the butter in a frying pan.
- Saute the hearts gently for a minute (just to heat through).
- Meanwhile, beat the eggs, parsley and seasoning gently.
- Cut the remaining butter into little cubes and add to egg mixture.
- Pour egg mixture into hot pan and stir a few times.
- When the omelette just begins to set fold in half.
My omelettes always look terrible. This one tasted fab though!