Clamber down the cliffs. Wear sun cream. Blush at the naked people (clothing is optional there!!)
Swim in the sea. Eat cheese that's become fondue in the heat. Read "A Year in Provence". Head back to the campsite. Drink wine. Eat brie and tomatoes. Go to sleep with the sound of the Minnack in the distance.
PS. Back next week x
Its likely that we'll be eating from the barbecue one hundred per cent of the time. I saw these fellas at the St Ives Food and Drink Festival.....
They looked yummy but I was overloaded with smoked mackerel and soft fruits. So I decided to make my own. 
Spray with a little oil and place on a hot barbecue. Barbecue for about 7 minutes on each side or until cooked through (our barbecue was quite small, it might be quicker on a hotter gas barbecue.)
But I'm not a chef. And I only ever cook things I like. So I'm not afraid to say it...My names Issy Taylor and I like cooking with clotted cream. If I mention it people gasp a little especially if it's linked with something savoury but it's a brilliant ingredient. I'll admit it's best eaten at room temperature with a finger dunked in the tub. But it's also great with seafood
Preheat the oven to 200'c. In a bowl mix the cream, cheese and milk until running. Flake the fish into large chunks and stir into the cream.
Pour into two small heatproof bowls or one medium sized one.
Bake in the oven for about 20 minutes until golden.
At least I got the sweetcorn and onions in (in diagonal lines). I've still got loads of space left and if it wasn't for a certain football match I'd be at Fentongollan buying plugs (I'll do that tomorrow.) I want butternut squashes and loads more fruit. But after clearing weeds for a couple of hours I got bored. I decided to have a go at digging up the potato plants to see if anything was there. And this is what I found...eleven golf ball sized potatoes.
I scrubbed them roughly getting rid of the dust. Then boiled them for about ten minutes. 
A bit of pepper and olive oil and that's it. We ate them all sticky and soft. Although a bowl of garlic mayonnaise might have been nice....
But that's the beauty of summer. You constantly are rewriting it. Despite the fact I know that the last two summers have been raining and cold I know I'll still remember it like yesterday. Hot and sunny with my toes buried in the sand eating pork chops with my fingers and not at all sandy halloumi...
2 large pork chops
Place the pork chops in a ceramic tray. Slice down the side of the fat vertically so it makes little cubes of fat about 2cm across. Rub with the salt, pushing the salt down into the fat. Crush the garlic roughly with the back of a wooden spoon. Rub over the meat. Rip up the herbs and add them. Pour some olive oil over the top and add the pepper.
Bake for 15 minutes on each side.
Leave to cool for a couple of minutes and eat with your fingers. 
When the rainbow chard flourishes, I expect to see indigo and violet patches...
Occasionally I get a flash of ruby among a patch of sea sick looking strawberries but as quick as I see it it's gone. In my mouth. At the weekend we cleared another massive patch and I hope I can plant a lot more strawberries and raspberries so next year some fruit with make it home. Luckily I bought two punnets of raspberries at St Ives yesterday. Tonight we're off to the north coast for a barbecue and I'll be taking a big glass bottle of raspberry cordial to wash the pork chops down...
Take off the heat and mash with a potato masher.
Discard the pulpy seeds. Add the water and stir through.
Pour into a jug and chill.
Serve chilled. 
We ate smoked mackerel pate for lunch with jumbo prawns and garlic mayonnaise. I've come home with smoked mackerel, raspberries and gooseberries and a very red sun burnt face.
Last night mum and dad came over and I drove down to meet them in Penzance....
We went for dinner at The Navy Inn. I had Monkfish with Mushroom Risotto. It's just a stone's throw from Newlyn the best fishing port in the world and the monkfish was fantastic. Mental note: must cook more fish....
We had a bit of a wait before they docked so we sat crossed legged on the harbour eating these.... 
Pull the mix together with your hands until it becomes a dough. Roll out until it's about the thickness of a one pound coin. Cut into circles about the size of a jam jar lid. 
You should have preheated the oven now by the way to 180'c. Grease a bun tin and place the circles in each hole. Prick with a fork. (I have no idea why you do this. I do it because it's been drummed into me. If you know..tell me!)
Bake for about 15 minutes until light brown. Take out of the oven and leave to cool for 20 minutes. Run a knife around them just to make sure they haven't stuck to the tins. Put a small tsp of good quality strawberry jam on each shortcake and pop back in the oven for 10 minutes.
Take out of the oven and leave to completely cool. Top with a small scoop of clotted cream and half a strawberry. 
