Author Archives: Joanna

Red Leaves and Sweet Osmanthus

Corylus purpureaI tend to associate red leaves with autumn but we have lots of plants and shrubs with red leaves throughout the year.

This is the Corylus Purpurea, the purple leaved hazelnut/filbert that gives us so much joy  whatever the season.  This photo was taken with Brian’s compact, a Canon G10.

corylus purpurea catkinsIt has red catkins in the winter, followed by these extraordinary leaves that start off a deep dusky red/purple and turn green as the summer turns to autumn and then produces nuts in the autumn. The squirrels bury the nuts and we find seedlings all over the place. We have rescued some of the seedlings and they are growing happily in pots until they can be rehomed with friends. I am thinking about a little guerilla planting as we have a couple that no one has claimed….

This is an ornamental red crab apple. It has wonderful dark pink blossom but the most pathetic little fruits that are no use for making jelly. Not the best choice in the world!

The flowers come after the leaves – any day now.

osmanthus

And here is my osmanthus bush having its moment of sweet scented glory. When I come home after dark the scent knocks you sideways. I wish it flowered for longer but I treasure this week when it puts on its best show.  I brought this plant from my old house where it had sat in a pot for years and planted it out and it is so very happy!  I have seen teas made using osmanthus flowers, but I don’t know how one would go about it. Should I collect the flowers?osmanthus flowering

All photographs by Brian!

Almost perfect Falafel (No. 2 in an occasional series)

falafel

Today’s packet mix is falafel!

Brian mixed up a batch of Dan Lepard’s perfect pitta bread dough from that seminal work, ‘The Guardian Guide to Baking’  24 November 2007 –  this is the recipe that almost qualified for the title of ‘the easiest bread in the world’.

If you haven’t read this it begins like this

Biting into a tender, freshly made and baked handmade pitta reminds me how stale and tough the shop ones are…

I was hooked neatly with that one sentence and I’ve been baking bread ever since. There’s no turning back once you’ve made your own pitta bread. So don’t try this at home, or you will unleash the daemon baker within. You have been warned.

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Chocolate Mint Pecan Brownies from David Liebovitz

Chocolate After Eight Brownies David Liebovitz

This one caught my eye and held it long enough for me to print out the recipe, scan the ingredients, and pick up a box of After Eights when I went out to get the Saturday papers yesterday. (The flowering plant is a ‘false’ forget-me-not or Brunnera macrophylla – Jack Frost in case you’re wondering.) Continue reading