A weekend of very good eating: a barley risotto, one made with the properly pearled stuff, stirred slowly while dancing (as best one can) to Van Morrison at the stovetop. Almost better the next day made into almond-crusted croquettes with quick-pickled radishes and steamed carrots on the side. Salads straight from the garden each lunchtime, and a tray of tiny jam tarts, some filled with the incredible lime curd that mum brought from her kitchen to mine, for afters.
While mum and dad were here last week I cooked a dish not dissimilar to this, consequently ending up with too many lentils. Long ago I'd bookmarked a recipe from Elizabeth David's Summer Cooking, a soup of lentils, properly seasoned and made into a thin purée then simmered, for about 10 minutes, with a handful of finely chopped - not sliced - sorrel leaves. A spoonful of cream goes in just before serving, but I often think it optional with soup. There's something to be said, from time to time, for restraint. David says, "This is one of the best of the sorrel soups" and I couldn't agree more. Simple, restorative, and rather a nice, somewhat ascetic, beginning to the weekend.