Our blog is dedicated to seasonal living - to enjoying the now; making things; the scents of home; sewing, and searching out bargains. we believe that much of the pleasure is in the journey..in the making and creating, even if in a simple way.
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There's such a heady perfume from the philadelphus (or mock orange, to give it its common name). I like the way that white flowers show up particularly well as the light falls...we've a white rose that really glows at dusk. And walking past neighbours' gardens this evening, I caught beautiful scents of summer...ah!
It's Wimbledon, Andy Murray did his best and we must have strawberries to celebrate...now there are juicy English strawberries in the greengrocers we can really enjoy them. This flan has shortcrust case filled with custard and covered with either whole or sliced fruits. Just need the Champagne now!
6oz eslf-raising flour
3oz sunflower margarine
half pint full cream milk
2 eggs
1oz sugar
4oz strawberries
a little strawberry jam or recurrant jelly for the glaze
Rub the margarine into the flour until it resembles fine bread crumbs. Add a little cold water and bring together to make the pastry. Wrap in clingfilm and place in the fridge to chill.
Grease a 9ins flan tin. Roll out the pastry to fit. Bake at 150C, gas mark 2 for about 15 mins.
Warm the milk but do not let it boil. Beat the eggs and add to the milk. Stir in the sugar. Pour into the pastry case and bake at 150C, gas mark 2 for about 25 mins.
When cold, arrange the strawberries on top. Warm the jam a little and brush over the strawberries to glaze.
This could not be easier to make...and tastes good
3 unwaxed lemons
5oz/150g sugar
2 pints/I litre & 140mls boiling water
half-oz/10g citric acid (health food shop)
Scrub the lemons. Using a potato peeler, thinly slice the rind and put into a large jug. Add the squeezed lemon juice, the citric acid and the sugar. Pour on the boiling water & stir until the sugar has dissolved. Strain and put in the fridge.
The white clematis is a picture still...at least it was an about an hour ago when this was taken. It was sunny then; not now though. We've just had darkened skies and blustery rain. Trust me to forget that I'd opened the big window in the conservatory...some mopping up there. And I've left the washing on the line - huh!
You wouldn't get much tea though. I couldn't resist this bargain dolly's tea set...all bright, spotty and perfectly formed. Isn't it dinky? And I love the little hamper with it's red gingham lining. Milk and sugar?
A Ladybird book I'd wanted to get my hands on for ages arrived in the post this week. At the summer festival in Much Wenlock there was a book fair in the Priory hall and I asked for a copy of The Farm. So here it is at last.
I like this particular book because of the Tunnicliffe illustrations and it's one I most remember from childhood. Isn't it wonderful how certain books, the pictures and being read to stay in the memory so clearly...to the point of being able to recite the story practically word for word.
These were planted in pots last year, and are just beginning to ripen. I suppose you can have a little taste of home-grown, even if you do not have a garden - which seems to be the "on-trend" message! Oh, how I hate current sayings..."on-trend"...yeuck!
Like many people I absolutely love wild roses; we used to know them as dog roses, for some reason. They are so sweetly-scented and seem to be everywhere at the moment.
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In our book this has been put in the winter section, but what the heck?. With the best sausages from the butcher and some stir- fried or steamed vegetables, it is serious comfort food!
1lb good sausages
4oz, 110g plain flour
Pinch of salt & pepper
1 egg
275ml milk
Preheat the oven to 220/425/Gas Mark 7. Make the batter by sifting the flour, salt and pepper into a large bowl. Beat the egg, and using a wooden spoon, beat well into the flour. Gradually incorporate the milk. Put the sausages in a dish and place in oven. Cook the sausages until brown, turning ocassionally, (about 15 minutes). Remove the dish from the oven and pour in the batter. Reduce the oven temperature to 180/350/Gas Mark 4. Bake for about 30 minutes until the batter has risen and turned a golden brown. Serve immediately.
Every year when the well dressing takes place in Litton there's a garden open to visitors. As you can see it's a riot of colour, bursting at the seams with all my favourite plants. It's only tiny, no lawn, but a quintessential cottage garden...must have a very enthusiastic gardening owner.
