A Note Perfect Recipe

Get in the mood to celebrate the glorious return of spring

IONLY have a couple of sad memories of my father. Most girls put their dads on a pedestal for reasons they won’t remember. It will be 25 years ago this year that my daddy went on my pedestal and I love him being there up in heaven.

But I have one sore spot. When I was 18 years old, I already had my eyes set on my future husband, Victor. He was seven years older than me and my father was making sure he’d manage to avoid the inevitable for as long as possible. He loved Victor and would love him ever more now, but at 18 it was all about your studies – and boys, especially older boys, were not allowed.

My sister had bought a ticket for me to go to the Edinburgh Festival Chorus performance of Carl Orff’s Carmina Burana. No, I have no musical skills other than that I love listening to beautiful sounds.

I had no idea of the subject matter for Carmina Burana either, but I knew that Victor would be going.

Well, Daddy said I couldn’t go – I had to work. It was August and we all knew that we had to make hay while the sun shone and that there were school fees to be paid.

I was heartbroken. I remember watching part of it on the TV. I’ve never seen it live yet.

However, 25 years later I’m delighted to say that I’ve bought tickets for Victor and I to go to the RSNO’S performance on March 9 at the Royal Concert Hall in Glasgow – and I really cannot wait any longer.

O Fortuna!

So, to celebrate the return of spring, and my visit to Carmina Burana, here’s a little recipe that’s perfect for