Tang Horse and Gravadlax

This morning I walked down to the village hall for my weekly dancing session.  I never realised line dancing could be so much fun.  I am finally mastering some of the steps although if my attention wanders (who is that person walking past the window?) I find myself completely flummoxed and facing the wrong way.

When I got home there was a large brown parcel waiting for me in the hallway.  I was very excited, my horse had arrived.   Poor old Jeremiah the polecat has been moved to make way for my splendid bronze Tang dynasty horse. 

The day continued in a positive manner with a tasty lunch of salmon gravadlax and scrambled eggs.  Paul had prepared the salmon by curing it in a wrapping of salt, dill and sugar for forty eight hours; he served it thinly sliced with a honey and mustard dressing. This salmon dish originates from Scandinavia when fishermen used to preserve the fish by burying it in the sand.  It sounds absolutely disgusting but was in fact delicious, with a delicate taste and texture.

I have just read this back to myself and I sound so bloody smug and self satisfied.  Sorry, I’m wearing my rose tinted spectacles today.

Paul is playing bowls tonight, he’s just gone off to polish his balls.