TARRAGON & THYME

Well its been an interesting week mum had her operation on Monday and was released on Monday evening. I stayed overnight with her on Monday and Tuesday night; she is starting to heal nicely, but I must say it was lovely to spend some quality time with my mum. Needless to say I left OH at home in charge of my moglets - or should I re-phrase that and say moglets in charge of OH! My mild mannered cheeky cats really took the michael - well at least Tyson did - OH could not get him in for his tea and so left him out overnight. Cat was easily locatable as he goes and spends his days in our Greengrocers shop curled up in a basket. Apparently he was extremely grumpy and slept for most of the day - I came home in the evening and went calling him and he came more or less straight to me and let me pick him up, he then proceeded to snuggle up to me moaning and whimpering and was very grateful to receive his tea. I took the precaution of leaving him in so OH did not have a repeat performan...

Just an update to let you all know everything is okay - am decamped at mother's home at the moment as looking after her after her operation yesterday but will log back on as soon as I am home again and hopefully will have my new laptop as well by then. Hope everyone is okay beautiful sunny morning here this morning. Got up at 7.00 a.m. made sure mum was comfortable and had a cup of coffee, had breakfast the usual routine OH arrived at 8.00 a.m. to bring me back into town. Surprisingly we were back in Peterborough in about 20 minutes obviously hit the traffic just right, as mum lives about 15 to 20 miles out of Peterborough and there is usually a tail back of traffic from the villages and outlying villages where she lives, so didn't do too badly. It was nice to come in from the villages - I really must escape the City its doing my head in. Oh for the peace and quiet of the countryside. Catch up soon hope everyone is okay xx

Sausage Sage and Apple Plait This makes a nice warming main meal if served with gravy and vegetables or you can serve it with a side salad. It is very tasty. Ingredients 9oz puff pastry 9oz sausagemeat 1 small onion peeled and very finely chopped 2 tsp chopped sage fresh 2 small cooking apples peeled cored and chopped 2 hard boiled eggs chopped salt Freshly ground black pepper 1 egg beaten to glaze Roll out the pastry onto a lightly floured board to an oblong approximately 12 inches by 10 inches. Transfer the pastry to a baking sheet. Mix together the sausagemeat onion sage apple and chopped eggs and season with salt and pepper. Shape the mixture into a roll and place it along the centre of the pastry. Cut the pastry on each side of the filling into 1/2 inch wide strips making diagonal cuts. Brush the strips with beaten egg. Wrap the pastry striops over the filling to enclose it and brush the top with egg. Bake the plait in the oven pre-heated to 400 degrees F Gas mark 6 for about 3...

Since I last posted, I have developed a terminally ill computer and am currently posting from a loaned machine. Which I must say is a lot quicker than my old one. I am suitably impressed. I should be getting another one in the next day or two. Sadly Bessie has gone to the big computer blog in the sky and is completely cream crackered. I have been reliably informed (from someone more computer literate than myself) that all my data and recipes, photos etc. can be retrieved. Fingers crossed and toes plaited. Yesterday evening OH treated us to fish and chips for supper - done in proper beef fat so proper fish and chips. They were lovely but not good for the waistline but very tasty. He was going to have Chinese ribs, and I was going to have smoked haddock with poached egg, so that was put off for tomorrow night's tea. Today I have finished off all my ironing which has been hanging airing in doorways through the house. I therefore decided to tackle getting it put away on the ...

I received a lovely surprise yesterday from my OH. I have been struggling with a digital camera that doesn't have many pixels and have been very disappointed with some of the results I have received. Especially with my attempts at photographing the lady Moon who is so beautiful but who I haven't been able to capture with any success. I was however quite happy to carry on and do the best I could with what I have. Bless his heart he has bought me an all singing and dancing digital camera as he knows I enjoy my blogging and its his way of helping out, so I am hoping that after I have got to grips with how to use that the photos will speak for themselves. He also bought a digital card that should hold approximately 1500 photographs - now that really does give me something to go at. I am really all excited. I am really looking forward to getting to grips with this and some of the technology on my computer which I have thus far not used or got to grips with. I think I am a v...

Especially for Anne of Silversewer Redcurrant Jelly 2kg/4lbs redcurrants Sugar - see below All redcurrants or a mixture of white and redcurrants may be used. Rinse then well in a colander but don't bother to remove any stalks. There is no need. Place them in a preserving pan and heat gently for about half an hour until pulpy softly crushing the fruit occasionally (a potato masher is good for this). Pour into a jelly bag and leave to drip overnight into a bowl. Measure the juice and allow 500g/ 1 1/4 lb sugar to 500ml/1 pint as redcurrants are rich in pectin and acid and will take more sugar. Warm the sugar in a bowl in the oven then stir it into the reheated juice, dissolve the sugar then boil fast (recipe says for one minute but in my experience it is invariably longer than this it varies) skim and then pour into hot clean dry jars. Setting will occur rapidly and speed is essential. Cover and seal in the usual way. The yield from this jelly is small but it has a wonderful ...

Ever get a fancy for something to eat that you haven't had in a long time. I am like that at the moment. I quite fancy a plate full of Herring Roe on toast. As a child one of the dishes that used to be served up on a regular basis for Saturday night tea was Fried herrings roe on toast. Argh you say but it looks wet slippery and awful. Well as the saying goes never judge a book by its cover. They taste absolutely delicious and are very simple to cook. No doubt there is a season for Herring Roe - one can never tell these days. If I remember rightly as a child I think it used to be the winter months when we ate this tasty meal for tea, but I may be wrong. The last time I had them was last year - I acquired two tubs at a knock down price from the fish counter at Waitrose. I have been looking for them since, whether it has just been me in there at the wrong time. I will just have to keep on looking. Anyway they are very simple to prepare: Quantity of Herring Roe Flour Salt and P...

If you have Tarragon growing in the garden now is the time to preserve it for the winter months. Tarragon is a lovely green herb with the most wonderful aniseed flavour that goes wonderfully with fish and chicken. It is very simple to make, most of the work goes into gathering your items together and there are not many of them. Ever since I discovered this wonderful herb I have loved it and started growing my own and every summer without fail I make a batch of this vinegar for use in the winter months. I always use a Kilner type preserving jar of sorts to steep the tarragon in the vinegar and only bottle some off every so often. If you find a pretty bottle it can be decanted into this to present to a friend as part of a goodie hamper for Christmas.  Makes a useful filler for a Christmas hamper that does not cost the earth but the vinegar certainly lifts whatever it is added to. There are two types of Tarragon. I only use the French Tarragon not the Russ...

Ingredients 4 cups dried lavender I have pale lavender and deep blue combined 3 tablespoons of round orris root powder (this is what fixes the perfume) 1 tablespoon of ground cinnamon, mace and allspice. 6 drops of lavender essential oil. There are two methods of making pot pourri wet and dry. This method is the dry method. 2 days before you collect your ingredients together mix together the lavender essential oil with the orris root powder using a teaspoon to blend and combine the two together. Pop into a pot with a lid to mature for a couple of days. Put all the dry ingredients into a bowl and mix really well. Then add the oil and orris root mixture and combine really well. Put the mixture into a paper bag or a kar with a lid and store away in a cool dark place for about 6 weeks for it to cure. Use as required, adding whole spices, leaves, flower heads, flower petals for decoration and to bulk out. This can be used in an open bowl in scented sachets or in a proper pot pourri bo...

I love cheese and biscuits, the stinkier the cheese the better. My mum is very responsible for this as whilst she was carrying me someone mentioned a cheese called Gorgonzola> Mum had never had it before but she suddenly developed a craving for this and had to have some. So I was innoculated from the first with stinky cheese. Needless to say when Mum found out that she was carrying my brother it was early days and being superstitious she didn't tell my Nan until she was sure everything was okay. Well that was the intention, because mum developed a craving for Gorgonzola and my Nan took one look at her and said not again. She knew. Mild cheese is not an option in this house - it has to be strong and have flavour. Well cheese and biscuits is a common repast in this household, or a ploughmans or cheese sandwich served with a lovely crispy apple and a bit of chutney. Even the cheese is served with chutney or relish on the crackers - sometimes even a fruit cheese, although I h...

Bacon and Cheese Puffs Ingredients Packet of frozen puff pastry Enlish Mustard Cheddar Cheese - preferably mature - stinky and strong and/or Gruyere Baon preferably streaky but any other will do 1 egg Take a packet of frozen puff pastry a block or pre-rolled If block please roll pastry out once defrosted to a sheet approximately 1/8 of an inch thick. Cut into 4 inch squares which will make approximately 12. Smear English mustard diagnally from one corner to the other add a strip of bacon to fit over the mustard from corner to corner preferably streaky but any other will do. Then add a slice of cheese approximately 1 inch wide from corner to corner the same. Beat the egg in a separate bowl then egg wash one opposite corner and fold the other corner into the centre and then pull the egg washed corner over on top of the corner that you have just folded in. Egg wash the top of the pasry and bake approximately Gas Mark 7 for about 10 minutes until golden brown and puffy. Eat hot or col...

This is a dish from my OH's side of the family and keeps in the fridge for quite a while (that is if its not eaten first). Ingredients Cheese - preferably cheddar 6 tablespoons of vinegar mustard powder (enough to make a teaspoon full) or ready made mustard a teaspoonful Cube half a pound of cheese and put into a small saucepan with 6 tablespoons of vinegar (may need a little more depending on consistency - i.e. if too thick slacken down with some more vinegar). Add a teaspoon of mustard powder. Melt cheese and ingredients together slowly bringing to the boil can serve straight away from the pan on some toast and then place back under the grill to brown. Or can be put into a bowl or a jar and left in the fridge until required again. It will last two to three weeks in the fridge - not that it gets that far in our house. Can also be used in toasties with some slice onion. Dependent on the cheese it will either be sliceable/cuttable or i...

Dried Vegetables Chillies - I dry my own and they are the finishing touch to my home made pickled onions. To dry them I use a bodkin and string and thread them all on then leave up on the dresser to dry. I tend to do them as a garland or mini string done as a garland I can drape them over the dressers to add a touch more interest yet being practical as they are in the throes of drying. Dried Chilli ground down to a powder and then mixed with pepper and cloves is a very tangy seasoning for adding to pumpkin and/or squash. Dried Mushrooms I string mushrooms - you can do this with any edible variety of your choice - at time of preparation I keep to one particular variety to string - I mix them up in jars later on. I string them the same way as I do chillis only this time round I use a bodkin and string but I put a big not in between each mushroom and a little space. I then hang them out of the way to dry. Once dry I pull from the string and place in glass preserving jars. I then use...

It surprising what you can do with a pack of frozen puff pastry. My mum used to do these for us as children and needless to say that they used to disappear very quickly indeed. We used to have fun decorating them as well. 1 packet frozen puff pastry 6 oz icing sugar sieved to remove any lumps that have formed a little water to mix a little pink/red colouring 2 teaspoons of jam 1/4 pint fresh cream lightly whipped (these are also very good filled with buttercream but extra icing sugar and butter should be allowed for that version) Few drops of vanilla essence. Defrost the pastry - (this is important if it has been in the freezer) Roll pastry out into 2 strips about 3 inches x 12 inches usually at this point I split into about 16 mini strips Place on a damp baking tray and bake in a hot oven for 12 minutes or well risen and cooked. Place on a cooling rack to allow to cool. Mix up the icing sugar with the water to a reasonably stiff consistency so that it coats rather than dribbles o...

Well its been a horrible day so far. I sleep with the curtains and latch windows open during the summer months especially when it is warm and balmy weather. But this morning I woke up to a miserable white foggy world where it was absolutely teeming it down with rain. It has been like that ever since just loads and loads of rain. I haven't therefore ventured far and have been attacking the stack of ironing in the bathroom, about half way done. At one point I thought I would run out of coathangers but I have found the secret stash - hidden in other half's wardrobe. Thought was going to have to go out and buy some more - heaven forbid as I thought I had stacks - I just couldn't locate them. Now I know why! As I am speaking I have my mug of tea to one side and the sun for the first time today is trying to let herself known to the bedraggled human race. But then we need the water, for the crops and to live. It is one thing that we do need - its like buses though when ...

LOGS TO BURN Logs to burn, logs to burn, Logs to save the coal a turn Here's a word to make you wise, When you hear the woodman's cries. Never heed his usual tale, That he has good logs for sale, But read these lines and really learn, the proper kind of logs to burn. OAK logs will warm you well, If they're old and dry. LARCH logs of pine wood smell, But the sparks will fly. BEECH logs for Christmas time, YEW logs heat well. SCOTCH logs it is a crime, For anyone to sell. BIRCH logs will burn too fast, CHESTNUT scarce at all HAWTHORN logs are good to last, If you cut them in the fall HOLLY logs will burn like wax You should burn them green ELM logs like smouldering flax No flame to be seen PEAR logs and APPLE logs, they will scent your room. CHERRY logs across the dogs, Smell like flowers in bloom But ASH logs, all smooth and grey, burn them green or old; Buy up all that come your way, They're worth their weight in gold. Unfortunately...

Someone came a knocking at my wee small door Someone came a knocking, I'm sure, sure sure; I listened, I opened, I looked from left to right, But nought there was a stirring in the still dark night Only the busy beetle tap, tapping on the wall, Only from the forest the screech owl's call, Only the cricket whistling whilst the dew drops fall So I know not who came knocking at all at all at all By Walter De La Mere As a child I belonged to a local Church Community group known as the Pathfinders, a youth club of sorts and we were actively encouraged to learn new things via this association. One I remember was to learn the names and bring as many examples of wildflowers that we could - I won first prize for this a little ladybird book of wildflowers which I have to this day. Another time we were entered for a big area poetry competition for public speaking and I had to learn the above poem. I remember the day, I was only about 8 or 9 and we were shipped from Peterborough by bus,...

Here is the recipe for my home made Rock Cakes.   Ingredients 8 oz plain flour 1/2 level teaspoon of salt 2 level teaspoons baking powder 2 1/2 oz butter 2 1/2 oz sugar 4 oz dried fruit 1/2 teaspoon of ground mace maybe a little more taste and see what you think 1 egg 2 tablespoons of milk Cooked in about 20 minutes Gas Mark 6 or 400 degrees F Sieve the flour, salt and baking powder together in a bowl. Rub in the fat gently to the flour mixture until resembles very fine breadcrumbs, mix in the fruit and spice. Beat the egg within an inch of its life with the milk and add to the dry mixture. Mix in well with a fork - mixture should be slightly stiff not slack but should not be too sticky or wet the right consistency is when it leaves the sides of the bowl clean. Split the mixture into approximately 12 portions I use an inbetween sized spoon (it was actually my christening spoon) and pile the portions onto a greased baking tray (a litt...

Speak not - whisper not Here bloweth thyme and bergamot Softly on the evening hour Secret herbs their spices shower Dark-spiked rosemary and myrrh Lean-stalked, purple lavender Hides within her bosom, too All her sorrows bitter rue. By Walter de la Mere (1873-1956)

I have been browsing the web as you do via some adverts in the Home Farmer Magazine, which I hadn't seen before and have located the following company which seem quite reasonable on their prices and also offer a little more variety in jars and bottles. Their website is http://www.jamjarshop for those of you interested in having a browse. They certainly have the Bon_maman jars I was talking about in my earlier post.

Just to let you ladies know Lakeland have added even more items to their preserving range. I popped into our local shop in town on Friday and they now are selling Kilner Preserving jars and seals and also two different types of bottle for storing home made ginger beer a massive set of 9 and then the standard sized bottles with the proper spring lids. They also come in wooden carrying crates. They are approximately £30 a go maybe a little cheaper. They are obviously for the autumn catalogue. They are going to be ideal for making homemade cordials, squashes, home made liqueurs, ginger beer, apple pop, apple cordial. They are a little expensive but for the quantity I think it is a good buy from what I have seen on the Internet. So it may well be worth the investment because once you have these bottles you have them for ever unless you break them. I am a afraid that I am a little sad as I spot jars and bottles which are a useful size or slightly unusual and then save the bottles and...

It surprising what these few ingredients will make - go on have a go it is very light and moorish. And don't forget to store your used lemon peel and shells in the freezer to make a batch of home made lemon peel in readiness for Christmas i.e the making of the Christmas cake and the Christmas Pudding. To store all you need do is put the shells into a polythene bag or ziplock bag and just pop in the freezer. The recipe for home made peel I will post up separately. Oohps I mentioned that Christmas word - there must be something in the air. 4 eggs 4oz caster sugar 2 large lemons 1/2 oz gelatine 3 tablespoons water Separate the eggs out placing the yolks into a bowl with the sugar beating the mixture until pale and creamy. Grate the lemon rind finely and squeeze the juice from both lemons and add to the egg mixture. Place the gelatine into a small bowl or cup with some cold water and leave to stand for approximately 3 minutes to "sponge". Stand the b...

This is very light and fresh especially if chilled on a hot summers day. But there is a twist, you can freeze it for the winter months as well. This was the starter I had for my wedding breakfast. 1 small ripe melon (I use Honeydew if I can get it) 1 grapefruit peeled and segmented removing as much of the white pith as you can. 2 tablespoons of lime juice (if fresh limes are not available cheat and use lime cordial) it is just as good. 2 oz caster sugar Halve the melon and remove the seeds. Peel the melon halves cut the flesh into cubes and place into a sturdy container with the grapefruit segments, lime juice and sugar. Leave to stand in the fridge for a minimum of one hour. To freeze: cover label and freeze To serve fresh: place mixture into wine glasses To serve from the freezer: Take out of freezer put in fridge to thaw and leave overnight. Serve in glasses. Serves approximately 4 servings And it really is refreshing.  So now you have a pud...

No you are not going mad - I have only just noticed that the wrong dates are appearing on the photos published. Now I have got to work out how to stop it doing what its doing. Severe migraine forming! Many apologies trainee photographer flunked again. Nil points!

I don't know whether it is a country thing or not but my Nan always used to do a big bake and keep something in the tins for unexpected guests. It was a formality that she never budged from or compromised and good friends were often offered something to eat several cups of tea from the very large teapot and/or Mazawati coffee; if she had just got a new batch of wine that had recently been bottled an improptu glass of this and that would be offered as well. To say my Nan was interesting was an understatement. She was a very quiet woman who had her own set of priorities and a christian faith which she did not shove down your neck and allowed you to be yourself. She had a very good sense of what was right and wrong, as did my Popl. She was a very peaceful person and the home that my Granddad (Pop) shared together for 60 years was a very peaceful place a little eden in the madenss of the progressing world. Nan didn't often blow her top but if she did you knew about it. She was a...

As many of you know my OH is currently out of work like so many other people in this day and age and pennies are tight. Before he lost his job I regularly used to support my local charity shop(s) but unfortunately I have not been able to do this, of late and I have been looking longingly at some of the treasures that I have seen; but have had to walk away. For a time I haven't ventured in as I haven't wanted to be tempted. I have been a little sad of this, because it has been a win win situation as far as I am concerned I have managed to acquire some very lovely bits and pieces for my home which in turn helps fund other projects and people in need. But it has been a case of needs must and all that and you do have to cut your cloth according to your kelt. I love pieces with a story i.e a family story or something that has been found and repaired and made useful again. It may even be the story of how I found it but it all adds to the rich tapestry of our own individual world...

Getting into the swing of having a go at a tea cozy has abstractly tuned me into a song from my childhood. You know how it is when you get a tune in your head and it keeps playing over and over - well this one is doing that to me at the moment. This is by the original artist Jack Buchanan and the song originally comes from a show "Come Out Of The Pantry" (Goodhart / Hoffman / Sigler) I found this little link where the song is actually sung. It is from a much more gentle age where good old English manners were certainly the norm and not unusual like it is today. I have tried to put the link in but for some reason it isn't taking it. It is on You Tube http://www.youtube.com/watch?v=MGQASun9d8E. I am slightly ecclectic in my choice of music, I think it comes from the fact that my father always played the piano when I was a small child and my Granddad used to play the banjo. It was cheap entertainment and good quality family time as well - even if you couldn't sing t...

Let this little flame enter into your heart, soothe your pain and ease your sorrow May this little flame this violet flame give hope when your heart is heavy Let it enter the black spots and lifts the shadows Remember this little light this burning flame glows for your future But don't forget to live for today Carpe Dieum Grasp the mantle and live your dreams while the life force is strong This little flame lights your way so your path is firm and strong Let its glowing light penetrate your shadows and lift the pain and sadness Remember you tread lightly in this world and sometimes your strides are long Let you tread gently gracefully with dignity and grace For my friend Jackie who has recently gone an operation for cancer and has to undergo chaemotherapy treatment may she be strong. For Nita and Paul and their loved ones may they find the strength and love to enjoy today, so that they remember today tomorrow. For those that have passed before us and wait to hold our hands And my m...

These are just some of the books I have shifted from upstairs to the downstairs front room, I already have a free-standing bookcase which is absolutely chocca full and there are still more to come down.

Earlier on I posted about collecting ingredients together to make your own home made pot pourri etc. At that time I asked my lovely mum if she would mind collecting any dried flower heads from her garden, particularly the roses. Tonight we popped over to see her for a little while - didn't tell her we were going and surprised her. Bless her she has done as I asked of her she has been collecting the flower petals for me and drying them as I asked and tonight I have bought two jars of dried rose petals home with mer. I am rather chuffed as when it was my parents' 40th wedding anniversary I bought them a Rose for the Garden called Ruby Wedding. It has been a prolific flowerer ever since and it is this rose's flowers that make up the bulk of the petals. On an even more romantic note, my Grandfather George (mum's dad) on the day that my mum was born he was down at his allotment and brought back a huge bunch of red roses for my Grandmother Dora, and being as she was bor...

Well I have done one half of the tea cosy and am pleased as punch with the way it is coming along. Now just have to do the other side. All I need to do now is to find a pattern for the same sort of thing for egg cosies. Think they will look very swish on the breakfast table. Am getting the bug for these and I thought might make some useful Christmas presents. Also have plans for a Cream and Pink set to go with Summer Chintz service that have and also blue and white to go with the T G Green Cornishware crockery I have. Part 2 under construction

Well on Saturday managed to get a load of small cherry tomatoes that were at a very good price. Have managed to get 6 2 portion bags plus one mega back of small cherry tomatoes into the freezer. I use them up on pizzas, or to add to a soup base, or in chutneys or as part of a fry in the morning. Or cooked with larger and other varieties in a roasting tray in the oven with balsamic vinegar and brown sugar and then when caramelised served on warm hot toast. They have a multitude of uses if stored in their more natural format as that way you can utilise and get the maximum potential out of them. If you run out of tomato juice at Christms for Bloody Mary's for example just defrost some of the cherry tomatoes and put them through the juicer. So in effect have 6 plus meals taken care of for during the winter months and what better way to perk a meal up than with sweet cherry tomatoes.

Hello everyone I do hope you and yours have had a good weekend. I have been busy trying to dry the kitchen out this weekend as well as doing normal household chores and also washing, getting it dried outsides without using the tumble drier (trying to save the pennies and the planet. So guess tomorrow night will have a stack of ironing to do. OH has tried to fix my CD player to my digital stereo system but it looks as though it is going to have to go in to the shop for surgery as the CD player is not playing properly at all, so at least have established what the parameters are in this regard. I had recently bought a CD lens cleaner and also located the instruction book but can you find them when you want them - not a hope. Somewhere safe as usual. They will turn up. I have also been playing with some knitting. Now I don't consider myself a knitter, I am shall we say work in progress. However the other day I unearthed a load of patterns that I had forgotten about. Some of the...

Well in the past day or so have had one disaster after another - both unexpected both caused by the cats/a cat. Woke up yesterday morning to an egg encrusted kitchen floor. The cats had got up to where the eggs were being stored and smack a complete tray of eggs everywhere. Was not a happy bunny. Came and sat down last night left Merlin in the back room supposedly asleep. When I went through to the kitchen later on my way through Merlin was crying, which I thought was a little odd. Got through to the kitchen - he had knocked the kitchen tap on which had overflowed (as I had washing up to do in the sink) and the kitchen floor was under about two inches of water. (I have those lever taps which are easier for me with the arthritis but obviously not cat proof! I am waiting with baited breath as to what the third hazard is going to be! Needless to say I am slowly drying out the kitchen! Catch you all later.

Slithers of sunshine through grey black clouds Spitting rain that lasts for hours Gentle breezes, gusty gales, Occasionally it even hails Golden sunlight gently creeping Through dell and dale forever seeking Every nook and cranny thats dark Opening up the cobwebby parts Painting a colourful picture in all Better than steel grey skies so dull Gentle heat and red hot days Shimmering gleaming suspended globe in space Providing heat to nurture growth Gently spitting, major weeping, globules of rain pit-pattering, beating Like a drum, tarum tarum toray Softly falling, slightly gleaming Sleet then Snowflakes shimmering light, Falling quicker, in a dither Like a feather pillow packed real tight Slowing fall out, nearly stopping Leaving virgin snow pristine Covered pavements, not a foot track Dustbins wearing fancy hats Children sledding,calling squealing Rushing down the slippery ramp C. Pattypan 2009

http://www.youtube.com/watch?v=gYrdEBLecZg Lavender's blue, dilly dilly, Lavender's green When you are King, dilly dilly, I shall be Queen Who told you so, dilly dilly, Who told you so? 'Twas my own heart, dilly dilly, That told me so Call up your friends, dilly, dilly Set them to work Some to the plough, dilly dilly, Some to the fork Some to the hay, dilly dilly, Some to thresh corn Whilst you and I, dilly dilly, Keep ourselves warm Lavender's blue, dilly dilly, Lavender's green When you are King, dilly dilly, I shall be Queen Who told you so, dilly dilly, Who told you so? 'Twas my own heart, dilly dilly, That told me so Its wonderful to see the lavender in full bloom it creates such a lovely sight and such a lovely fragrance. I don't have any lavender here at the moment, but one day I aim to have a mini lavender avenue along the path in the back garden edging the lawn and also in the front garden edging the path as well. I intend to set my own seed and gr...

I have been making this recipe for flapjacks for years, the original recipe was for half the amount that I use, but then it was a less deep pan that was recommended for use, whereas I use one pan, but deeper so that you get nice chunky slices of flapjack. They go down very well on charity days that we have at work. But to get maximum results I nurse the mixture once it is in the oven checking every so often until the mixture turns a nice golden brown without being overdone. Oven setting 335 degrees F Gas Mark 3 Ingredients: 8oz margarine 8 level tablespoons golden syrup 6oz granulated sugar 16oz rolled oats 1/2 level teaspoon of salt Grease your chosen tin well. Put margarine and syrup in the pan and leave over a low heat until has melted together remove from the heat and then add the sugar, oats and salt. Mix and combine thoroughly. Turn the mixture into the prepared tin and even out. Cook in a moderate for oven for between 30 to 40 minutes until g...

I suppose today has been a really lazy day because of the constant heat and I don't tend to sleep too well in this hot weather. I spent a little while first thing catching up on my favourite blogs and then posting some on here as well. Its been a kind of introspective day for me today where things and posts have been sparking memories that I thought were dormant but which have come back with a rush of pleasure and a tinge of sadness for what is past. Yesterday evening I started to re-arrange the books shelves by the fire in the front room - I have a lot of classical literature in lovely bindings, but for practicalities sake have had to box them up and put them out the way so that I can put out some of the books I do use on a constant basis, my preserving and cooking books and my craft books. That is still work in progress as there are still some more to come down later on and there are still more books to box and put up. And I have an ever growing wish list of books that I would...