Living a contented creative life.

The thirsty garden was desperate for rain. At last it came and the plants revived. Leaves have plumped out and stems stand tall. The waterbutts are full again. The rainwater is so much better for most plants but especially acid-loving ones like rhododendrons and our blueberries.

The blueberries are just beginning to ripen. When they’re a deep ink-blue they will be sweet and juicy and indescribably delicious. We keep them in a fruit cage or the birds would strip the bushes. I don’t mind the birds having the redcurrants and wild strawberries but the blueberries are too special to share.

The garden is dripping wet but the sparkling drops look so wonderful.

Although we all complain when it rains too much, water is essential to life, including our own, and yet it’s something we take for granted, at least in the western world. Outdoors we collect as much as we can and have several waterbutts placed around the garden.

We all waste water. Hard not to when it flows so freely from the tap. Now though we are all more conscious that the earth’s resources are precious, and find little ways to be more careful with what we have.

I keep a plastic jug by the kitchen sink and if I need to run the water off, to cool it for a drink, for example, I fill the jug instead of allowing the water to go to waste down the drain.

I use the saved water to rinse vegetables or after washing the dishes. I learned to rinse dishes from my mother-in-law. A new idea to me at the time. It’s surprising how many people just leave the soapy water and all the bacteria to be wiped off on the towel. Of course we all have our own way of doing things but this seems a better way to me.

I also turn off the tap while I brush my teeth. It seems wrong and really unnecessary to just throw water down the drain for no good reason. Every drop saved is worth doing.

The wet garden has been looking a little bedraggled but there are some pretty phlox with my favourite pinks and purples.

The colours remind me of my favourite shades of embroidery thread.

Soon the asters will be filling the garden with similar colours. Lovely purples to clash in a pleasing way with the vibrant yellow of the rudbeckias. These attract late season butterflies and are a last fling before the garden begins to die back in autumn. Here are some photos from previous summers, showing what I hope to see again.

Usually at this time I have a lovely show of dramatic Stargazer lilies. This year they have been badly affected by lily beetles and I think the pots got too dry early on when the bulbs were sending up shoots. I still have a few and they are all the more welcome because they’re scarce.

A few pretty pansies keep popping up, looking like a watercolour artist has painted their delicate “faces”.

With the rain bringing some cooler weather I took the opportunity to bake. I had some ripe bananas and made our favourite banana and cranberry loaf. Best sliced and spread with butter. Very more-ish but healthy ingredients.

My recipe for this is on a previous post with the title, “Banana Loaf and Apple Blossom”. A good way to use ripe bananas and with the tasty addition of sweet cranberries. A fruity treat. Easy to make, delicious to eat.

Soon we’ll be gathering fruits from our small orchard. The windfalls have started with the breeze and the rain.

A bowl of fruit is always a nice subject for a winter painting session. Here’s one I did from fruit I bought. I did this with acrylic paints on canvas. I wasn’t completely happy with it but it kept me occupied for a few hours.

That’s it for this week. I hope you’re enjoying the summer as it flies along. Bye for now. with you again soon.

It’s been so hot! Lovely mornings and evenings but uncomfortable at night. One night when I couldn’t sleep and the cool fresh dawn approached I wrote a little poem about it.

Summer Contrasts

Sultry summer nights.
No rest the darkness brings,
The hours stretch out till dawn 
When the blackbird sings.
Air lies like syrup
In the stillness of the night
And naked skin begs for mercy
As it waits for light.
But a cooler morning,
A fresher feel, however brief,
Revives our spirits
And brings sweet relief.
These contrasts of life
Are far beyond measure
And give us the special gift
To turn misery to pleasure.

The garden has been thirsty. So much to sustain in the parching heat. Worth the work though when flowers glow and delicious food thrives with the attention. Although the weeds are winning in places and it’s too hot to tidy up there are still beauties to catch the eye here and there.

Where the flowers have faded interesting seed heads and berries are forming. These have their own beauty.

I pulled up a potato plant to see if enough were ready. I’m not a great fan of potatoes but I do love new ones fresh from the garden and briefly cooked. They were still tiny but just about enough for a light meal. I left the other plants to grow a bit more. There were some tasty carrots and a few yellow French beans ready, so I made one of my one-pan meals with haddock. Easy and speedy to do after a tiring day.

Just half a Kallo veg stock cube, a small crushed garlic clove, a little water. Brought it to the boil, added vegs, placed frozen haddock fillets on top, checked it was at temperature for simmering. Left with the lid on for about ten minutes, then mixed a little cornflour with a drop of water and gently stirred it in to thicken the stock. Then I added a spoonful of soured cream. Quick, easy and nutritious.

Soon the fruit will be ready so I need to use up the ones I bottled last year. I’ll have some empty jars then to preserve this year’s crop. I have a few jars of pears left so may not do much this time. Although I love doing it, to be honest it’s not easy and a lot of work. Extremely satisfying though to see a cupboard full of home preserves so I might be daft enough to do it again.

Even in the garden food is never far from my mind. I never seem to grow enough lettuce. It’s important to sow seeds every few weeks so more plants are growing while you eat the earlier ones. I’m not that organised! The other day it was too hot to cook but I’d stripped as many leaves as I could from the lettuce plants and I needed to allow them to get on with growing. So I thought what can I do for a simple cold meal? Well, canned beans make a good alternative salad so I put one together.

I drained and rinsed a can of baked beans to remove the sloppy sauce. The flavour is still there once they’re drained. Dabbed them dry a bit with some kitchen paper, then tipped them in a bowl. Added a finely chopped half of a small onion, salt and pepper and a peeled diced apple. Tossed them well to combine flavours.

If you’ve never tried this it might sound like an unlikely idea but it is really good. You have the sweetness and chewy texture of the beans and apple with the savoury piquancy of the onion balancing it out. Tastes very good with sardines or ham for extra flavour and protein. A cold meal for days too hot to cook.

The heat at night has been unpleasant but we have been able to use the moth trap because rain was very unlikely. We’ve had some lovely moths again. So pretty and delicate. Here are some examples.

I think the scent of the lilies and evening primrose attracts them on warm nights. I love the waft of the lily scent as I pass along the path. I only have a few but they look as wonderful as they smell.

I hope your evenings are cool and scented with garden flowers. With you again next week.

The garden is a bit in between now. The June show is over and I’m waiting for the later flowers like phlox and asters to brighten it up again. The roses have been lovely but are past their best except for two lovely potted ones near the house. There is usually a small flush of later flowers at the end of summer though to look forward to.

A few pansies are still presenting their cheerful little faces to the sun.

Almost time for the tree fruit to have its day. The soft fruit like strawberries and redcurrants have passed their peak. The strawberries have been abundant and delicious but I leave redcurrants for the blackbirds. They seem to enjoy them so much, if the clucking sounds are anything to go by, as they strip the glowing red fruit from the bushes. But the fruit is so beautiful. Worth having if only to look at.

The apples and pears are growing nicely. The pear trees, unfortunately, have pear rust on the leaves. It’s a fungal infection. The fruit seems fine though. In a few weeks time we’ll be snowed under with the crops.

A few more pretty things are dotted here and there around the garden.

Herbs have done well with the heat. Thyme, marjoram and mint are flowering now and the butterflies will soon be attracted to them. The basil has grown really strongly in the greenhouse. Great for salad with bread cubes, olives and tomatoes but it also makes delicious pesto.

When I first tasted pesto it was from a supermarket jar. I hated it and thought I’d never eat it again. Then I grew some basil and realised it had a pleasing flavour so I decided to try making my own pesto. Much better but I don’t like pine nuts which most recipes include and I don’t see why I need Italian cheese. So I made my own version which we really like and is so easy to make. Here is my version.

Basil Pesto

A good bunch of fresh Basil leaves
100g Cashews
120g Lancashire Cheese
5 tablespoons of Olive Oil
Garlic clove, crushed
Salt & Pepper

Wash the basil and trim off any stalks. Dab dry on
kitchen paper.
Grind the cashews in the food processor. Add basil, garlic,cheese and salt and pepper. Whizz to chop finely.
Add the olive oil and whizz to blend until well combined.


Freezes really well in small containers. Good stirred into pasta, on a baked potato, new potatoes or crackers. I use Lancashire cheese a lot for cooking. It crumbles so it's easy to mix in and it has a good creamy flavour. I don't use cheddar for pesto because it has more fat and would make it too greasy combined with olive oil. Cashews are also a favourite because they're versatile and blend well with other tastes.

When I cook I like to use a favourite old spoon. I bought it with a similar one at a boot sale. The traders did house clearances. They had lots of old cutlery which I’m fond of. Charity shops often have a good selection as well.

I like the look of the old silver, the shape and the feeling of perfect balance as I hold it.

All spoons are pleasing. Although they’re something we take for granted as something we see every day, when you think about it they’re a perfect example of form following function. In other words their shape is dictated by what they do. A good spoon has a bowl and a handle which fits well in your hand. You can’t really mess about with other shapes without spoiling the performance of the spoon. I like their appearance too and some of mine have interesting handles. Here’s a selection.

Old berry spoons are lovely too with their bowl impressed with the shape of fruit. Of course you do have to keep shining them up, unlike stainless steel, but they look very appealing.

I have lots of wooden spoons too but I’ll save those for another day. Kitchen stuff is so fascinating.

Finally, here are two lovely moths we found this week. Sadly, one has a damaged wing. Both new to us and beauties.

Bit of a ramble this week. I hope you’re still with me. Feel free to comment. I love to hear from you. Bye for now. With you again soon.

Summer surprises continue in the garden. We have a bed which is useless for growing vegs. It has tree roots and a hedge sucking the moisture out. I had lots of seedheads on the poppy plants last year so during the autumn I shook them liberally over this bed.

When the poppies started to grow in Spring they were very overcrowded and I thought they would be no good but I left them to see what would develop. Now there is a beautiful display of small but pretty poppies. Along with them the self-seeded borage have complimentary blue flowers. Such a lovely sight.

I also planted some sunflowers in the same bed. Because of the poor conditions they’re very small but still lovely and they attract the bees.

I have grown enormous sunflowers in the past. They’re great fun to grow. I love their cheerful faces and the seeds are good for the birds after they’ve flowered. I’ve also painted them a couple of times.

I have a little tile decorated with two sunflowers bought from Jackfield Tile Museum in Shropshire. It’s tube-lined which means it has a raised outline. A favourite object.

The tile has a pleasing Art Deco style. It’s a style I’m fond of and I’ve collected a few bits of this type of pottery over the years. They used to be easy to pick up in charity shops but since they became more widely collected they don’t turn up as often because they’re sent to auction. Here are some I love.

Although I love the sharpness of Art Deco I also really like the round base to the last jug. Round shapes are pleasing and perhaps that’s why I love to see a cabbage when it’s a fat ball and promising good eating. I had three left in the polytunnel which need using now so I harvested one and made my cheesey potato bake. Tasty, simple and satisfying.

I steam the cabbage and some carrots over the boiling potatoes. When they’re tender I place the vegs in a baking dish, heat the oven, mash the potatoes and mix in some grated cheddar. I spread the cheesey potatoes over the vegs then pop the dish in the oven for about 25 minutes at 200C/180C fan oven until they’re nicely golden brown. Especially good with home-made chutney or picalilli.

Summer seems to be flying by so I’m soaking up all the pleasures I can in the garden. Here are some more of the season’s lovely flowers.

Enjoy whatever summer brings, sunshine or showers. Bye for now. I’ll be with you again next week.

The weather has changed. Wet, windy and thundery. I brought in a few pretty blooms before the rain and wind could spoil them and arranged them in a vase. Beautiful bell flowers, roses and hydrangeas with a little greenery for background. Lovely to look at while the rain lashes down outside.

I did take the opportunity when the sun was out to gather a few goodies for the freezer.

I have an abundance of parsley. It’s fresh, crisp and green and although I have plenty growing in the polytunnel in winter, on a cold, wet, miserable day I don’t feel like trekking down the slippery garden paths to fetch some. Easy to pop some away in the freezer for that sort of day.

I just wash and gently dry it on some kitchen paper, snip off the stalks and put the leafy bits in a container to freeze. Sometimes I chop them first but if I’m going to use the food processor when I use the parsley that will do it for me. Frozen parsley is crumbly anyway so it breaks up or chops easily.

Had an abundance of strawberries this year. We’ve enjoyed several dishes of them and I’ve stashed away a couple of kilos for winter. On a cold day I shall make jam in my lovely warm kitchen. One of my favourite ways to pass a winter day. I also like to cook some with a bit of sugar, allow it to cool then serve it with greek yoghurt for a really delicious treat.

There are wild strawberries in the garden as well. A friend gave me a few plants years ago and they now grow like weeds everywhere. The berries are small and seedy but nicely flavoured. Because we have plenty of other strawberries I leave the wild ones for birds and other creatures.

I couldn’t keep pace with the mange-tout. Obviously we didn’t want them every day so some began to grow into peas and before long I had lots of them. Fortunately I don’t mind shelling peas. A trugful takes a while but it’s not so bad when you nibble them as you work. Cook’s treat.

I froze some for later. First I blanched them. In other words boiled them, for two minutes. Cooled them quickly, spread them on a baking sheet and placed this in the freezer. When the peas had frozen I transferred them to a bag for storage. This way the peas stay separate and don’t stick together so I can use a few at a time.

Have you noticed that bananas come in bunches so obviously they all ripen at once? I like them a bit under-ripe but I do love them in a pudding if I have some ripe ones. I gave my recipe previously for a banana bread pudding but here’s a quickie version which is delicious and very easy to make.

Speedy Banana Pud

Approximately 200g bread ( white bloomer is best)
100g Sugar
2 small or 1 large ripe Banana
3 large Eggs
300mls Milk (I use oat milk but dairy is fine)

Heat the oven to 180C/160C fan oven or gas equivalent.
Break the bread into small pieces and put into a greased 
baking dish.
Peel the bananas and whizz in a food processor or mash really
well.
Add eggs, sugar and milk to the bananas and mix well. 
Pour the liquid over the bread and allow to soak for a few minutes.
Bake for 25 - 30 minutes until golden and crisp on top.

Good warm with cream but really delicious cold.

Although the fruit and flowers don’t last long the garden has new pleasures every day. The poppies under the pear tree look so lovely with the campanulas. A pretty combination of blue, white and pink. So many colours, pleasing shapes and lovely scents around the garden.

I keep meaning to paint some flowers but not started yet. Lots of photos saved though so something to occupy long winter evenings and a reminder of pleasant summer days. Here is one I did some time ago of lupins, one of my favourite early summer flowers. Painted with gouache.

I hope you’re enjoying your own summer pleasures. Please feel free to comment. I love to hear from you. With you again in a few days.

The garden badly needed rain. When it came I was happy for the plants and less watering for my husband to do but I’m missing those hazy, lazy warm afternoons. I do love raindrops on flowers though so I took the opportunity to take some photos. Here are some of them.

As much as I love the rain I hope we have many more warm summer days to come. We’ve passed the solstice now so we’ve had the longest day. It all goes far too quickly. I’m daydreaming about those sultry afternoons. Here’s a little poem I wrote about it.

Summer Days

Longer summer days.
Sunlit gardens, cool sips, floral notes,
The sky a blue-lit haze
When barely a cloud floats.

Humming of the bees,
Busy gathering, pollen-dusted as they fly.
Barely a whisper of breeze
Stirs up a passing sigh.

The garden blazes.
Orange poppies, pink peonies, scarlet roses.
The beauty of it all completely dazes
And delights our noses.

Too hot in the sun,
Beating down, a sizzle, brightly lit.
Yet when the day is done
In the cool of evening we can sit.

Time for reflection.
Happy thoughts, relaxing, simple leisure.
No need for too much introspection.
Enjoy the fleeting pleasure.

The peonies are ending their fabulous display but other pretty things take over to soften the blow. Our tiny wildflower “meadow” is a delight right now. A riot of colour and yet so dainty at the same time.

The roses are lovely. A red one called “Paul’s Scarlet” has grown up into the apple tree and looks good against the green apple leaves and growing fruit. One called “Veilschenblau” scrambled up into one of the pear trees. It’s a very temperamental, fussy rose. The leaves turn yellow and it looks a mess but the purpley flowers look pretty in the tree. The opium poppies look good alongside the blue campanulas and pansies are still putting on a show.

Another summer bonus is the abundance of good things to eat. Lots of strawberries, broad beans, peas and salad treats. I grow radishes called “French Breakfast”. I love the name, the taste and the way they look. Crisp, tender and beautiful.

I remember seeing them one morning on a street market in Paris. They were arranged in huge bunches in perfect order. A work of art and a wonderful sight. I wish I had a photo.

I think I’ve probably pulled the last of the rhubarb. I’ve frozen some for later. I had over a kilo to wash and chop but I have a little trick to speed up the cutting. I line up several sticks and cut across all of them together. Saves work. I’m all for that.

If you like rhubarb but don’t enjoy the “bite” on your teeth then try my method. I cut it into pieces, cover it with water then bring it rapidly to the boil. When it’s boiled for a few seconds I tip it into a colander and rinse it with cold water. Then it’s ready to continue stewing or for adding to a pie or other recipe. Doesn’t spoil the flavour or colour but it removes some of the acid.

On these summer nights there are lots of beautiful moths about but because they fly during the darkest hours most people don’t know of their existence. I wanted to know more so last year my husband made me a moth trap. It has a light to attract them and we put eggboxes in the base for them to shelter in until morning.

This doesn’t harm them but attracts them so we can observe and then release them. I was amazed. Such beauties.

Some people have a fear of moths but they perhaps have only seen the fluttery brown ones which come into the house at night and make a nuisance of themselves. Just have a look at some of these lovely ones which we have found to have visited the trap in the night.

There seems to be less about this year and the same for butterflies. It’s a sad state of affairs. We need to grow whatever we can and preserve the wild bits around our towns and coutryside to nurture them.

I hope you’ve enjoyed seeing the moths. It’s not easy to take photos because some fly as soon as they’re disturbed but usually we manage to catch a few glimpses. I will share the photos if we’re lucky enough to have a few more visitors.

Bye for now. With you again soon. Enjoy whatever summer treats come your way in the meantime.

I just love Summer! Evenings in the garden working while it’s a pleasant temperature, comfortable clothes and tasty treats.

The strawberries are ripening. Definitely my favourite fruit. I pick them before they’re fully ripe. I like them that way and I can have them before the pesky slugs find them.

The broad beans are ready and we’ve started enjoying them. A real treat with some mint sauce. Small tender ones are so good.

I’ve harvested the garlic. Not a big crop this year but will last for a little while. I had oodles last year and it lasted for ten months. Had to throw the last few away so a smaller harvest may not be a bad thing.

The basil in the greenhouse is lush at the moment. Fresh aromatic green leaves full of flavour. I made our favourite bread and basil salad to make the most of it. I had a few slices of dry bread to use which are ideal for this. Served with some grated cheese, it’s a nourishing meal and delicious.

The recipe is on an earlier post with the title “Basil Salad and Waterlilies”. Very easy and yet always seems special.

Because we’ve had a spell of dry sunny weather the flowers are really lovely. It’s meant a lot of watering to keep things going but the results make it worthwhile.

The peonies are at their best now. I have a pale pink one called “Sarah Bernhardt” which is a very romantic flower. I love it. I also have one called “Alexander Fleming”. This one is a rich vibrant shade of pink. Both very beautiful. I just wish they lasted longer before shedding their silken petals.

Campanula persicifolia was in the garden when we moved here and every year it pops up freely here and there. Some are blue and others are white. It’s one of my favourite flowers and I appreciate its habit of returning unbidden. There is a nice little stand of them under one of the pear trees which I think looks particularly pretty against the rough bark.

The garden needs a good tidy-up but there are pretty bits which please me.

Roses struggle in our light sandy soil so we never have an abundance of flowers. They cope though and produce a few lovely blooms. I think you need to look at flowers close up to appreciate them fully so I try to capture the beauty with my camera.

I mentioned last time a cushion cover I embroidered with a pottery pattern called “Indian Tree”. Here is one of my oval plates showing the pattern. I think it has been used by many potteries but not recently. This kind of design is perhaps old-fashioned but I love it.

I like old pieces of pottery but I also have some contemporary studio pieces. I like them so much I even paint pictures of them. Here’s one of my small collection of Eric Leaper items.

So much to say but it will keep for another time. I hope you’re enjoying these summer pleasures. Feel free to comment. I love to hear from you. Until next time, bye for now.

Enjoying summer. So many good things to eat and beautiful flowers in the garden.

The mange-tout peas are providing endless supplies of tasty treats. Lots of vegs in the polytunnel; lettuces, radishes, spring onions for now, carrots and other things for later.

One thing I can’t grow is a banana but then I’m a bit fussy about bananas. They have to be just right for me to enjoy as a snack. However, I love them baked into cakes or other foods like chutney.

I keep finding ways to use them and I came up with a tasty pudding which includes peanut butter. If peanut butter doesn’t appeal this pudding is delicious with just the banana flavour. Here’s my recipe.

Banana and Peanut Butter Pudding

200g sliced Bread (preferably white bloomer)
6 tablespoons Peanut Butter (optional)
2 ripe Bananas
100g Sugar
3 large Eggs
250mls Milk

Whizz the bananas in a food processor (or mash well). Add milk, eggs and sugar. Mix well.
Heat the oven to 180C/160C fan oven, or gas equivalent.
If including peanut butter - Spread half the bread with peanut butter and place in a baking dish.
Pour half the liquid over the bread in the dish.
Add top layer and gently pour the remaining liquid over the bread.
Allow to soak for a few minutes.
Bake for 25-30 minutes.
Especially good when it has cooled and set

I love cooking but there are other things to do. I haven’t knitted for a while and only done small sewing jobs. I used to love embroidery. Might do some more while the day light is good. Here are two small projects I did ages ago.

The first photo shows a cushion cover I embroidered from a pattern transferred on to the fabric. A lovely American friend of mine bought me a set of transfers from Harrods when she lived in London. I was recovering from an operation so she thought I would enjoy some sewing. She was right. Sadly the colours have faded over the years but I still love it.

The second cushion cover is embroidered with a pattern I drew onto the fabric. I copied it from a piece of pottery with the Indian Tree pattern. Bolder colours and less formal than the other pattern.

Old favourites which I treasure. Inspiring me to do more.

I have an urge to paint but not sure of a subject. Flowers are perhaps the obvious at this time of year. Lovely colours, textures and light and shade to capture with a paintbrush. So many beauties to choose from. Here are some more in the garden.

I hope you have many summer treats of your own. Enjoy the weather while it lasts. With you again in a few days.

Roses. The essence of a summer garden. Not quite time for a vaseful like this one from a previous June but they are opening slowly now the weather is kind.

Everything about them is lovely. Their colour, shape and scent. So beautiful that I can forgive them their thorns and their temperamental nature.

Roses don’t thrive in our poor sandy soil, so any flowers which make an appearance are cherished. If I have enough for a vase I’m thrilled. There are lots of buds on now so I’m very hopeful this year.

I love anything with pictures of roses. I only have a few items but they are treasured.

Here’s a painting I did a few years ago of a vase of roses from the garden.

The garden is yielding some lovely treats as well as the roses. The first mange-tout of the year are ready. I picked some and cooked them for a tasty meal with mint sauce. Delicious.

Although I freeze mint sauce there is something so wonderful about picking the first fresh and aromatic leaves of the summer. That scent is unbeatable and the taste is far superior to anything bought in a jar.

If you have mint in the garden it’s so simple to make and if you have a good supply of mint it freezes perfectly. When it thaws it tastes like the minute it was made. I prefer apple mint with it’s sweet flavour and furry leaves but some people would rather use spearmint. Here’s my method.

Strip the washed leaves from the stems. Chop finely by hand or in a food processor. Add malt vinegar. Enough to just cover the mint. Add sugar. The amount depends on whether you want it sweet or sharp. I like it sweet. Add gradually, taste and adjust if necessary. Mix well until the sugar has dissolved.

Good with lamb, bacon or a gammon steak, particularly with fresh broad or runner beans and new potatoes. Also good with my vegetarian sausages made with cashew nuts, breadcrumbs and herbs.

When it’s frozen it thaws very quickly and it will stay fresh-tasting in the fridge for days. If kept in the fridge enclose in a container with a close-fitting lid or it will flavour other things.

In our previous garden I planted a morello cherry tree. We had lots of cherries. They were sour and not good for popping in your mouth but they made good preserves. One year my sister picked the fruit for us while we were away on holiday and then I made wine from them.

Sadly, my lovely sister died a year later. When I bottled the wine I labelled it in memory of her because she had harvested the crop.

The wine was bottled in 1999 and to my surprise I found a bottle of it among my home-made wines. I naturally intended to pour it away but out of curiosity I tasted it. It was so good! I’ve really enjoyed it and it brings back many memories of my much-loved sister and my former home.

The haziness on the bottle is condensation from the fridge. A really nice flavour chilled. I used to have these funny labels which showed the effect some home-made wines can have!

I only make parsnip wine these days but that’s something I do in winter when parsnips are in season. Very simple to do and a satisfying, warming winter wine when it’s had time to mature.

Meanwhile summer is upon us and the garden is springing to life again. Here are some pictures of how it’s progressing.

Enjoy the warmer days and seasonal treats. Please feel free to comment. I love to hear from you. With you again in a few days.

Sunshine and cake. Two of life’s pleasures. Plenty of sunshine the last few days and I baked my recipe for date and ginger squares, so lots of enjoyment. What could be nicer than a delicious bit of cake and a cup of tea.

These are very easy to do and are moist, tasty and satisfying. Here’s my recipe.

Date and Ginger Squares

200g stoned, chopped Dates
100ml Water
Juice of two small Lemons or 1 large
200g Caster Sugar
4 large Eggs
275g Self-raising Flour
10g Wheat Bran
2 heaped teaspoons Baking Powder
2 heaped teaspoons Ground Ginger
200g Sunflower Oil

You will need a large greased baking tin. I use a roasting tin.
Chop dates if whole. Boil the kettle and put 100ml of the boiling water into a heatproof jug. Add the chopped dates and the lemon juice. Leave to soak while you do the next stage.
Beat eggs and sugar.
Heat the oven to 180C/160C fan oven, or equivalent for gas.
Add flour, bran, baking powder, ginger, oil and dates with the liquid to the egg mixture.
Beat well until mixed. Spread in the baking tin.
Bake for 25-30 minutes until the centre springs back when pressed.
Allow to cool in the tin, then cut into squares.

Although I love coffee there is nothing quite so nice as a cup of tea with cake . I have several teapots, mainly because I love pottery but I also like tea. I have a little chinese one which I keep just for lapsang souchong tea. Lapsang has a distinctive smokey taste so it’s best to dedicate one pot for that. Besides, it makes it seem even more special.

I have an Art Deco pot which looks nice in my red kitchen.

I even have a chintzy teapot which lives upstairs just because it’s so pretty. It sits beside a lovely china cup which I picked up at a boot sale for 50 pence. I can’t resist beautiful pottery.

When I’m not drinking tea and eating cake I’ve been busy catching up in the garden. Lots of seeds sown in the greenhouse and weeds removed from under the trees. It’s good to see new growth taking over from the wilted remains of the Spring show. I noticed how lovely new leaves can be when I looked around. So many shapes and shades of green, fresh and beautiful. Here are some that I found with my camera.

Early Summer flowers like aquilegias are beginning to show. They have beautiful colours and shapes.

Here are some other pretty things in the garden right now.

The mint is ready now for making delicious mint sauce. I love the taste and aroma so much that I make extra and freeze it in small tubs to use during Winter. It freezes perfectly and tastes as though it was just made. Perfect with lamb but good with many other foods.

If you don’t like mint sauce, is that because you have only ever had it from the shops? Bought mint sauce is completely different. It is, of course, stale. It has been made and processed for storage so it tastes horrible. The texture is also different. Freshly made mint sauce, especially from apple mint, is wonderful and so easy to do.

When I make my mint sauce I will add the process details and photos to my blog. Any day now.

I hope you’ve enjoyed the flowers and the teapots. Now you need to make the cakes and have an afternoon tea in the garden. Whatever you do I hope you can enjoy the beginning of summer. With you again in a little while.