Friday in Jaffa

I managed to get up this morning in time to join SistR and Jesamine on their school run. For some reason it was just plain hard for me to move out from underneath my duvet. But I did, grabbed a very quick,and very cold, shower - my fault, I'd forgotten to turn on the hot water, and climbed into the back seat with Jes. When she is in the car I am not allowed to ride up front

I'm considered part of the kid brigade. Which is a compliment.

Today, instead of going to the Carmel market, we went to a regular grocery store. Not that I needed anything, not that I ever really need anything, but I always end up buying things that I could live without, but enjoy having. This time around it was 2 liters of really good olive oil so I can try making another Mark Bittman - Minimalist recipe - this one for Thanksgiving Confit of Turkey

The Minimalist's Turkey Confit
Mark Bittman, The New York Times
Time: About 3 hours, Yield: 2 to 4 servings.

• 4 turkey wings, thighs or legs
• 1 tablespoon coarse salt
• 2 teaspoons ground black pepper
• About 20 sage leaves or 10 thyme sprigs or 5 rosemary sprigs
• 10 cloves garlic, crushed and peeled
• 2 quarts extra virgin olive oil, or as needed.

Toss turkey, salt, pepper, herbs and garlic in a bowl and refrigerate, covered, for a half-hour or up to 24 hours.

Put turkey, herbs and garlic in a saucepan just large enough to fit it. Cover with olive oil. Turn heat to medium and watch carefully; allow just a few bubbles to come up at a time. (Use an instant-read or frying thermometer and keep oil at 190 to 200 degrees.) Do not allow meat to brown.

Cook, turning meat once or twice, for two hours or until it is quite tender but not falling off bone. Remove meat from oil. You can refrigerate turkey and oil separately or together, until needed. (If storing separately, use turkey in a few days; if you store it in oil, it will keep a week or more.)

When you’re ready to cook, put 2 to 4 tablespoons of used oil in a skillet large enough to hold turkey pieces in one layer; set heat at medium-low. (Also use leftover oil for other purposes.)

Cook turkey pieces slowly, turning once or twice, until browned and crisp, 10 to 20 minutes. Serve hot, warm or at room temperature, alone or over a bed of greens with a little dressing.

However, my plans went awry when Cactus asked me please not to make that for her... For some odd reason she just couldn't get her head around turkey simmered in oil for hours. How strange.

So plans were adjusted moderately. For starters we had The Bread (this time white and buckwheat flour with a bit of coarsely ground millet and barley for texture) with some nice French butter melting into all the nooks and crannies. To date this has been the most successful loaf. It rose beautifully high and was brimming with holes. The next one will have rye flour in it - another of my grocery store purchases.

I baked the turkey wings with apricots, ginger, garlic, onions, sage, savoury, thyme and marjoram (aka poultry spice). We did have greens in the form of about half a kilo of juicy flat green beans, steamed and served with a small pat of butter and Maldon salt. We are, after all, civilized people!

My house smells like Thanksgiving, but with no leftovers!

But of course, I couldn't not go out and enjoy the sunshine.

So I wandered around my neighbourhood and into the Jaffa Flea Market.

For some reason today I photographed faces...

Mainly old(er) faces,

or perhaps wiser faces.

But I also took pictures of ridiculous faces,

and also faces just plain enjoying themselves.