Wild, wild garlic

Dirk Moeller didn't know if he could fart his way into a major diplomatic incident. But he was ready to find out. Wild garlic adds a wonderful richness to food and a frisson of excitement to flatulence and eructations not offered by humdrum, everyday comestibles.

Alexis used to make jars of wild garlic pesto. They loitered, richly green, on the shelves, tucked in between diverse chutneys and the extravagant Seville orange marmalades. We still have one marmalade jar so large that we have been unable to devise a tool that will take its lid off. The pesto, however, is long gone.

Angus had his English higher this morning and then, unconsciously channeling some aspect of Alexis, spent the afternoon creating dried rhubarb strips. Cook the rhubarb with some oats, spread thinly on baking paper and allow to air dry. When the concoction is still damp at sunset, apply first world know-how and utilise electric oven at lowest setting.

Claire had her final "crit" today and came home glowing, with a report card so full of praise that I think we might have to frame it. One more week of placement and then it's the long summer holiday of the teacher. We find out where she'll do her probation on the 19th.

Curried butternut squash soup for tea.