Summer has finished so abruptly this year, it felt like somebody switched off the light at the beginning of September. Lots of rain immediately followed, the pool got covered over a month ago, jackets were taken out. Nectarines disappeared from Esselunga, but there are plums, wonderful dark purple plums, which which I have baked a couple of times and shared the cake with the neighbours.

A breath of fresh air in terms of my sourdough baking. I neglected my starter a bit and it become unattractive in looks and smell, so I made a new starter from scratch and also decided to reduce the bread recipe by half and bake smaller loaves regularly, without wasting too much. I now tend to take the starter out of the fridge in the morning, get it warmed up and bubbly at room temperature, prepare the bread in the evening, leave to rise on the worktop overnight and bake it first thing in the morning while getting ready for school. This morning’s loaf is a beauty;

It was enjoyed with some canned tuna, avocado and tomatoes.

I should also mention that we have finally gotten around to testing our blood, Florek and I and we both have high cholesterol. It’s very annoying, as I really don’t think I cook unhealthily. Yes, we love cheese, but do we eat too much of it? Butter and full fat milk, yes, all the way, but in moderation, I think! And yet the numbers were ugly. I have started my daily pilates again, something must be done ( but butter stays!!).

With the help of Lau I have bought a chunk of wild boar meat( kinder in terms of cholesterol than regular pork), divided it in half and got cooking. The first batch was turned into cinghiale ragu, I used the recipe from youtube. It wasn’t a revelation, it must be said. We all ate it, but all agreed that my other, traditional ragu is much more exciting on the plate.

Last night after defrosting the other part of the meat I cooked it in the slow cooker, without recipe this time, following my instinct. Served in its own sauce with kluski slaskie and a lovely roasted beetroot salad. Again, nice, ok, not mind blowing in anyway. The roasted cinghiale Nadia treated us to a few weeks ago was the kind of plate to aim for. Still, I have some left for Wednesday lunch time, Steve will come over and help us chop up the mimosa tree that has fallen last weekend.

And the next weekend it will be time for our first ever olive harvest! Even if we get a bottle or 2 of olive oil from those few trees we have here- still, we’re doing it!