On the drive home I imagine dinner in my kitchen the colour of aubergines. When I stop on the road to buy iced caramel coffee to keep me awake, I also buy two lamb leg steaks that I will marinate with garlic and the last of our Morrocan honeymoon spices. As I cross the monotonous motorway miles, away from my beloved soul friends towards my beloved soul man, a long line of ingredients runs past like lamp posts along the road. Rocket. Spinach. Tomotoes. Pine Nuts. Apricots. Cous Cous. Lemon Oil.
When I get home the tomoatoes are finsihed but I find a forgotten yellow pepper and fresh spring onions in the fridge. I chop them with spinach and dress with my loved lemon oil, salt, pepper and pine nuts then stir into the cous cous. A green and golden garden bed for the grilled lamb. A Spring Sunday night supper to make me feel at home again.
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