TARRAGON & THYME

On Saturday on one of my trips to the veg shop I ended up having an interesting discussion with the owners. They were saying how difficult it was getting sourcing the produce they required to sell in the shop. Eatch time they went to their main supplier things were getting less and less. Earlier in the season they also indicated that they were having difficulty getting the variety of the produce they wanted particularly with regard to fruit. They told me that a lot of the exotics are imported and that because of the recession the suppliers were not getting what they wanted money wise from this country so were basically taking the produce to those who would in effect pay top dollar. Never mind that they had always received constant trade from this country. They are only a small independent shop - the produce they do have has always been very good and they waste very little and are quick enough to realise when they can still get something back on produce that is starting to date lik...

Well have had a very busy day so far. Went to my local veg shop and ended up buying all sorts of goodies to process. I bought: Corn on the cob [Frozen in the freezer] Apples Oranges [For Orange Wine. Orange Curd, saving the peel and home made mixed peel] Lemons [Lemon Curd, Lemon Squash, Save the peel, Salted Preserved Lemons] Grapefruit [Grapefruit Curd, Mixed Peel] Cherries [Cherries in syrup (bottled) Cherry Brandy] Victoria Plums [Plum Jelly, Chutney] Black Plums [Plum Sauce] Pears [Bottled in syrup, Spiced Pears] Mini Pears (whole in syrup) Tangerines [Curd, pomanders for Christmas] Cooking Apples Chutney Red Cabbage [Frozen in the freezer for use with pheasant and game) Leeks [Frozen} Raspberries [Raspberry Vinegar] Strawberries [Strawberry Jam, part of summer compote for freezer for use at Christmas] Blueberries [part of summer compote for freezer] Peaches [Part of summer compote for freezer and and also 5 Spiced Peaches and Spiced Peache...

Its lovely here this morning the sun is shining it is mild and warm and best of all I don't have to go to work. I love mornings like this so calm so beautiful everything going at its own pace sometimes hurried sometimes slow. But at times like this I want to be in the countryside every morning, breathing in the fresh clear air waking up to the sound of birdsong coming to gracefully and simply being. I was woken by a young cockerel crowing this morning, someone who owns their own house is keeping chickens further down the street; he is becoming a regular alarm clock for me and I find myself missing him if I don't hear him. Not everyone appreciates natures alarm clock though but reminds me of when I used to stay at my Nan's and "the alarm clock" used to go off regular as clockwork (her cockerel). Well have things to do places to go am popping down to the hospital later on but have a load of things want to catch up on. OH half is away fishing so tomorrow morning ...

We saw the Consultant yesterday evening and he was very positive very upbeat was confident that they could control the situation with mum and to that end he was involving the surgical team and they were going to put a camera down to find out what was going on. My brother and I left reasonably happy and were able to give mum some idea of what was going to happen. Overnight apparently she has been really poorly and they havenot been able to stop her throwing up. The Consultants have spoken again and have decided that they were going straight in with an exloratory operation and as they put it would have a good look around whilst they were there. The operation was scheduled for as soon as possible although they were awaiting information from Addenbrookes before they could take her down to theatre as they had to check with the specialists there about her medication particularly her anti rejection therapy. (mum had a liver transplant about 19 years ago and is one of the longest surviving pat...

I have been nosing through my books again and I have come across this recipe which I intend to try (once I have enough wine saved up to use) - Its a real excuse for drinking red wine - well I think it is. The Recipe comes from the Organic Cafe Cookbook by Carol Charlton ISBN No 0-7153-0940-4. Peel 2 oranges (2 per bottle of wine) so that the peel comes away in one lovely looping piece. Hang up to dry for at least 2 weeks. Collect the bottle ends of red wine and put into a lidded preserving jar topping up each time you have some remnants of red wine. Once you have enough wine together to make a couple of bottles of wine place the dried orange peel in a wine bottle with brown sugar to taste and pour in the wine. Cork and leave to stand for a minimum of 2 weeks until the wine has soaked up the taste of the orange peel and the sugar has replaced the taste of vinegar. Serve and enjoy

My brother and I have been to see the specialst today - a very nice man inspired us both with confidence. They suspect that Mum may have a blockage of some sort and are dragging in the surgical team to check her out. She has had various operations over the years so there may be some scar tissue which can cause adhesions and lesions. Mum has also lost 7 inches in height through Osteoporosis; so when they Xray her they are not necessarily getting a clear picture as everything is compressed down and the part they need to examine they cannot get at without putting a camera down. They (the medics think it is highly treatable and that they will be able to keep her stable through the use of drips etc (she had a bad night throwing up again last night and today) and apparently her potasium levels are very low which is why she feels weak and fatigued. At least they seem to be doing something. I am going to get some tea shortly and then it will be back up to to the hospital.

Ingredients: 8 Unwaxed lemons 1 litre vodka 250g/oz white sugar Method Begin by carefully taking the peel off the lemons very thinly do not use any of the white pith as ths is bitter and ruins the flavour.Alternatively use a grater to take off the lemon skin. Combine with the vodka in a kilner type jar with a lid and leave to stand and infuse for about a month the posh name is to macerate. Once the flavour has imparted into the vodka add the sugar, stirring or shaking daily until it has completely dissolved. Strain I use coffee paper filters to take away any sediment, and or peel if in strips, decant into screw top bottles and store in the freezer. Always serve this well chilled.

The choice of fruit is up to you basically any hedgerow fruits can be used in this recipe. Use just a single fruit or a mixture of fruits, Wild Damsons, sloes,, elderberries,rosehips, blackberries,blueberries in fact any of the edible fruits that you find in the hedgerows. What you make now will not be ready for a year so it might be worth doing a couple of batches at a time. However if you want to eat the alcoholic fruit afterwards probably best not to put too many rosehips or haws in. Ingredients 500g fruit of your choice either one blend or a mixture (but remember to keep notes on your recipe so if you find a combination that you particularly like you will be able to repeat it) 500ml of gin 500g sugar 1 litre clean dry wide necked jar with a screw top lid Pack the fruit sugar and gin into the jar. Cover with cling film and then seal with the screwtop lid (stops any nasties getting in). Label the jar (very important as otherwise you will end up having a blind tasting - which can be i...

However there is a genuine reason. My mum was admitted to hospital overnight last Saturday night and has been hospitalised ever since. I am therefore backwards and forwards to the hospital at the moment when I get home in the evenings. Have been very worried as seemed to get poorlier and poorlier, but today although not out of the woods her eyes were brighter and she seemed more alert than she has been although she is still not eating properly. This is what my brother and I are really concerned about and we have asked to see her Consultant to try and find out what is going on with her. So please bear with me I will back with you all very shortly Take care my friends. Please don't forget about my give away please even if you have no story enter your name and will draw all names out of the hat. xx

Its getting darker earlier or I seemed to have noticed it more particularly this week. Gently as the sky gets blacker - it seems to have a reflective sometimes luminous quality sometimes green sometimes purple sometime ochre. I love to be on the coast at this time of year to watch the last glimmers of light as the sun goes to be bed on our continent only to wake up on another, and to have that last drink in a local pub before retiring for the night. But it is the stillness of the night that talks to me - I wish I had time to sit to soak it in properly. I love the stillness, just to sit, listen and simply be; to hear the calls of the wildlife, to feel the breeze on my cheek and the salt on my lips and when down near the sea to hear the roll and lap lap lapping sound of the waves as they come in to the beach. The light that is left is impressing an autumnal quality to it already - a little earlier than usual - even nature seems to be ahead of itself with the blackberries out with an earl...

I have all the ingredients in and I plan a little play. The blackberries are in the freezer, the brandy in the cupboard and the sugar in the pantry . Mr Grumpy Guts keeps reminding me that I have chores to do and all I wanna do is PLAY. Think I will be doing this much later on - care to join me, 1 kg blackberries 115g granulated sugar 75cl bottle brandy Lighty crush the blackberries with a wooden spoon before putting into a wide necked bottle and adding the brandy. Leave to steep and macerate for about three months then strain through a jelly bag or you can use coffee machine paper filters which help filter out any sediment and which can then be disposed of. Decant into sterilised bottles and seal - put in the alcohol rack in your pantry/store. Bring out as home-made liquer to your guests at Christmas. Don't want to share - keep it in the corner and have a treat now and then.

Ever wondered what secret message the choice of flowers will give to the recipient well here is a list I came upon by chance and which I thought I would share with you. The Victorians were great ones for sending a "secret message" Acacia - secret love. Almond blossom - hope. Amarylis - pride splendid beauty Anemone - forsaken. Apple blossom - preference. Bell flower, white, gratitude. Bluebell - constancy Broom - humility. Camelia, red - unpretending excellence. Camelia, white - perfected excellence. Carnation, red - alas for my poor heart. Carnation, striped - refusal. Chammole - patience Chrystanthemum, red - I love Clematis - mental beauty, purity Columbine - folly Daisy - innocence Elderflower - compassion, consolation Everlasting flower - unfading memory Forget me not - fidelity, true love Hawthorn blossom - hope Heartsease - remembrance Hibiscus - delicate beauty Honeysuckle - devotion. Hyacinth - unobtrusive loveliness Hyacinth, blue - constancy Jasmine, white - amia...

Home made Yoghurt is very easy to make and you produce in quantity for a relatively cheap price compared to what you may pay in a supermarket. Plus what you are making is natural yoghurt which means you choose how you use it. Yoghurt is good for you it helps to keep the right bacteria in your gut so that your system digests your food properly. It is especially good for people who have ongoing stomach conditions suc as Diverticulitis and IBS. Helps to soothe the gut and make sure that the right bacteria is being encouraged, as in some conditions this is the main reason for so much discomfort. A regular dose every day does the system good. It certainly helps me with my immune system problems. It can also be used in a multitude of ways;you can use it in main meals, as a dessert with the addition of a fruit puree, you can freeze with the additon of a fruit sauce to make home made ice lollies for the children - plus you have the added knowledge of what has gone into it. Plus if you buy a se...

Well I managed to get the kitchen finished today all nicely scrubbed and everything in its place. Have had a busy day. Made some sultana scones which is the same recipe that I posted for sweet scones but with a handful of golden sultanas thrown in as well or any mixed fruit or alternative fruit of your choice you could use a preparatory mixed fruit, or raisins or ordinary sultanas, cranberries, dried apricot. Very easy to do and quick. I was always taught by my mum that if you had the cooker on you packed it to the gunnels and used it to do a bit of baking as well and get the most out of having the cooker on in full swing. That's why Mum always traditionally bakes on a Sunday morning when she is cooking the Sunday joint. We had roast rib of beef for dinner this evening cooked with garlic roasted in its skins and then mashed into the juices from the meat, veggie water added, seasoning, redcurrant jelly, marigold gravy mix and some cornflower. I like meat cooked with garlic. Wasn...

I have never made this before so cannot vouch for what it is like but nothing ventured nothing gained. Just read the recipe and thought it might be something nice and different to have available for the Christmas put down or for when I have friends for dinner. I like to have something different available, and after all its about making use of those ingredients you have to hand. I can usually locate all the ingredients in the house somewhere. Ingredients: 250g dried apricots coarsley chopped 500 ml/2 1/4 cups dry white wine Scant 150g/ 1/2 cup clear honey 150ml/2/3 cup of brandy Method Steep the Apricots in the wine in a non-rective bowl for 12 hours. Pour the contents of the bowl into a saucepan then bring slowly to simmering point; stir in the honey until dissolved. Remove from the heat cover and leave in a cool place - but not the fridge. Leave for three days sitring occasionally. Strain add the brandy and bottle as normal. Store for at least two or three months before drinking. Make...

Well it has been quite a pleasant day today. Started off with going to the butchers at Helpston Willowbrook farm where purchased a rib of beef for tomorrow's dinner, some boar sausages, smoked bacon, 3 venison steaks, two packs gloucester old spot pigs liver, some Onion Relish, a wedge of Lincolnshire poacher cheese. And then we went for breakfast in their new coffee shop cum restauarant (called the Granary) and came to peacefully and civilly. Had a bacon bap and cups of tea and OH had the full English breakfast. We then came back home where I was dropped off at the veg shop where I bought cauliflower, broccoli, carrots, leeks, sweetcorn, 6 cobs cherry tomatoes, celery, plums purple and red, apricots, oranges apples, melon, lemons which are now in the second fridge for processing. I was also given some over-ripe nectarines. Not bad for about £15 all in. However, OH was intending to go fishing - but he hasn't as he has an upset tum. maybe next week he will go again its bee...

Mum used to make these when I was very little - I loved dates and figs then and these are very moorish 1/2 lb stoned dates 4 oz self raising flower 6 oz caster sugar 1 pint water - dash of vanilla essence 4oz porridge oats 4 oz butter Boil the dates with the water, cool and add vanilla. Mix the flour, oats and sugar together and rub in the fat. Press half the mixture into a tin 7 inches by 11 inches (sorry I don't do metric) cover with the dates and top with remaining mixture. Cook at 350 degrees F for 20 to 30 minutes. Mark into slices whilst hot. Leave in tin to cool. Decant from tin - I store these in tins.

I hate wasting things - especially if I can get a second use out of something that has already been used. Plastic pots - margarine tubs or butter tubs as long as they are sturdy enough I wash dry and then re-cycle as storage for apple sauce and fruit purees in the freezer. Also good for putting sauces in; home made ice cream and for putting excess food in for one portion meals rather than wasting anything. The sauces can be used in a variety of ways too, not just as sauces, but as spreads and also to incorporate within a cake. I also use the fruit puree on muesli breakfast cereal with some natural yoghurt and toasted sesame seeds. Very scrummy. You can also use the puree to make muffins or apple sauce cake. So there is a lot you can do with a variety of things. Margarine or butter tubs I use for putting in left over food that will make a meal for one and freezing or doing small amounts of ice cream for use in the week I re-use pop bottles as well. I cut the top part of the bottl...

Ever needed a pudding in a hurry and don't think you have anything to use and relatively cheaply as well. Home made cordials or even bought cordials can be used as a light and refreshing dessert which doesnt take forever but it helps if you do a bit of pre-planning i.e. make the day before you require it. So you don't make your own syrups/cordials! Well you can use shop bought ones as well like Belvoir Elderflower cordial as an example. Basically the quantities are half cordial to half water with the addition of beaten egg white if so desired. (So say you were using half a pint of water then you would use half a pint of cordial/syrup. There is no need for any additional sugar either) Put mixture in the freezer trays in the fridge, when mixture starts to freeze take out and beat mixture to remove crystals. Re-freeze. Do this once more and you should have a light and delicious sorbet. If you have an ice-cream machine/sorbet maker just put your mixture in and let the machine...

Well here are some of the flowers that I have dried whole for use in pot pourri. I have dried cornflowers and whole rose heads and I must say I am quite pleased with the results for a first effort with whole flower heads - never attempted this before. I currently have bay leaves and other leafy material drying and I thought that to make the pot pourri look aesthetically pleasing from the top the whole flowers would finish off the pot pourri. All experimental of course but am getting there very slowly. Will post the recipe(s) for pot pourri separately.

Well its been a hectic weekend again - and have had major move-its and cleaning in the dining room. Well erhm it wasn't quite planned honestly. Ever started something and wished you hadn't. In an earlier post I referred to trying to persuade OH about purchasing a pine dresser top to put some shelving on the wall in the dining room to hold my ingredients jars etc. Well after much debate (some of it heated) I eventually got my own way and to say I am very chuffed is an understatement. The dresser top is in excellent condition and only cost £20 - is solid pine and according to the shop I got it from - he thought it was Ducal! OH then disagreed with where I wanted to put it and we eventually came to a compromise. He had also suggested that we move the freezer from where it was in the corner and put my CD Chest underneath to give the impression of a full dresser and I must say it does not look too bad at all. Whilst the furniture was out I spring cleaned behind every piece. ...

Thank you so much Elizabeth - it is much appreciated I understand that the brief is to pass it on to 5 blogs that you thoroughly admire I nominate: Rowan from http://circleoftheyear.blogspot.com Rowan is a very spiratual lady I wish I had her peace and energy. Rowan strikes me as a very calming and soothing energy and who is very passionate and puts her heart and soul into whatever she does. I love reading about her little forays to places of interest around the country and about the herb courses that she has undertaken with Christina Stapely. I also love her photographs and the enthusiastic way she speaks about her subject Jennie aka Bovey Belle http://codlinsand cream.blogspot.com Jennie is absolutely wonderful and an absolute fount of knowledge I love reading her nature notes and also about her archaelogical forays around the country; very passionate she loves her animals and horses is a wonderful cook and like me loves the old recipes and ways of doing things. Her husband restores ...

Because my time is limited I tend to have a lot of posts that I have prepared in the pipeline stored on my Dashboard like ladies in waiting already to step onto the stage. I then just post and add bits as I think about them and often just copy and paste into a post or posts for that particular day - it saves me time especially during the week when I am working and especially when I have photographs to download. Being as a I am a novice blogger, this has been the way that I have come up with to process as much as I can with very little time. Do any of you have tips as to what you do to be more time effective. Look forward to hearing from you

Got some wallpaper lurking in the cupboard from that big decoration job. Don't know what to do with it. I use mine for lining the shelves to the fireside cupboard in the dining room. But you can also use to cover note books to put your own spin on and jazz it up a bit. I have also lined the shelving under the stairs with wallpaper to store my bottles of preserves there. I chose a bright green wallpaper and painted the cupboard out in white to make it look lovely and clean. . I have a small linen chest up in the back bedroom which I use as a sewing cupboard. I quite fancy painting it a turquoise/sea green and then lining it on the inside with paper to make it look good so it is both decorative and practical. That is one of the jobs on the list. You can also use to line the insides of old freestanding cupboards; give them a paint job on the outside and then give them a complimentary lining on the inside. sliding wardrobe doors, can also be covered. Makes nice lining for ch...

Silly question, but you can get a second life out of your toothbrush after its done cleaning your teeth. I store any I have to replace in an old jam jar under the sink - so that when I need one for a particularly fiddly job (my fingers are not as dexterous as they were as a result of the arthritis) and I find them really useful for applying leverage and pressure on a particularly fiddly items to clean. I recycle mine for use in cleaning nooks and crannies and places where I cannot get my fingers in like cleaning in the groove around the base of taps; and cleaning grouting and the seal around the bath. I also use them for removing any debris on the fridge and cooker seals. I also use them for getting into delicate pieces of jewellery. I use the brushes both dry and wet. Sometimes I dip the brush in dry salt and then use lemon juice as it helps eradicate lime scale from dripping taps. So next time you have to replace the toothbrush recyle it don't bung it

To celebrate my 4000th + visitors to my little blog and to thank you for your support I am having my first give away. I am offering The Victorian Book of Ribbons and Roses by Deborah Schneebeli-Morrell. Its a lovely little book and has several ideas for making things for your home like rose bud pomanders, rose sachets, a rosebud heart just a few ideas for starters, it also gives other projects based on the Victorian era. Little things that help make your home yours. But then it is the little things that matter most. This book will I am sure appeal to the novice crafter and the skilled crafter alike. All you have to do is email me with your name and address and a short anecdote about a memory, item or event that is very special to you. I am afraid I am terribly sentimental and it is to me the stories that mean the most even though they are often hidden. I will then make a draw out of a hat at the beginning of September, and with your permission relate some of your "anecdotes" ...

If you are a regular tea drinker as I am, you will notice that your mugs and cups over a period of time need deep cleaning. I was taught many years ago by a friend called Jean who was a cleaner at the place I worked at the time, that the best way to clean your china cups/mugs or pottery mugs is to put a teaspoon full of biological soap powder into the bottom of the cup/mug pour on boiling water and leave overnight. Next morning wash as normal and the cups should come up lovely and clean. This method of cleaning the mugs, works every time for me. But it also preserves the integrity of the glaze. I believe that a lot of people used to pour bleach into mugs/cups with boiling water. The only draw back with this is that it eats into the glaze of the piece eventually.

I have been reading a lot of late about Vinegar , how to make it, its uses in cooking and its uses in cleaning and I have had my nose in a book that I didn't realise I had got. What Vinegar you say - I said that too until I tried it. I had always been bothered that if I used Vinegar for cleaning it would make the house smell horribly vinegary. Far from it, it is excellent with boiling water and washing soda for cleaning the house. It makes the house so much cleaner. Sorry if I am waxing lyrical about Vinegar, but you are speaking to the recently converted - bit of a bore aren't I. However, having five cats in the household; wanting to be more greener and kinder with my methods of cleaning i.e. leaving minimum carbon footprint etc; I have very sensitive skin and have psoriasis quite badly at times; and also being mean - not having many pennies has made me more watchful and trying to use things that I do have in the house - I always have different vinegars in being a bit of a pic...

Anne from Silver Sewer has tagged me - the first time I have been tagged - thank you Anne. I am not quite sure if I have it right. but I believe I have to tell you about 7 things about me that you may not know. Here goes: I learnt how to belly dance and used to go regularly to classes until something else I do collided with the dates. But it is good exercise and I would thoroughly recommend it. It is a very sensuous dance and a very creative form of dance, but unfortunately gets a bad press at times by innuendo. I am a Reiki II qualified - I help people help themselves and stay positive. I have been a full time step-mum in my time - not an easy job at the best of times and I worked full time through the process as a legal secretary for 8 1/2 years purely doing Social Services child care work. I am an empath - I tune into people, feel their hurt, feel their pain go through whatever it is with them. I also feel their excitement and their joy I don't just see black and white - I see t...

Hello everyone, sorry haven't been on line to update for a day or two but I went to a very good party on Saturday night and I didn't get to bed until 4.45 a.m. We had a lovely time and it was wonderful playing catch up with everyone. We had strawberries and champagne,smoked salmon, pate and french bread, cooked chicken prawns, prawns and more prawns, cheesecake, black forest gateau, .... there was no end to eat and the beauty of it all was that it was like a pick n mix everyone took something. We even managed to get through three bottles of port between 3 of us! And we never stopped talking. I was up at 8.30 a.m. with a mug of tea in my hand, enjoying the peaceful early morning. My friend's garden backs onto the river - she has a very large four bedroom spacious house. And as soon as you walk through the door its as if the house hugs you - the energy there is so wonderful. I sat under a rose porch just sat on my own quietly coming too and enjoying the peace and quiet...

Happy Lammas or Lugnasadh. Its August where is the year going to. Walking to work in the morning I pass blackberry bushes and they are already full of fruit and ripe for picking. It has also felt a little autumnish or back endish the past couple of days or so - whether that's due to the rain or not, but I think that we may be having an early autumn this year if the fruits are anything to go by, so keep your eyes peeled. There are also plenty of Rowan berries about. Haven't been to check on elderberries and sloes yet but will do so in the next few weeks or so. I had a bit of a sort out last weekend and during the latter part of this week and managed to accumulate three large bags of bits and bobs which I no longer had a use for so I took that to the Charity Shop first thing.I also sent a couple of books I no longer had a use for. I have Been busy scrubbing the kitchen out today and only half way through it. Am washing the walls down as well as in the throes of prepping t...