This weekend I returned to the Alcarria which, incidentally, is waking up and dressing winter flowers everywhere. Rosemary, almond late, cherry trees, the gorse, the hollyhocks and other native plants that do not know the name. Inside the farm a lot of tiny blue flowers, and others white, covering the prairies.
The photo accompanying this letter I made while Gomez and I were lying on the sorts of herbs that covers the farm taking pictures of purple flowers born so beautiful at your leisure. This herb within a fortnight will be high, two feet, and will have to remove it. But while we enjoy todos.Me love the countryside. I'm more wild poppies and daisies, my favorite flowers, which arrive later and moteando the field.
And to eat some spinach at this time are also full season and is fresh in the markets. So was I got a beautiful bouquet to wipe land and stems, m hile poached an onion that had previously cut into thin rings, in some AOVE and a bit of butter. Once golden and soft, without burning a slow fire made, I added a dozen cherry tomatoes, halved. A couple of laps later I added the chopped spinach and and clean, season, and I covered the pan to reduce in size and could be made.
This took me a few minutes because I like undercooked.
When they were to my taste, even something crunchy, I poured half a glass of cream and a tablespoon of mustard antigua.Removí But would I let some boils, and served.
media have to be whole tomatoes to explode in the mouth with all its juice.
I put a picture of the purple flowers as pretty them.
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