Cicoria di Catalogna

One of last night’s delivery treats, my entry for Ingeborg’s ‘Abstract Thursday - Foliage’ challenge.  Haven’t knowingly had this plant before.   Also known as Italian Dandelion. Wasn’t sure if it looked that fresh, so thought best to eat today. Had the whiteish core as a salad for lunch, and the greener leaves stir-fried this evening.  Cooked in olive oil, chilli, coriander and topped with crispy garlic. The Cicoria has a slightly bitter flavour, which you may know is my preference. 

Spent the day busying myself between 3 on-line Zoom classes, provided courtesy of Imperial University.  An Italian friend works there, and a couple of years ago kindly offered me one of her friend and family Invites to join ‘Perks at Work’ which has useful store and cinema discounts - and during Covid these classes..

So at 12pm ‘attended‘ a live class on Plant Based Recipes presented by the chef Bettina Campolucci Bordi, 2pm ‘How to Control Your Attention and Choose Your Life’, and at 4pm Tai Chi.  The middle one reminded of the course I was sent to at work, and I always struggled to stay awake.  But the cooking and Tai Chi were great.  A selection of 45 minuteclasses run every Thursday, all day, with students from all over the world.  

Feel like some cornflakes now, this has become at regular feature!  So will return to look at some of your blips shortly.