Living a contented creative life.

The weather has been a little kinder the last few days. The return of sunny spells is very welcome.

The Crocuses have flourished, offering up their faces to the sun and looking very beautiful. Their satin petals look like they have been painted with the most delicate strokes of colour.

At last the Daffodils have started to open a few flowers. I brought in a few to enjoy them at close quarters. The little “Tete-a-tetes” are so dainty and fresh.

The polytunnels are still supplying a few carrots and leeks. Very tasty and full of vitamins. It’s a pleasure to pull them up for a good meal. They smell wonderful as well as being delicious.

One of the advantages of undercover growing is that you can start sowing earlier because of the protection from the worst weather. I have sown Kohl rabi in the last week. These are pretty hardy and taste really good. If you’re not familiar with them they are similar to a turnip but with a much nicer, sweeter flavour. Not something you usually see in the supermarket.

One of the big Hellebore plants has a white version growing with it. They must have become mingled at the nursery when they were being grown. It usually only has a few flowers and I thought it had given up finally with the vigorous competition from the pink one. I was so pleased to discover just one flower, almost hidden under the abundance of pink ones. So pure looking and very pretty.

One of the wonderful things about being a gardener is the ever changing display, seasonal changes and the delightful surprises. Things pop up now and then. Plants grow from seeds dispersed by the wind or by birds. It’s never the same from year to year and can never be boring. Even the feathers dropped by the birds are lovely to see.

All these lovely flowers, with their promise of renewal and better days, inspired me to write another poem.

The First Flowers of the Year

Snowdrops nodd their dainty petals,
With Daffodils not far behind,
Where every foraging bee settles
When the faltering sun is kind.
The colours of these early blooms
Lift the dullness of the season,
Banish Winter's deadening glooms
And restore again life's reason.
Each satin Crocus shining bright
In all perfection, pure and clean,
Is pointing upwards to the light,
To which each one of us should lean.
Regeneration is our goal.
We welcome signs of early Spring,
Cherish precious food for the soul
And shrug off Winter's cruel sting.

The sun was setting as I looked out beyond the garden. We’re fortunate to have silver Birches in the background and they were silhouetted against a pink sky. The Crow’s nest has withstood all the storms. It must have been built by practised, clever birds.

I finally finished my knitting. It nearly drove me mad! I have never struggled with a pattern as much as I did with this. Perhaps I’m getting too old.

I’m pleased that it turned out relatively well considering the effort it took. I love the colours and the style.

Very floral in theme this week but I hope it was enjoyable. Perhaps we need something beautiful and reassuring in these upsetting times. Bye for now and have a good week

What a week it’s been! Extremely wet and windy. The Clematis arch blew down and a storage trunk which holds wire netting had its lid ripped off. Fortunately, we were able to re-erect the arch and the pretty flowers seem undisturbed.

It’s amazing how flowers withstand the storms and are still beautiful. The Snowdrops are nodding in the wind and the Hellebores drip glistening drops of rain. They look so delicate and elegant despite the weather.

The Crocuses with their satin petals have been tossed about in the wind. Some have succumbed and are lying flat but others are standing firm.

A single scarlet Anemone has popped up and opened it’s lovely flower to the light. I love all kinds of Anemones but these are a particular favourite with their brilliant colours and feathery foliage.

In the vegetable garden the polytunnels have stood up well against the wind. When we installed them my husband made a door frame at each end. One he sealed with a mesh- covered panel and the other he made into a mesh-covered hinged door. It means the air can circulate freely through the tunnels during the warm months and in Winter we cover the mesh with a thin fabric to limit the effects from freezing winds. It also reduces condensation which can build up and cause problems with moulds.

He dug trenches around the frames and buried a good length of the polythene to anchor them. This has made them very secure and they’ve never flapped about. They’ve served us well for a long time with food all year round.

The mesh doors mean we can keep them closed even in intensely hot weather so we don’t have any invasion of pests like carrot fly. Now I can grow perfect carrots and they never mind the heat. It’s a system that works really well.

I have gardened organically for many years. It’s best for good growth, the environment and wildlife. Some people have a mistaken idea that organic gardening is all about dirty hands, scruffy practices and a belief that dirt is good for you. It’s simply not true! Soil is a wonderful and under-rated part of the ecosystem but it belongs in the garden, not under fingernails. I always wear gloves and wash my hands thoroughly after I’ve finished. There are many beneficial microbes in soil but also some pretty bad ones. Good for growing but best respected.

With all this extra handwashing, because of Covid, my hands were becoming dry so I’m going to use olive oil soap. It’s gentle and has a nice olivey scent. I used to use it years ago but for some reason lost the habit. Won’t rejuvenate my ancient hands but it will make them feel nice.

Gardening is hungry work and food is never far from my mind. This week I made a favourite of ours. My sausage meatballs. Very easy, economical and tasty. I just mix breadcrumbs and an egg to sausagemeat which has onion and herbs added, shape into balls and cook.

This is actually a very cheap meal but makes sausagemeat seem something a bit more exotic!

350g Pork Sausagemeat with Onion and Herbs
1 large Egg
50g Breadcrumbs
Makes 12

I brown the outsides in a little heated oil, being careful to keep their shape, then add a small amount of water to the frying pan and half a vegetable stock cube. Then I simmer them, with the lid on, for 15 minutes. Once they’re in the simmering stock they keep their shape well.

I remove with a slotted spoon, discard the stock and serve them with rice and my peanut sauce. For a quick meal they’re delicious with baked beans and chutney. Any leftovers are really good crumbled into an omelette.

I’m hoping to bring out a cookbook containing my recipes sometime this year. Working on it.

The single Anemone reminded me of a small painting I did a couple of years ago. One bud half open and a flower fading. Like life itself really, beginning for some and ending for others. Yet always something lovely, something to appreciate.

With you again next week. I hope to have my knitting finished by then and some Daffodils glowing in the garden. Bye for now, stay warm and safe.

These are difficult times for many of us. We need to hold on to the things which make our lives meaningful. For most people that means the love of family and friends, the small comforts of home and the pleasures of a garden. If we’re fortunate to have those we can retreat from the world when we need to.

Even a tiny growing space can provide flowers and often food too. After many years of gardening in small spaces or allotments I now have a good sized garden but it’s not without its challenges. It was almost covered in old concrete crazy paving when we moved here and the soil is poor and sandy. After 20 years it’s in better shape and full of wildlife.

I’ve tried to create a garden for all seasons so that even in Winter I can enjoy flowers, berries, tree bark and good food. Here are a few more flowers in the garden this week.

With the lengthening days the Spring Cabbages are beginning to grow in the polytunnels. They’re a bit nibbled but will survive. These are “Spring Hero”. I think they’re the only Spring Cabbage which form ball heads. In a few weeks the heads will be firm and round. They’ll be delicious shredded in a salad or steamed.

The Leeks and Parsnips need using now. I thought up some parsnip cakes, which I mentioned last week. A sweet treat with a nice crumby texture. Very easy to do. Here’s the recipe, as promised.

PARSNIP SQUARES
You will need a large rectangular baking tin or roaster, approximately 12x10"/30x25 cm, greased.

Parsnip, about 200g unprepared weight
4 large Eggs
200g Sugar
200g Self-raising Flour
2 rounded teaspoons Baking Powder
20g Bran
200g Sunflower Oil

Peel and grate parsnip. Or chop finely in a food processor.
Heat the oven to 180C/160C fan oven.
Put all ingredients, including parsnip, into a mixing bowl.
Beat well to combine.
Spread the mixture in the baking tin or roaster.
Bake for 25 minutes. Check middle is cooked with a skewer.
If skewer comes out clean it's done. If not, allow a couple more minutes in the oven.
Allow to cool then cut into squares. 
Slide a cake spatula under to lift out.

Food seems even more important in Winter. Filling, warming meals are appreciated and we enjoy using the chutney I made during the warmer months. Its sweet, tangy taste brightens up any meal.

I’m struggling on with my knitting. The pattern has beaten me but I think I can finish the jacket in my own way. I’m not a natural when it comes to knitting patterns and this one was far too complicated for me. Bit off more than I could chew. I can understand the instructions to a point but easily lose my way. I had to abandon the fancy part of the pattern and continue in stocking stitch. I think it will look alright. I find it easier to think up my own using simple stitches. Not going to be beaten though, so stand by for another progress report later.

With you again next week. Meanwhile, stay warm, stay safe and I hope you enjoy some pleasant pastimes.

At this time of year a warm kitchen is the best place to be. Often called “the heart of the home”. I love it on a Winter day with rain lashing the window.

I had some parsnips to use up so I thought I’d try them in my cake squares. These are not guilt-laden cakes; just simple, sweet and satisfying. I will put the recipe on next time. They bake beautifully in 25 minutes and are the perfect snack with a cup of tea.

As usual I rinsed the egg white from the eggshells and popped them in the bottom of the oven on a metal plate while the cake baked. This is a useful tip if you grow tomatoes like me. The baked shells break up into the tiniest of fragments and it’s easy to pound them into a powder in a bag. Then they can be sprinkled into the tomato compost to provide calcium. I’m grateful to whoever suggested this in a gardening magazine because my tomatoes have been much better. I also add them to my compost bins for added nutrients.

Meanwhile, despite the weather, the garden is thriving. The birds are bobbing about and calling to one another.

More flowers have appeared. A few early Crocuses which the bees are finding already.

Lots more Snowdrops are appearing at different stages around the garden. The Hellebores are a delight with their lovely colours, pretty centres and beautifully shaped petals. The Garrya has even longer tassells, draping gracefully on the branches.

The two Clematis on the arch are flowering a bit now but more buds have yet to open. The one on the left of the arch is “Freckles” and I think the one on the right is “Wisley Cream”. A while since I planted them so I’m not sure.

At this time of year we usually enjoy my “Red Winter” Kale but Wood Pigeons have bitten off all the leaves! I have never needed to cover them before. It was never a problem but this year I went down the garden and discovered they had been ripped to bits. Needless to say, they are now covered and I’m waiting for new leaves to grow.

I love wildlife in the garden but pigeons can be a nuisance. They eat all the food if you put it out for the little birds, they will eat any cabbage, broccoli or kale plants and they trample all over any low-growing flowers. Beautiful birds but I wish they’d behave themselves!

In the tunnel, snug and safe, the Garlic plants are coming up. Planted in October, they’ve had their necessary cold spell and now the days are lengthening they will grow away and provide a crop in May.

Indoors, I’m progressing with my knitting. This section of the front of the cardigan has a pattern. Interesting instead of straight rows but I need to concentrate. I’m easily distracted and confused when doing a pattern. Working hard to keep it going though and so far, so good.

Just a few weeks and we’ll be enjoying those wonderful days with glorious flowers and blue skies. Here’s a little painting I did of Spring flowers. Painted with gouache from one of my photos.

Stay safe and find lots of lovely things to help the Winter along. Bye for now. With you again next week.

The Snowdrops are increasing by the day. Such a welcome sight. Winter so far has been kind and new activity in the garden spurs me on, knowing life out there is going on apace.

My collection of oriental Hellebores are so pretty. They look delicate and yet they flower despite the cold and lack of sunlight. There will be more in the weeks ahead but here are some already giving me pleasure.

Meanwhile, indoors, I had a bouquet of beautiful Tulips from my lovely daughter. So bright and fresh and very much appreciated.

Even this early in the year there are gardening jobs to do. I bought some seed potatoes to plant later and have set them out to “chit”.

This is a gardening term for spreading them in a light, cool place to sprout. If you keep them in the dark they sprout long white shoots and the potatoes shrivel. This way they slowly make little purpley-green shoots which some gardeners believe hurries up their growth once planted.

I have tried planting them without chitting and they seemed to grow well enough. The trouble is though, you have to buy early or they’ll be gone when you want them but, as I said, if you don’t set them out in the light they’ll be ruined by planting time. So I pop them into egg boxes and let them get on with it.

This year I’ve grown celeriac. A lovely celery-flavoured veg, delicious raw or cooked. Not the most attractive to look at when they come out of the ground though! Very knobbly with bits sticking out and covered in soil. Mine haven’t grown big but they’re fine for us, added to other vegs for a meal. When they’re washed and trimmed they are really good.

With the cost of living rising it makes sense to grow food if you can but, if not, it’s still possible to provide cheap meals which are satisfying. Here’s one I do for us, now and then, because we enjoy it.

Lentil and Potato Mash

The quantity is according to your needs. Proportions aren't difficult to work out but remember the lentils will swell as they cook.

Red Lentils
Potatoes
Veg of your choice
A little Oil, preferably olive but sunflower will do.

Put the lentils into a saucepan and cover with water plus a little extra. Bring to a boil,stirring to prevent sticking. Turn heat down and simmer for 12-15 minutes until water has been absorbed and lentils become mushy. Check that they don't dry up. Add a little water if necessary. (Alternatively put the lentils into a heatproof dish, without the lid, with some hot water and microwave for about 10-12 minutes until mushy.)
Meanwhile cook the potatoes and the extra veg in separate pans or a steamer.
When the potatoes are tender mash them well and add the mushy lentils. Mix together with salt and pepper.
Keep the extra veg warm.
Heat a little oil in a frying pan and spread the mash in the pan.
Brown on both sides.
Serve with the veg of your choice and chutney or sauce.

This is just about the cheapest meal ever but it’s also tasty, nutritious and satisfying. Easy to do once you’ve tried it. It’s also easy to do with tinned fish instead of lentils. Just drain the fish and mash into the cooked potatoes and brown in the same way. A lovely inexpensive and delicious Winter meal.

Talking of Winter, we’ve had some misty mornings which stirred my poetic leanings again. Here’s a little poem I wrote about this fascinating phenomenon.

Misty Winter Morning

A chilling mist pervades the air.
It hovers like a ghostly gauze on every field,
On branches stark and bare
With their Winter form revealed.
It clings wherever touch is made,
Each spider's web a diadem of glistening beads
And silver strands displayed
Among the water's reeds.
When once the sun comes breaking through
The wispy whiteness blows away
Leaving drops of dew
To start a fresh new day.

A month gone already. February this week. Slightly longer days and that means more light to stimulate the birds and invigorate the plants. I hope you have plans for Spring and Daffodils will shine in your garden. I will share mine just in case. Bye for now. With you again next week.

It’s been an exciting week. We had some much-needed work done in the garden.

When we moved here 20 years ago most of the garden was covered in concrete, much of it old, broken crazy paving. Over the years we removed a lot of it to produce growing areas. Some of the ground though was not reclaimable. There were old brick foundations underneath or tree roots. We made the best of what we had and enjoyed the fact that there were mature trees and space to move around but trying to make the hard surface look presentable was always a problem. We’re no longer “Spring chickens”! So we decided to call for help.

Here’s what it looked like two days before the team set to work. What a mess!

Now look at the same scene. I can’t believe the transformation.

It’s hard to believe these are the same borders. They look so much better.

The sandstone needs a final sweep once it’s settled to bring up the subtle colours. We were ready to improve the pond (on the left) and now we intend to restore the edges and put in some lovely plants.

Because I’m very keen to protect the environment I think it’s best to have as little hard surface as possible but this was replacing existing concrete. The surface beneath had tree roots so it wan’t possible to plant in it and it was a route to the rest of the garden. The sandstone has a smaller carbon footprint than concrete so I feel reasonably happy that this has been worth doing. I’m thrilled with the results. This part of the garden looks tidy and posh at last.

The team were very considerate and did their best but inevitably some plants were a bit crushed during the process. I think the tiny emerging Snowdrops edging a path will recover though and the perennials will send up fresh shoots in time.

Meanwhile under the apple tree lots of Snowdrops are pushing up in different stages of growth. A few have flowers but there are many more to come in a couple of weeks. The Hellebore buds are increasing and some are even opening their petals.

In two pots by the garage door there are some lovely little white Bellis daisies. These have grown from seed dropped by last year’s flowers. There was just enough of them to divide between the two pots and now they’re flowering. Although they look dainty and fresh they’re as tough as old boots and will take frost in their stride.

Late January, cold days and we’ve eaten all our favourites from the chocolate boxes.

Now’s the time for some baking to satisfy that lingering craving for satisfyingly sweet treats. Here’s my recipe for date and walnut squares.

You will need a large baking tin or a roaster for these.
Date and Walnut Squares

200g Dates
100g Walnuts
1 Orange
200g Brown Sugar
4 large Eggs
200g Self-raising Flour
2 heaped teaspoons Baking Powder
30g Bran
200g Sunflower Oil

Chop or break the nuts into small pieces. Stone and chop the dates. Grate the orange.
Grease the baking tin or roaster.
Heat the oven to 180C/160C fan oven.
Beat the eggs and sugar together.
Add all other ingredients and mix well.
Spread the mixture in the tin and bake for 25-30 minutes.
Check with a skewer to see if the centre is cooked.
When ready, allow to cool and cut into squares.
Slide a spatula underneath to lift out.
Freeze well. 

Although I’m keen to tidy the garden following the make-over it’s been a bit too cold. I’ve enjoyed a walk around with my camera as usual and snapped a few lovely sights. The Garrya tassells are even longer and looking very graceful. Frosty leaves are always pleasing and it’s good to see the daffodils appearing through the cold soil.

Here are more glimpses of life in the garden.

While it’s cold and I’m not inclined to work outside I like to knit so I got my needles out and started a project. I’m knitting a jacket with a wool-rich yarn in lovely subtle, random colours. Warm to the touch and looking very promising.

Another week beginning and more to do. I hope you’re enjoying reading about my own experience and that you’re having a good time yourself.

The wonderful support I’ve had from so many readers has been heartwarming. I can’t begin to tell you how much it means to me. Thank you, everyone.

I always mention my blog on Facebook so that readers know it’s there. Some groups don’t allow this kind of promotion so if you would like to see my blog regularly it’s best to “follow” me. That way you will be notified whenever a new post appears on Mondays.

With you again next week. Stay warm, well fed and happy.

Halfway through January and time to use some of the stored fruit and preserves. I brought some apples from the shed and made my apple and cinnamon squares. These make a lovely pudding on a wintry day and freeze well so there is always cake available.

Although the apples look blemished they are good under the skin and still taste wonderful. I changed my recipe slightly. I sprinkled the mixed sugar and cinnamon on top of the cake mixture instead of on the apples. A crispy, sweet topping. Works well and the apples were not sour.

My original recipe for these is on my post with the title “Cones and Cakes”. Just scroll back if you’d like to try it.

I also used a jar of my preserved tomatoes. I had plenty in the greenhouse during August so I bottled some. The colour, flavour and texture were still excellent. First time I’ve preserved tomatoes and very pleased with the results. I shall do more if I can this summer. I mixed them with onion and sweetcorn to stir into pasta with the pesto I made and froze last summer. Delicious.

If you love pesto and are tempted to buy one of those expensive growing Basil pots from the supermarket, here’s a little advice to make the most of it. Never allow the Basil to become chilled as the leaves will turn black and it will die. If you give it a small drink of cold tea every day it will last for weeks and you can pinch off the leaves as you need them. It will thrive on a warm windowsill.

Outdoors the weather has been mixed. Very mild and wet for a few days at the beginning of the week. Opportunities for lovely raindrop shots.

Some crisp, sunny days since with lots of wildlife activity. I think the birds are calling for mates already. I’ve heard a few new songs in addition to the lovely Robin who sings every day in our trees. The seed feeders are in constant use. I took a couple of photos through the window. Not as sharp as I would like but nice to see the little Bluetits coming and going for peanuts.

The bigger birds have been fighting over territory and food so I find lovely downy feathers floating around the garden.

While most of the plants are dormant it’s nice to look at photos of how they look in their prime. My Clematis “Freda” is just a tangle of bare stems now but will look wonderful in Spring. Here you can see how it looks now and how beautiful it will be again soon.

If you saw my post last week you might remember that I was painting a picture of a vase of summer flowers. I normally like to add a background to my paintings because for me it doesn’t seem complete without a setting. This time though I felt it would detract from the shapes and colours. I liked the sharp definition on the bright white paper. So here it is:

I hope you haven’t got the January blues and you’re finding lots of enjoyable things to make the winter pass quickly. With you again next week.

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.

HAPPY NEW YEAR everyone. Time now to believe we can make a new beginning, shed the old life of last year and look forward to a fresh start, renewed optimism and determination. Of course, it’s not always easy but “hope springs eternal” as the saying goes and it’s this renewal which lifts our spirits and keeps us striving onward.

My new year resolution is to keep it simple, make it satisfying and prioritise what really matters.

Time to start filling in a new diary. One for everyday matters and one for my gardening notes. What details will fill those pages this year? My projects, milestones and mundane domestic occurrences in my “week to a page” and my successes and failures in the garden in the “day to a page”. I just love beginning a fresh record. Lovely clean pages full of promise.

I like the plain black ones. They seem serious and look good on the shelf afterwards. Interesting reading my gardening notes at a later date and useful for checking when events took place.

Just looking around the garden proves that the old year may have gone but the new one is already showing signs of life. Snowdrops are peeping through the soil, hellebores are budding and flowering, winter clematis “Freckles” is opening its pretty bell flowers and another tiny rose is blooming. Leucojum has shot up it’s fresh green leaves already but it won’t flower for a few weeks yet when it will have snowdrop-like flowers.

I have ordered my vegetable seeds. Too many to mention but including old favourites like carrots, parsnips, leeks, courgettes and cucumbers. Something which always fills me with anticipation and hoping that I’ll achieve my best in the garden. I never get everything right. Some crops fail, pests take over or I simply don’t do what I need to do at the right time but at the beginning of the year I’m brimming with excitement and intentions. A lovely feeling and one which I enjoy every year even though I’ve been gardening for half a century!

I used to grow my tomatoes from seed but three years ago I tried buying grafted plants. These are said to give a greater yield. I’ve been very pleased with them. We particularly like plum tomatoes. So delicious, thin-skinned, few seeds and good raw or cooked. Last year I grew “Guilietta”. Lovely flavour and big tomatoes.

The Spring cabbages are ticking along and will begin to grow next month. The leeks are delicious and the parsnips are fat and very sweet.

Indoors, my Christmas cactus is flowering again. I don’t think this is really a cactus despite the common name for it. It’s probably a succulent. It’s ancient, a bit like myself, but it keeps going. I’ve had this plant for at least 30 years and although it’s looking tired and battered it still produces lovely flowers in late December and January. It has a broken stem which , despite all odds, healed and clings to life. A lesson to us all, I suppose.

New projects are waiting. I have yarn and a pretty pattern for a cardigan to knit. As last year was drawing to a close I did very little painting. Reading, knitting, baking and other things took over but I feel something is missing if I don’t paint. With the beginning of another year I resolved to return to it so I’ve drawn a vase of flowers and it’s now ready for the pleasure of stroking paint onto paper and trying to create something lovely.

There’s no point in trying to show a photo of the drawing as it wouldn’t reproduce well. When the paint is flowing I’ll show what I’m up to. Meanwhile here’s an old one. Like the beginning of a new year the steps are leading to adventures yet to be discovered.

Thank you to all for the kind comments during last year. It has been a pleasure for me to write my blog and to be told that it’s enjoyed. I hope the year has begun well for you and will bring all of us happiness and good health.

Another Christmas is over but the enjoyment lingers. The food was delicious, the wine was full of fruity notes and warmth and love completed all of it. But there is still time to savour the pleasures of the season.

My lovely husband surprised me with a bouquet on Christmas Eve. He’s not usually one for giving flowers so it was a very welcome treat. I didn’t have the energy this year to fill a vase with holly and berried twigs from the garden so this was an added pleasure.

Christmas Eve was a day of preparation and anticipation. I brought in the vegetables from the garden for my festive flan. They might have looked a sorry sight with their clinging soil but once washed and peeled they were a delight to the eye and tasted wonderful after cooking.

I took a few moments to wander around the garden and find a treasure or two.

Everything went to plan on Christmas Day. My flan cooked to perfection, the potatoes crisped and the parsnips roasted to a golden finish. The ice-cream was topped with my chocolate sauce and toasted pecans. It was delicious. Always good when hard work pays off.

My husband made a box for one of my gifts from my photo of clematis “Freda”. The same beautiful pink clematis that heads my blog. He printed it and also made a label before forming it into a slim box. It is so beautiful I shall never be able to throw it away.

I feel very fortunate and grateful.

Finally on Boxing Day it was time for putting my feet up. Easy food and lots of chocolate.

If you have turkey to use and not sure what to do for a change, try this one-pan meal. It’s easy, tasty and saves on washing pans.

Thinly slice an onion and cook gently in a little oil. Add thinly sliced carrots, a little water and a chicken stock cube. Stir to dissolve the stock cube and bring to the boil. Add frozen peas and cook for a few minutes until the carrots are tender. Add bits of turkey and frozen rice. Bring back to the boil and stir to combine. Add a little more water if necessary but the aim is to have most of the water absorbed by the time it’s cooked. If you have some dried sweetened cranberries add them to the pan. Turn the heat right down and allow to simmer gently until vegs are tender, meat is thoroughly reheated and cranberries are plump. The cranberries are not essential if you haven’t got them in but they do add something special to the dish.

A few scraps of ham left and not sure how to use them? Whiz them in the food processor or finely chop and mix with a spoonful or two of cream, creme fraiche or cream cheese and a dash of pepper. Makes a simple pate to use on toast or crackers. Makes a little go a long way because it uses up odd little bits. You can also add chopped herbs or snipped spring onions if you want to bulk it up a little and add flavour. You could do the same with any cooked meat. Done this way a dry meat like chicken breast or turkey is moist, very tasty and makes a fabulous sandwich..

And after all the eating, drinking and gift giving I composed a little poem to sum it all up.

Christmas Day

The wine flows, chocolate melts on our eager tongues.
The kitchen buzzes and tempting aromas fill the air.
As days go, this one belongs
Among the very best we share.

This is the magic that Christmas brings,
Traditional pleasures, the giving of gifts,
The thrilling sound as a choirboy sings,
The feeling that our soul uplifts.

As once again this special day is dawning
With bright-bowed presents waiting there,
We wake to another Christmas morning
Full of merriment, peace and prayer.

The preparation may be frantic, it brings stress and often sadness but there is nothing to equal the special feeling of Christmas and that’s why we continue to do it. I hope everyone of my readers has had a very happy time and you’re ready to start another year. Bye for now. With you again next week.