Gluttony follows glut

Overrun with peaches, there was nothing for it but to attempt last night the first cake at Los Ruices. With a gas oven that has marks on the knob but no numbers (temperature or gas mark) it was pure guesswork at picking the right one but, thankfuly, the peach upside-down cake came out well.

Having just given half to the neighbours (in a vain attempt to redress the balance for all the vegetables, fruit & cheese that head my way), breakfast has just consisted of freshly-brewed coffee with the cake and spoonfuls of goats milk yoghurt (which I also made last night). I'm claiming 'healthy' but think I'm pushing it!

Much more progress being made on the culinary front than the agricultural front but the logistical problems of moving the crop from source to home should clear next week (if I can persuade myself to part with more money!) with the delivery of a barrow on tracks that can handle 40 degree slopes. 

With luck, it will pull me up them...

My head builder, Pepe, was yesterday the source of good new when he said in the course of a chat (yes, I've progressed beyond 'restaurant Spanish') that, contrary to previous advice, there is a buyer in Cadiar who takes fresh black figs. I'd previously being told they were unsaleable and only good for cattle food. The price is good, you don't have to dry them, I have lots of them and there is a big demand in Madrid & Barcelona. Guess who I'm going to be talking to on Monday!