TARRAGON & THYME

I love the Moon that big bright glowing orb that hangs in our skies in all her glory once a month and its full moon in a couple of days time. I am now supposedly a grown adult, and I still adore the moon, but as a child I was always very aware of the moon in all her glory. I was always fascinated by the shadows that the moon used to cast and the silvery moon beams as they used to reflect off items. Pure magic to a child who flew on magic carpets to Egypt with her father at bedtime, ,saw the sphinx the pyramids and camels roaming under a massive expanse of sky. These were my normal bedtime stories and we couldn't wait for bedtime as my father was a born story teller and kept us entranced. My father encouraged my imagination and gave me a place to go to escape once life got too tough in the big wild world. To me she, the Moon is magnificent and always has been - sometimes more beautiful than at others especially when you get a proper harvest moon when she seems to develop a go...

Now that summers here how about planning a few special treats for either in the week after the children get home from school or for Sunday afternoon Tea. Here are a few well tried recipes for your delectation. Makes approximately 1 3/4 to 2 pints of ice cream Ingredients 10-12 Mandarins to make about 18 fl oz of juice if using fresh Mandarins) (You can use canned Mandarins for this recipe but because they are far sweeter reduce the amount of sugar to 7oz) Juice of an orange 9oz caster sugar 9fl oz double cream plus some for serving Mandarin segments to decorate Method If using fresh mandarins divide them into segments and then whizz them up in a food processor with the orange juice, whizz for about a minute and then strain though a fine sieve. Measure 18 fl oz of juice - use any extra for something else or a fresh drink. Add the sugar and stir until dissolved. Whip up the cream and fold in the juice. Spoon the mixture into a plastic or stainless steel bowl to mould and then freeze...

Come walk with me my friend a little way To keep each other company as we travel on our paths each day Through thick and thin through strife and many problems all untold Its the depth that varies, not the thickness nor the fold To smell the roses, love the light and dance the dance Be it a waltz a quick step or a quick romance There are days that are happy, full of smiles and grace Where sun shines lovingly and fleetingly upon your face A grin that glows and spreads panoramically from ear to ear Then there are days of gentle summer dripping rain Trickling, till puddles form again Or sunny soothing warm enchanted days With brilliant sunsets in the sky beautifully displayed Or gusty winds that gather speed apace Whether it be on a country path or polluted city road Or through a wood, or bending river or the lode Or lightning and thunder completely in your face Its the journey that defines who we are and what we we face Not the objects or scoring points or causing strife Its the lessons...

Well it was hot last night and I was late to bed. I had had a very busy day and was tired and could not settle. It was far too warm so at midnight last night I was watering up in the garden! There really is no hope for me; but I am glad I did. Needless to say the plants are all watered up tonight - I don't think the neighbours would put up with my nocturnal wanderings for another night! Well hasn't it been a scorcher. I am very grateful to have been working in an air conditioned office today but by did the heat hit us when we came out a lunch time. Had to go over to see my dear mum tonight - we went to see her yesterday afternoon and left dinner cooking whilst paying a short visit. However it turned into two trips as muggins managed to leave the keys at my mum's and didn't realise until we got home.Boy was I popular! The van was too warm despite the windows being down - its cooled down a lot to what it was but its still far too warm trouble is I don't sleep ...

Well I was browsing the cookery book section in Waterstones on Saturday - as you do to see what new delights if any they have gracing their shelves, when this book literally leapt off the shelf into my hand and erhm came home with me. Its cal led The Home Creamery by Kathy Farrell-Kingsley and it is a little gem. I quite regularly make my own yogurt - this uses that principle and takes it a step or two further. The ISBN No is 978-1-60342-031-0. It is split into sections: Part 1 - Cultured Dairy Products Covers: Yogurt, Kefir, Butter, Piima Butter, Buttermilk, Creme Fraiche, Quark and Sour Cream. Part 2 - Soft unripened cheeses Covers: Cream Cheese Cottage Cheese Ricotta Goat Cheese Mozzarella Mascarpone. The third section covers recipes using the above mentioned ingredients. Lets say I am going to be playing a tad in the kitchen and have a go at doing my own. I bought cheesecloth over the weekend in preparation. I thought I would share

This is very refreshing and very simple to make; it is also very cooling. I use this regularly to freshen my skin up. Ingredients 1/4 pint rosewater 1/4 pint witch hazel Combine both ingredients in a bottle and shake together - its that simple. If your skin is really oily adding more witch hazel will make it more astringent and suitable for an oily skin. Equally if you have dry skin add more rosewater. if you have exceptionally dry skin add a few drops of glycerine to the mixture this helps balance the ingredients out and makes a very soothing addition.

Today I have started the process of drying the rose petals of my above shown plant which is relatively easy. This particular rose has no scent which is a pity but it will still if dried properly help bulk out some pot pourri later on in the season and take some of the essential oil that will be added then. I use kitchen roll to lay the rose petals on, which is initially draped across a tray and then the petals are sorted out petal by petal. I cup the rose from underneath and then drawn all the petals together and then tug gently this should loosen the petals from the stalk and the stamen section of the flower. I have found this the simplest way of disconnecting the petals from the stem. I then segregate all the petals out on to the kitchen towel on the tray singly. If you look closely at the rose petals right at the point there is a white "heel" - this is the bit that has been connected to the stem and is often referred to as the white part. If you are frosting or crystal...