Category Archives: Garden

Mostly garden pictures and maybe the odd poodle

Burning away the Clouds

Today Radio 4 promised in a poetic moment that the clouds would burn away as the day went on and it would get a bit warmer. Here’s hoping!

In the garden, there are daffodils, the magnolia is unfurling a first bloom, the hellebores are at their best, and there is leaf burst here and there, with tight buds on the bay shrub and glossy new leaves.

A pair of handsome jackdaws are ripping all the moss out of our little lawn, which is slowly being colonised by daisies. I think the jackdaws have a plan.  They arrived about three weeks ago, figured out how to balance yin yang style on one of the feeders meant for the small birds, but are very equable with the other birds, yielding gently and avoiding arguments. My sort of bird!

The hawthorn is full of juicy green leaf clusters, the alliums are getting ready to play host to bees. I saw one huge bumble bee the other day, slowly going through the garden, but it really is too cold for bees to be out and about right now. The cardoons have survived the winter, as have many of the other plants; in particular, there is the thrill of peonies to come, big fat shoots making their way through the leaf litter.

I think of my friend Betty, who I keep safe in my heart,  when I see the peonies making their way to the surface, she loved peonies and planted them all round her Edmonton house. That’s how I know they can survive a cold winter!

Tubs full of last year’s spring bulbs are purposeful once more.

On the kitchen table I have some tulips from a kind friend, but it feels a bit like cheating . What do you think about cut flowers? I have very mixed feelings.

The wood pigeons are still feeding from their little ground feeder on the vegetable bed, the walls of which  have suffered once more with all the repeated frosts; the wooden seat under the birch trees has begun to rot away and is host to a determined fringe of fungi.  Some re-thinks due here in the next year or so.

By the side of the playing field adjoining the woods, the plum trees in the hedge are covered in tight little white buds; the first intrepid few opening only yesterday.

It can be a time of conflicting emotions. All this new eager life, looking for sun and water, space and time, love and death – the big stuff, the stuff I don’t blog about. OK, just one more thing…

Today it is a year since Alan Peck died. We miss him still and are grateful for the gift of his teaching and his life. I hadn’t known him that long, less than a year,  but his smile lit up a room and his welcome was extraordinary. If we all smiled like he did and opened our hearts the world would be a better place.

The Buddha said:
This existence of ours is as transient as autumn clouds
To watch the birth and death of beings is like looking at the movements of a dance.
A lifetime is like a flash of lightning in the sky,
Rushing by, like a torrent down a steep mountain.

THE ONLY THING WE REALLY HAVE IS NOWNESS, IS NOW.

What the caterpillar perceives as the end, to the butterfly is just the beginning.

Wintersweet

Chimonanthus Praecox

No snowdrops yet, it’s been too cold, but on the bare twigs of the chimonanthus praecox hangs a promise of Spring. Wintersweet I adore you!

And here is the new garlic, undeterred by last night’s frost

and here will be daffodils

In the meantime the kitchen is swamped with the smell of bitter Seville Oranges – the aroma of January in England

First batch being inspected. More to come.

Just keeping in touch (1)

Toast bread pretending to be sourdough

Warm milk, bread flour, a little cornflour, a little wholemeal, salt and yeast together yield a soft and tender loaf that toasts beautifully, makes great rolls and has a lovely colour. It’s not sourdough and I’m wondering if you add cornflour to a sourdough loaf whether you will get the same soft crumb… I’ve added the ingredients list at the bottom of the page.

Not had one of these in the garden before!

This little being is a white wagtail – we usually get pied wagtails in our towns, but not these. We get a grey wagtail sometimes, they of course are yellow bellied.  This morning saw one of the jays from the woods come into the garden as well as the usual gang of finches, tits and starlings. The wood pigeons are getting fat, they will become sparrowhawk food if they carry on eating all the food we put out.

Better late than never!

Christmas cake, christmas cake, mix and put in tin. This is Mr Lepard’s caramel cake and I baked it today.  I really enjoyed the bit where the cream hits the caramel and turns to liquid fudge. I quite wanted to stop there and just eat the whole lot with a spoon, but I didn’t…

Glad I used a deep tin and made a cuff for this one

This is an 18 cm diameter tin and the recipe came to the top exactly!  The cake survived baking and I will think of something to put on the top tomorrow. I’ll tell you what it’s like when we cut it.

PS: Someone asked me how to make this bread. It’s pretty basic but here we go….

Zeb’s golden toast bread:

  • 520 grams of full fat milk warmed to at least room temperature (aiming for a dough temperature of about 76 F)
  • 700 g strong white (bread) flour
  • 50 g of cornflour
  • 50 g plain wholemeal flour (not the strong sort, but the sort you use for pastry)
  • 16 g sea salt
  • 15 g fresh yeast or 1 sachet of active instant yeast
  • 1 tbsp barleymalt (optional – gives a nice colour to the crumb and some easy food for the yeast)

Mix dough in your preferred manner. I used a Kenwood this time. Milk in first, followed by yeast, barleymalt, salt and flours. You should have a medium firm dough that is easy to knead. Mix for about 3 minutes on lowest speed. Hand knead briefly and into lightly oiled bowl to prove for ninety minutes. Divide the dough into two, shape 650 g boules, final prove in 750 g size round bannetons, until doubled,  dusted with flour. Bake at 220 C for 30 minutes, reduce temperature to 200 C for 10 minutes more. Cool on rack. This dough will also give you a nice baker’s dozen of 100 g rolls.