Tame Week

As Sunday was a complete washout I didn’t go anywhere but the rain stopped on Monday which was the Bank Holiday so my eldest daughter and I went into Tavistock to have a mooch around the Pannier Markets and get some lunch.

I found two lovely paper napkins and used them to create two decoupage tins for my kitchen island, very summery ❤️

I still have not located Lovage although one of my friends from back in Oxfordshire informed me she had recently pulled and divided her plant and could not find anyone who wanted it so had to throw away! 😢

This week we are on ‘N’ and I have chosen Nigella seeds they are also known as black cumin. Nigella may provide an array of health benefits. The most well-researched benefits include protection against cell damage and inflammation, improved blood sugar control, a stronger immune system, and a healthier heart and brain.

Nigella seeds are widely used as a spice and condiment in Indian and Middle Eastern cuisine. They can be dry-roasted and used to give a smokey, nutty flavor to curries, vegetables, and beans.

I made falafel, there are a few things I changed to the recipe below, I did not add chilli or sesame seeds. I mixed the Nigella seeds into mix and chopped feta into small pieces and mixed into whole mixture. Personally I will bake my next batch as not keen on frying them. Flavour was really nice and great with my homemade Tzatziki for simple a lunch. Here is the link

https://www.sainsburysmagazine.co.uk/recipes/starters/feta-and-nigella-seed-falafel

It was a pretty tame week and did not do any actual exploring with the dog’s, I am hoping to do better this week with the return of the nice weather.

The garden is beginning to really spring into life so looking at doing something with the downstairs garden. It is the area that gets the morning sun so would love to make it into more of a little chill out space with bistro table and chairs.

Finally a quick check in on my 16:8 diet, it’s going well and I am much less hungry in the mornings and definitely cannot eat as much at mealtimes. I lost 0.4kg (0.8lbs) which is not huge but definitely going in the right direction.

Have fun this week.

Chris x

Taking a walk on the Wild Side

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

All about the C’s

I had a lovely visit with my daughter down in Plymouth last week, the sun shone and everyone and their dog was out enjoying the day. I took our two littlies Mouse and Adira and our house guest Sunny. They were all extremely well behaved and nice and tired by the end. We had lunch in a fab cafe called @rocketsandrascles where I had an amazing chicken, avocado and pesto toastie on sour dough bread. They are located by the marina in the barbican area. Well worth a visit.

This week was a crafting and cooking sort of week.

Easter is fast approaching and last year I made crocheted bunny bunting, one of which I actually sold! I found the pattern and refreshed my memory to make some more. The pattern for these can be found here

http://lovethebluebird.blogspot.com/2012/04/spring-bunny-tutorial.html?m=1

I also created a very cute egg cozy bonnet the pattern is on my crafting page here
https://www.facebook.com/542220883361347/posts/814134786169954/

My spices and herb feature has reached ‘C’ and this week I decided to use capers.

Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy, Morocco, and Spain, as well as Asia and Australia. It’s most often associated with Mediterranean cuisines, but enjoyed worldwide. Brined or dried, the caper is valued for the burst of flavor it gives to dishes. It adds texture and tanginess to a great variety of recipes, including fish dishes, pasta, stews, and sauces.

I decided to make salmon burgers with a remoulade sauce for a couple of friends who came to dinner. I actually remembered to take a picture! The sauce I adapted by adding some Cajun spices, just enough to give it a little kick. The burgers held together really well and would probably work quite well on the BBQ. You can find both recipes here
https://www.acouplecooks.com/remoulade-sauce/

My friends A and S asked me to add my recipe for the dessert which is a variation to a lemon cheesecake.

250g digestive or gingernut biscuits
100g butter
300 ml double cream
395 ml can condensed milk
3 lemons grated peel and juice

Crush the biscuits and melt the butter and mix together. Whip the cream until stiff and then add the condensed milk and mix. Finally add the grated peel and juice and mix together. You will notice the mixture thicken up.

I then divide the biscuit mixture into about 2 with a little saved for the top and then layer up in a dish and chill for a couple of hours.

I hope you are encouraged to do or make something a little different this week and until next time I’m leaving you with this piece I saw which sums up my feelings now I’m Sixty.

I am no longer waiting for a special occasion; I burn the best candles on ordinary days.
I am no longer waiting for the house to be clean; I fill it with people who understand that even dust is Sacred.
I am no longer waiting for everyone to understand me; It’s just not their task
I am no longer waiting for the perfect children; my children have their own names that burn as brightly as any star.
I am no longer waiting for the other shoe to drop; It already did, and I survived.
I am no longer waiting for the time to be right; the time is always now.
I am no longer waiting for the mate who will complete me; I am grateful to be so warmly, tenderly held.
I am no longer waiting for a quiet moment; my heart can be stilled whenever it is called.
I am no longer waiting for the world to be at peace; I unclench my grasp and breathe peace in and out.
I am no longer waiting to do something great; being awake to carry my grain of sand is enough.
I am no longer waiting to be recognized; I know that I dance in a holy circle.
I am no longer waiting for Forgiveness.
I believe, I Believe.
-Mary Anne Perrone

Chris x

Weathering the Storms

For those of my readers that are in the UK I hope you weathered the storms with minimal damage and disruption. In my part of Devon we were under an Amber Warning and whilst very blustery I know it could have been so much worse. Apart from debris around the garden I faired well and with this weekend’s dry and sunny weather I have been able to tidy up and even gave the lawn a little cut on the highest setting. I also raked out all the horrible patches of dying moss and once the warmer weather is here will be able to re-seed.

My tomato seeds have all germinated and have popped their little shoots out. Now to stop them going too leggy! I have just planted my sweet peas and the first sowing of peas (I generally do a small amount once a month during the spring in order to keep a steady supply of them during the summer.

My window sill’s in the conservatory are rather full, what with my geranium and fushia that I am over wintering.

I finished my macrame wall hanging and have to say the hardest part was creating the flower but I’m relatively happy with it.

Another crafting project I created this week were some sea glass effect coastal vases made from pizza sauce jars, white glue, food colouring and string. A great little project for kids as well as adults. They look lovely on my kitchen island filled with daffodils to celebrate St David’s Day on 1st March which is also one of my childhood friends 60th Birthday.

Last week I gave you ‘A’ in my spices and herbs feature, so guess what I am giving you ‘B’ this week. Now there was a lot to choose from and I would have loved to have done Borage but it just is not the season for it. I will definitely be getting a borage plant for my garden this year so will hopefully be able to do something then. I turned to Basil instead, yes I know it’s not unusual or in fact something I have not used before. Basil has been shown to boost your body’s health in a variety of ways. It can help protect against infection, lower your blood sugar, lower your cholesterol, ease joint pain, and protect your stomach. I found a recipe that used it in a way I had never thought of doing. I made a dessert, I know surprising but actually rather pleasant. Fresh basil mousse, the full recipe can be found here

https://www.seriouseats.com/fresh-basil-mousse

Go on give it a try, as long as you like the flavour of basil you won’t be disappointed.

I’m off to Plymouth today to visit Mia and if the weather stays fine, hoping to discover a new area of the city with the dog’s and a new place to have lunch.

Until next week