I will let you choose which one is the filthiest, but yesterday was hot. We have not been having temperatures that are too too high but the ground is soaked and the humidity is thick. So any animal with a penchant for mud is IN it.
Federico came home yesterday from his jaunt to the Springfield. He thought he might stay a while and see the big city but after he had completed his test he ate some more horrible city food and after a sleep he took the next train home. “I missed the farm.” he said, as he dragged his little suitcase back up the path. He said the test was hard. It was five hours long with one ten minute break. He thinks he may have done OK but does not want to think about it anymore. We will know in a couple of weeks what the result is and I will let you know.
He will be doing his PHD in architecture. He wants to go to the Boston area. I am sure there are a few reputable Universities in Mass,.
Anyway last night we invented a couple of ‘welcome home’ and ‘thank gods that test is over’ champagne cocktails.
One was made with a rhubarb simple syrup with lemon. But that was gigglingly horrible.
The other was made with this liqueur that he unearthed from somewhere, that he says is a very popular drink in Argentina. It is now a pretty popular drink on the farm – especially mixed with champagne and cherries picked from the night time tree and crushed into a tall champagne glass with a little bruised lemon peel.
Fede presented me with a stunning book on Argentine food (I will show it to you later) that we went through with him while he explained all the dishes and terms and origins. Later John shambled off to bed and Fede and I were left, drinking and laughing, still in our dirty pig work clothes. “How are you going to cope with being clean all the time when you go back to Buenos Aires. ” I said.” I don’t know.” He shook his head and turned the page. He was thoroughly enjoying explaining all the words and techniques from his home. The tables were turned. As we drank and talked it got later and later and now here I am loading my pictures and posting this blog late.
We discussed serendipity. “Do you know what that means?” I asked. “I know what pity means.” he said. “Not pity. Serendipity is A Happy Coincidence. No pity allowed”. I said.” Luck brought you here”. He nodded – understanding. “It was a lottery”, he said,” is that the right word – Lottery?. And I am the winner”.
Our own Kim P arrives today and I must zoom around the chores then finish preparing the Coop for her. All my Fellowship visitors stay in the Coop. We are planning an Argentine feast from my new book to welcome her. Thank goodness she is coming. Fede will be leaving in a few days (his visa is almost run out) and it will be nice to have her around when I say Goodbye to my new Little Brother. He is so like my own kind little brother.
This is the problem with the Summer People. They leave. However this time we have a lifelong friend. The farm brings good people.
Not Peghorn though. Peghorn has more lives than a cat.He will never leave. He got in a fight with two roosters from the chook house and has been sent to Kim’s Half Way House to recover.
I hope you have a lovely day. We will.
Love your friend on the farm,
celi
The Kitchen's Garden 
41 responses to “Filthy Little Pig”
I think we are all rooting ( no pig pun intended ) for Fede’s exam success and his being able to go to a University in Massachusetts…..Harvard comes to mind as my dad went there after the war…..have a lovely Sunday!
I too will miss hearing about Fede’s adventures on the farmy. He feels like a permanent fixture there now, so it will seem strange reading posts without his presence.
It is a reminder that this great big world, is really quite small. A woman from New Zealand and a young man from Argentina built a new friendship in Central Illinois. Wonderful memories created and the rest of us, from all over the world were lucky enough to join the ride. AWESOME!!
Gorgeous .. I love that, the winner of a lottery! What a lovely guy. He will be missed …
‘Serendipity’ was such a correct word for you to use – Fede was good for you people in more than one way and you will always be precious to him: he’ll be back sooner rather than later! But surely he is too young to be doing a doctorate – I thought you said he was aiming for MArch in the States? Boston area: Harvard? MIT? Would be wonderful!! I have always called the ruddy Fernet Branca ‘bitters’ and I hate it with a passion!! Why on earth would you add anything [bar a spring strawberry perhaps!] to beautiful champagne – best on its own for me at least! . . . .
I have the worst memories of Fernet Branca as the drinking of it always coincided with relieving a nightmare hangover. It has an older brother called Underberg, who is even more disgusting. Only desperation can lead one to drink such liquors for pleasure. One such time in my life had me drinking Cynar, https://en.wikipedia.org/wiki/Cynar, an artichoke liqueur, which probably takes the prize for fucking awfulness:)
I have to say that an artichoke liquer does sound pretty awful and yes you guessed it.. the bubbly was cheap (nothing else to be had in this neck of the woods) and we were desperate! Funny really.. c
How the farmy has changed from a year ago. So many wonderful helpers are coming and going, each of them bringing a different flavour.
My parents love Fernet Branca – they drink it a lot in Italy as a “digestivo” after dinner, or is it as an “aperitivo” before hand…can’t remember!!
Sweet! Kim just arrived and already has someone to tend to.
What a wonderful fellowship you have created, among us readers and among those lucky lottery winning visitors. So much goodness comes from you opening your heart and home, Miss C.