Fresh Flowers and Food

The first Snowdrop to show its lovely head has appeared in the garden. So pure and redolent of the beginning of a new year. Seed packets have arrived so lots to look forward to.

The beautiful Hellebore which always flowers first is bursting with blossom. Others are showing fat , lovely buds.

The Garrya catkins have grown even longer, the winter Jasmine has a few pretty yellow flowers and the golden leaves of Euonymus “Blondie” brighten the dark days.

Between the showers we’ve had a few sunny spells. Moments to treasure in Winter. Time to tidy the borders a bit, trimming back dead stems and fallen leaves. The dry stems of asters, lavender and phlox make really good starter material for the log stove so I chop those and put them in the woodstore. Even the bare branches of the trees look good against a blue sky.

The crows’ nest high in the Birches has swayed and shaken yet withstood all the storms for almost two years. Clever birds. I enjoy their raucous calling during Spring while they’re raising young.

A Jay visits the garden most days and I caught a glimpse of a lovely Thrush. The Blackbirds always chase them away so it’s a rare treat to see one so close to the house.

I love taking photos in the garden and from time to time I post a few on Facebook for others to enjoy. For the last two years I’ve had the Facebook ones made into an album. Nicer in some ways than sitting at the computer to view them and a pleasant reminder of seasonal treats. While I was slightly disappointed with the reproduction of some photos it is still a memento worth having.

Now that Christmas is over we’re all feeling a bit addicted to rich food and chocolate yet at the same time feeling the need to get back on track. After the frenzy, work and self-indulgence I’m falling back on my one-pan meals to satisfy my desire for tasty treats that are also healthy and easy. This recipe below is a winner and as easy as could be. A good way to use cooked chicken. When I cook chicken breast I usually do extra, cool it quickly and store in the fridge. Then the next day it’s great for a meal like this, chicken soup or mashed with mayonnaise for a tasty sandwich. Saves fuel and chicken is so versatile that it’s useful to have ready.

Chicken and Sweet Potatoes in a Creamy Sauce.

Cooked Chicken Breast
Garlic
1 Chicken Stock Cube
Carrots
Sweet Potatoes
Frozen Peas
Half-fat Creme Fraiche

You will need a large frying pan with a lid.

Peel the carrots and sweet potatoes.
Slice the carrots thinly and the sweet potatoes into thick slices.
Put a small amount of water into the pan, bring to the boil and crumble in the stock cube.
Add crushed garlic, carrots, sweet potatoes and peas.
Chop chicken into small pieces and add to pan.
Don't put a lot of water in. The vegs don't need to be covered, they will partly steam and have a lot of flavour.
Bring to the boil, then turn heat down, put on the lid and simmer for about 15 minutes ( this will depend on the amount you have put into the pan. For two servings it takes 15 minutes to tenderise the vegetables and thoroughly reheat the chicken.)
When the carrots and potatoes are tender, stir in a couple of spoonsful of creme fraiche and gently stir to make a delicious sauce.
Serve immediately.
If you have a few basil leaves on hand to decorate, they go well with the flavours.

Meals don’t need to be fancy and complicated to taste good and provide nourishment. This one ticks all the boxes.

The lovely bouquet my husband gave me on Christmas Eve lasted well. Once the roses had withered I saved the carnations in a smaller vase to enjoy for a bit longer.

Talking of bouquets, here’s another! I started a painting last week of some garden flowers in a favourite vase. Here’s how it’s progressed so far.

Nostalgia for Summer days and the garden full of colour and scent. Spring is not far away with cheerful daffodils and the heady scent of hyacinths but much to do before then.

With you again next week. Meanwhile stay safe, warm and well and find plenty to carry you through the darker days.