TARRAGON & THYME

Story telling takes many different guises, most often it is referred to as a child's past time, but I think stories are for everyone. Once upon a time those stories and histories were passed on from generation to generation by word of mouth,  and by some right characters, just as colourful as the stories they spun and wove magic into for a keen and  anticipatory audience until it was transfered by pen and ink to paper.  I think that is why a lot of us read so much becuase we love a good story and it is a form of escapism.  I still love listening to stories or dramatisations on the radio when I get the time, as listening or reading helps you create your own magic in your mind's eye, and each of us sees things differently. The most common guise is telling a story to a child, either making one up or reading from a book.  But there are also different genres poetry being another medium.  When I was at school I loved reading poetry; one of  my favourite poe...

I have been babysitting for my friend Eve who has been on holiday up in Scotland these last few days.  Not a cat or another animal not even a house, but her Bonsai Tree.  I was under strict instructions to keep it somewhere not too warm as it was happier in cooler temperatures so it has been in the smallest room in the house on the windowsill and it seems to be thriving. and also to keep it moist. There is something very intriguing about a bonsai, shall I say it has grown on me.  I had never really given them a thought before babysitting Eve's little plant, but find myself now considering actually purchasing one at some point in the near future.  I must say I have become quite taken with it.  I think by spending time each day with Bonsai that it has readjusted my focus and making me see what is right under my nose; it also gives me me time and thinking space.  A precious commodity in this day and age.  So helping someone has actuallty given me somethin...

When I first started out with my foray into the world of blogging it was very nervously I didn't have a clue about how to use the software or what my subject matter, would be ; but this has evolved with time and patience and through the help of very good friends.   I did not expect as many people to pop by and  visit who have done, or the regular support which has grown as a result.  Both of which I am very grateful and thankful for, but most of all for the friendship I have found along the way with people of like minds.The Internet if used properly is a wonderful vehicle and opens up so many opportunities. As I have  now hit a bit of a milestone with 26,000 plus hits I thought I would offer up a giveaway.  I had a long hard think about this not really knowing what to offer, but being as preserving is something of a passion for me I thought that it ought to be connected to this in some way and hopefully inspire others with a similar passion. I have ...

I have been making this chutney for the past couple of years and it is sweet rich and fruity with a spicy flavour.  This Chutney is one if you make it now it will give it time to mature and will be  ideal to give away as a small Christmas present.  Especially if you trim and decorate the jars up in pretty Christmas fabric together with a label giving suggestions on how and when to use it - and oh don't forget to put a use by date on as well.  Chutney usually keeps well so put a use by date of a year of making it on the jar.  You could also add a little recipe card as well.  I first found this recipe in a magazine quite some years ago and it was a couple of years before I tried it.  Unfortunately I cannot remember who provided the recipe for publication, so cannot give the usual commendations but it is a good recipe. I have found that most people appreciate a couple of jars of something in this way as it is usually different i.e. you cannot buy it in ...

Its been a cold un here in Peterborough today although we did have the sun out for a while and it looks as though its going to be a real cold one tonight with possibly the first night's frost.  Brggh don't do the cold.  I have been trying to tidy the house up today and seem to be failing miserably I have done lots it just doesn't look like it.  Will all come together in the end I suppose.  Although I have done a load of tomatoes passata style to bottle for the larder cupboard. Over 6lb in weight for £3 and it makes a good base for a pasta sauce or for a tomato soup.   Its cooling at the moment and the dishwasher is on with the bottles being sterilised .  All will have to do is then warm the passata up and add some lemon juice to each bottle and then should be able to water bath the jars before going up later on.  I am hoping I will get 6 or so jars (7 in total). The resulting passata is not strongly flavoured but it is tasty and good and I know t...

Hi everyone, sorry haven't been around and about but have had the dreaded lurgy.  The hospital have diagnosed me with Sorgen's Syndrome and suspect I have a soft connective tissue disorder which are both auto immune diseases, where basically the antibodies in my system are not working properly and so basically the antibodies in my system attack my system.  it would seem that the Raynaud Syndrome has been the trigger for this.  That's the simplistic version.  The steroids that I was put on by my GP in good faith, it would seem could cause more harm than good so I have instructions to be off them by the time I go back to the hospital in November, so I am busy trying to reduce these, but it has to be a gradual process, and the pain from my joints etc and the arthritis is something I am going to have to put up with for the time being.  I have also been prescribed plaquenil tablets (which contain quinine or otherwise known as hydroxychloreouqine sulphate).  I ha...

Was up early this morning, and today has been a different day all together, sunny, mild, just a slight breeze and best of all I haven't been cold.  However I think the temperature will drop again tonight - last night the wind was bitter round here.  We are slowly sinking deeper into the Fall or Autumn and slowly into winter. We went to collect some more apples, to pass on to my mum for puddings etc, but I also bought some sloes back as well; these I am going to use in an apple and sloe jelly to ring the changes.  I shall get more rosehips and also some haws in a couple of weeks time when I go back. I have plenty of apples now to be getting on with things.  Had a nice time out and Missy had a really good run.  Have some plums to use up so I think that will be making apple and plum jelly and also apple and plum jam.  Have plenty of ordinary plum so this again will make a change and the jam pan is handy as it frees me up to do other things whilst I am making ...

 Well  here's the recipe if you want to have a go as well Ingredients: 1kg of washed peeled vegetables - select 5 or 6 choices from the following list:- cauliflower or romanesco cauliflower or green beans cucumbers courgettes or green or yellow tomatoes tomatillos carrots small silver skinned onions or shallots peppers nasturtium seed pods (I have chosen cauliflower, romanesco, green beans, marrow, carrrots, onions tomatoes) 50g fine salt 30g cornflour 10g ground turmeric 10g English mustard powder 15g yellow mustard seeds 1tsp crushed cumin seeds 1 tsp crushed coriander seeds 600ml cider vinegar 150g granulated sugar 50g honey Method Cut the vegetables into small even bite sized pieces then place into a large bowl or bucket and sprinkle with salt.  Combine and mix up everyting well.  Cover the container used with a tea towel and leave in a cold place for 24 hours then rinse the veg well with ice cold water and drain thoroughly. Blend the cornflour turmeri...

Well needless to say tea was rather lovely and yes he left all the washing up. But the meal warmed me up as I was cold yesterday and it was indeed comfort food. Today was like any normal Saturday and I paid a visit to the veg shop as per normal.  Today though most of my money went on obtaining ingredients for doing the yearly batch of picallili.  Ever since OH and I have been together (well over 20 years) I have always made a batch or two of picallili as he is rather partial to this.  But last year I bought the River Cottage Preserves book by Pam Corbin and for a change tried her recipe.  It is by far the best recipe I have come across so far.  Everyone who tries this likes it.  If you haven't got this recipe book I suggest it is the one preserves book you should really invest in.  ISBN details are: 978-7475 9532 8.   The ingredients I bought were a couple of marrows, carrots, swede, onions, runner beans, cauliflower, romanesco, tomatoes...

Where is this year going to October here already season of mists and mellow fruitfulness, harvest festival, pumpkins damp weather grey skies and rain.  Ah well time to muster up a little bit of magic in the kitchen I have loads to do, but before I can start playing I have to get tidy and organised - which doing it properly is time hungry, but it needs to be done properly to save time in the the future. Kinda contradictory but I know what I mean.  I have let other half loose in the kitchen (not too sure as that's a good thing, as he always leaves the washing up)-  but hey a meal cooked by someone else is always a blessing so I thank my lucky stars.  We are having home made Cottage pie with a cheese crust - good home cooking comfort food at its best, warm up food and I am hungry. Its a quiet evening here, OH pottering in the kitchen, Missy gnawing her favourite bone, me grabbing a few minutes on here to start this post whilst listening to Strictly Come Dancing on the ...

Ingredients 2oz butter 5oz clear honey 5oz demerara sugar 10oz plain flour 1 teaspoon bicarbonate of soda 1 teaspoon ground mixed spice 1 teaspoon ground ginger 1 teaspoon ground cinnamon 4oz chopped mixed candied peel 1 egg 1/4 pint of milk Method Grease and base line a 1lb loaf tin. Melt the butter in a large thick pan over a low heat.  Take off the heat and stir in the honey and the sugar.  Mix well and leave the mixture to cool. Sieve the flour with the soda and spices, and stir in the peel. Beat the egg and milk into the honey mixture.  Pour into the flour and beat until very smooth. Pour into the tin and bake in a moderate overn (350degrees F/180 degrees C/Gas mark 4 for 1/4 hours. Cool in the tin for 5 minutes then turn on to a wire rack to cool. Serve sliced with butter. Scrummydelicious

I love toffee apples always have done since I was knee high to a nipper - children and big children love them and they are not difficult to make.  Ideal for a family party or for a bonfire night special, or just make a batch and see how quickly they get munched this recipe serves 12. Ingredients: 12 lollipop sticks 12 small apples 500g/1lb 2oz caster sugar 150ml/5 fl oz golden syrup Method Thoroughly wash and dry the apples then insert a lollipop stick into each one.  Set aside. Combine the sugar, golden syrup and 175ml/6 floz water in a deep heavy based saucepan. Place over a low heat and stir all the sugar until it has dissolved.  Use a wet pastry brush to brush down any sugar crystals that may have formed on the inside of the pan. Turn up the heat to high and cook the syrup without stirring until it starts to turn amber approx 4 to 6 minutes Line a baking tin with foil and lighty brush with oil to stop any potential sticking. When syrup goes amber ...

Double tragedy today, Tinky who we thought would well go before ther others as she hasn't been too clever for a while due to old age has also passed to the summerlands.  She too has passed in her sleep, I sat with her as she passed and prior to that she was calling to me, she  knew I was there, jusst didn't stir.  I think the final straw for her was seeing her adversary Poppy go this morning.  Poppy used to get bad tempered with Tinky, but really they were family despite the occasional spats. The above photo is one of my favourites of this most loving of cats who was ferrel when she came home to live with us - that was some 23 years ago when she was a kitten.  We thought she was black when she came as she had been living in some tyres, and gradually she cleaned up to black and white. I shall miss both my girls dreadfully as over the years they have been very good company, very affectionate and always a comfort when I was sad.  But at least both of t...

This recipe is taken from Sensational Preserves by Hilaire Walden ISBN 1-85029-7008-8.   And is one of the recipe books I use over and over as it has such a range of different recipes and techniques. I love Apricot but I am also partial to Amaretto liqueur. The combination sounded delightful to me so I have had a go. Ingredients: 675g/1 1/2lb fresh apricots 675g/ 1 1/2lb of vanilla sugar (I had plenty in the pantry that I had made as I use this in custard) 3 tablespoons Amaretto liqueur. Method *Halve the Apricots and remove the stones. Crack the stones with a pair of nutcrackers or a rolling pin or a hammer.  Remove the kernels and blanch them in boiling water for 1 to 2 minutes.  Drain and slip off the skins. Layer the Apricots and sugar in a non-metallic bowl and cover and leave overnight in a cool place, by which time most of the sugar will hjave dissolved. Tip the contents of the bowl into your jam pan (I used my jam machine) add 150ml/5 fl oz wa...

Its a cold wet miserable day here today in Peterborough the sort of long endless autumn day that I detest.  Its even greyer as I have got up to find that Poppy has passed to the summerlands in her sleep. That's a blessing for her but I am mourning her, but celebrating her at the same time.  Poppy came to me with her brother as a stray.  Their owner had moved and left them behind a brother and a sister.  I had too many cats at the time but they camped out in my greenhouse and I had bedding in there for them and they used to get fed every day.  They were so trusting the pair of them.  Her brother definitely formed an attachment to me and unfortunately followed me round to the shop one day, crossed the road and got knocked over.  He was still alive but had been left for dead.  We took him to the vet who indicated that he had sustained brain damage and it was kinder to have him euthanised.  As Poppy had always been with her brother we took ...

Its been a good day and I have enjoyed myself.   Half way through cleaning the fridge out mum called to catch up.   It turns out that I was not the only one who had been out for the day either.  Friends had taken my mum out to Melton Mowbray and they had had a nice day out there. Bless her she has bought me a proper Melton Mowbray pork pie back.  So it really has been a foodie kind of day. Mum also said that the family friends had taken her back home past the cottage that we used to live in when I was a nipper and where my brother was born.  She said it hadn't changed hardly at all.  It was one of the lodge cottages to Gunthorpe Hall. It sounds as though she has had a lovely day out as well. So we are popping over to see her and play catch up tomorrow during the day; and collect the pork pie. OH was hungry as was I  after our day out so he had his whelks with some bread and butter and I had some cockles and very tasty they were too.  As we had ha...

Well today has been a good day. Its been a foody day and very pleasurable from my persepective.  We had run out of proper kippers and I am quite partial to these for a Saturday night tea or sometimes for breakfast. I mentioned it in passing to OH and he indicated that the last lot came from the fish shop in King's Lynn and that if the weather was okay he would take me on Saturday.  So today have been to Norfolk.  Its been a lovely day weather wise and I enjoyed the drive too.  Its nice to get out and about now and then. When we got to King's Lynn we hit the fish shop and brought back 8 kippers (whole  natural ones not dyed), 1 pint of whelks, 1 pint brown shrimp, 1 pint of cockles, 2 fresh crab, (from Cromer for a crab salad) 2 pieces of soft goats cheese (for toasting under the grill on french bread, sprinkled with oil and served with mixed leaves), a hard goats cheese in a blue wax Ribble Valley Blue (very good) and 2 kgs of fresh Brancaster Mussels. Am going...

I have made a new found friend in a lady called Eve and have been helping her out on a regular basis teaching her how to use her computer showing her quick ways and sorting different loading bits and bobs on and generally teaching her and sorting her.  Bless her heart she has been so chuffed with my help she gave me this surprise card as a thank you.  I think it is lovely it is done in decoupage and apparently Eve used to do a lot of this kind of work at one time. Its little things like this that cheer you up and really make your day so thank you Eve.  I am going to frame this.

http://www.youtube.com/watch?v=MWk6L9T5-es   I love stories I have done since I was very little.  The menfolk of the family being extremely gifted in spinning a good yarn and me growing up with the ritual of the nightly fairy story or tales of local legend and King Arthur and the Knights of the round table.  Or even  made up stories like flying a magic carpet over Egypt.  There being one thing that these stories always inspired your own imagination and place to escape.  I still get very involved when I read however I do like medieval mysteries and modern day good story telling of days gone by whether by the written word or in song format.  This particular piece I am very partial to as it is a story in its self but also a well known musical piece that I remember from my childhood.  Its very haunting and gentle and speaks of a gentler age and lets the imagination wander.  Imagination is a great thing as it feeds our creativity and feeds our s...