I forgot all about Easter! Which is odd because it’s a wonderful holiday. This is the first year that I have not been out in the garden looking for coloured eggs, maybe that’s the reason. So it was only on Friday the 22nd of April that I realised there would be no training or university on Monday, and that I could leave town for a few days if I wanted to. So I did!
That night I planned a tiny wee journey to Rome, again conveniently forgetting about Easter and, more importantly, all of the papal nonsense that comes with it. It was only after I arrived in Rome, and when someone pointed it out to me, that I realised half a million people would be crammed together at Saint Peter’s Square, urbi-et-orbi-ing. I’m not big on massive crowds and I certainly feel no desire whatsoever to see the world’s most revered paedophile in real life, so I decided to avoid the Vatican all weekend.
Instead I went to see lots of other stuff, which was awesome. All the usual (Trevi fountain, Colosseum et cetera) and some stuff I hadn’t seen before (such as the Palazzo Barberini and some religious porn in the form of a statue of Saint Ludovica, orgasming, in the San Francesco a Ripa). It was an action packed weekend. However, gastronomically, I could have done better. I’m afraid and ashamed to admit that I mostly ate pizza all weekend. I ate nothing Eastery at all, no eggs, no chocolate bunnies, no lamb or anything like that. Back in Genova, my flatmate brought me back some dyed eggs though, after he returned from a long weekend of boozing, eating and egg-based treasure hunts in the mountains. I used them to make egg curry, which was good.
But I’m pretty sure all of you are sick to death of eggs by now so we’ll go for some soup. Tomato and apricot soup, which, believe it or not, is good.
– two tins of chopped tomatoes
– some stock cubes
– couple of handfuls of dried apricots, keep a few aside for later
– one clove of garlic
– about a tsp of dried origano
You’ll also need a (hand) blender for this one.
Boil about a litre of water in a kettle. Chop the garlic in a few big chunks and gently fry with the origano in some olive oil. Add the chopped tomatoes. Roughly chop up the apricots and add them, too. Add the boiling water and enough stock cubes, salt, a little bit of white pepper and some sugar if you need to (but you probably won’t because the apricots are quite sweet), all to taste. Leave it all to simmer until the ingredients go quite soft, then stick in the blender and mash it all up, not necessarily into a completely homogenous mass, leave in some chunks if you like. Chop the few apricots you kept aside into wee bits and add them a couple of minutes before you serve up.