I'm going to bypass the many minor miracles of being in Oxford (the snowdrops and crocuses and daffodils now blooming, the winding roads, the stained glass windows everywhere, the tea, the bookstores, the moss on low stone walls, the high stone walls with spikes and twigs on top, and so on) to move straight to food. And, specifically, food prepared by Luisa and Richard. They are both amazing cooks. Here's the menu from the last few days (a morphed favourite thing, then, capturing the pleasure of eating and catching up with friends).
Day One: Luisa made (as we talked, I hardly even noticed) a delicious leek and potato soup for lunch; for dinner Luisa and Richard made canneloni with spinach and walnuts from Field of Greens.
Day Two: Richard made another amazing soup that I don't know the name of.
Day Three (today): Luisa made pasta with broccoli and capers and garlic and onions and finely grated parmesan. This sounds simple (and she says it was easy but, who knows, she's Italian and many things that are easy for her no doubt are not for me) but its flavour is complex and surprisingly rich (in a good way).
And there was also salad and some sort of finely sliced celeriac root with oil and lemon. And other things too. I realize this isn't a menu exactly (like those offered in one of my favourite cookbooks, Molly Katzen's Still Life with Menu) but rather just a list of highlights.
Reading the Guardian today I came across a reference to yet another version of Cohen's Hallelujah. It's by Alexandra Burke and you should be able to hear it here.
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