This week we have had some glorious sunshine and it definitely is looking more like Spring with wildlife bursting forth from everywhere.

I did a couple of new walks with the dog’s and found a super place for a picnic on a hot day with its own plunge pool, although it’s a bit chilly at the moment.

I also did my first foraging and will definitely be doing more of this during the coming months. I was told where to find wild garlic and managed to find it and pick a good amount.

The first thing I made was wild garlic and cheese scones. I found the recipe here

http://www.lavenderandleeks.co.uk/wild-garlic-and-cheese-scones/

I have blitzed up the rest ready to make wild garlic ravioli this coming week, so check out the blog next week. It will be my first time in making pasta!

Crafting wise I ran the first North Tawton Crafty Butterflies night. We had a go at creating the sea glass jars and crocheted bunny.  It was a really fun night and there of course was cake!

My daughter asked me to make a hamster taming pouch. Yes there is such a thing 🤣. Basically it’s a pocket which is warm and cozy to help them feel more comfortable being held.

I also started to crochet Mollie flowers which I am hoping to make enough of to create something, not sure what at moment as will depend on how many I make.

https://littlegreen.typepad.com/romansock/2009/04/mollie-flowers-the-tutorial.html

Following on from last week’s ‘D’ it should have been ‘E’ but the only thing I could find was Elder and it is not the right time to use any part of the elder. So we move onto ‘F’ and I chose –

Fenugreek a clover-like herb native to the Mediterranean region, southern Europe, and western Asia. Its seeds, which smell and taste like maple syrup, have been used in cooking and as medicine. Fenugreek is used as an ingredient in spice blends and a flavoring agent in foods, beverages, and tobacco. Fenugreek extracts are also used in soaps and cosmetics.

I created a blend of spices to cook the chicken in which whilst mild in heat had plenty of amazing flavours. I ground together

• Seeds from 2 cardamon
• Half tsp tumeric, ginger and fenugreek
• Quarter tsp cumin, garam masala

First I sauteed onions and peas in butter. Then added the chicken, I use thighs as they have more flavour, along with the ground spices, 3 cloves of chopped garlic and salt and pepper. Cook until chicken has changed colour but not cooked through. Add half a tin of chopped tomatoes and half tin coconut milk and then put in casserole dish and leave for at least 4 hours to allow flavours to be absorbed. Cook in oven for 40 mins on 180 degrees. Serve with rice.

The weather is beginning to improve and therefore I hope to get out in the garden more, tidy up the beds, freshen the gravel areas I created last year and plant up some hanging baskets.

Until next time, keep finding new experiences and challenges.

Chris x