First, the “Food” part of this post
At last I have put my matching pair of Dartmouth Pottery vases to good use. A dear friend gave me a lovely bouquet which comprised mainly spray chrysanthemums, but also included 1 spear of sweet Williams, some eucalyptus foliage, and a single red rose.
I think when such bouquets are made up for supermarkets, if they have some flowers which they think might not stay the distance, to use a horse-racing term, they pop them into bouquets with other flowers rather than discard them, and if this is the case, we the consumer are the ones who benefit. The rose in question isn’t in either of these vases, though, but on the breakfast table, in isolated splendour, in a pretty cut glass bud vase.
I think the two arrangements – which took less than ten minutes to complete – would’ve been even better had I totally stripped the flowers from the stems, giving me an endless supply of single blooms. The downside then would’ve been very short flowers and they wouldn’t have been suitable for these quite deep vases. (I’m now beginning to think I should’ve done what 99% of people would’ve done … popped the bouquet just as it arrived (sans cellophane wrap, of course) straight into a vase! But I have so wanted to use these vases for their intended purpose!
Under “Flowers” I would also add that we paid a brief visit to the local garden centre yesterday and, perhaps for the first time, I was able to find all that I hoped I might get: three heucheras, a couple of heliotrope, some white trailing lobelia, a new chives plant as Barry-the-dog has a habit of ‘watering’ the one in the garden which has ruled out using it for culinary purposes! We also found white antirrhinums, pink antirrhinums, white cosmos, pink cosmos, a gaura lindheimeri (which has spires with pink flowers, and is a perennial) and a new hosta to add to my small hosta collection – we were never able to grow hostas – the slugs and snails ensured that – but since we put them into pots, and then put sharp grit on the top of the soil, and also stood the pots on gravel, we’ve not had a problem. I hope I’m not speaking too soon!
The first roses are appearing on Gertrude Jekyll …
And the pelargoniums by the back door are doing well …
Now to the “Frolics” part of this post
Our little grandson had his 5th birthday party today in a local village hall (a very nice, modern village hall, I might add). It isn’t his actual birthday until next week, but the party was held today, and it was enjoyed by all. Lots of nice things to eat, a very pretty birthday cake, and two bouncy castles (indoor variety) which the little ones really enjoyed – and music to dance (or run around!) to. But no photos of this event as it is not my policy to show photos of our family. You will just have to imagine 20 or so four/five/six year old, boys and girls, charging about having two hours of unmitigated fun (getting them to the tables for their tea party was, as the saying goes, like herding cats. But eventually they all sat down and I have to say were very well-behaved.)
And finally, to the “Food” part of this post
… where you can see not only our breakfast this morning, but also the single red rose from the bouquet.
This was a simple breakfast, but one we enjoyed … porridge for husband and a warm brioche with apricot jam for me with some lovely early English strawberries, and a cup of tea.
As this was just a very light breakfast, for me in particular, we had a little mid-morning snack with a cup of tea. Just a few Carr’s Cheese Melts with a scraping of low-fat cream cheese and a single slice of cucumber (without the skin or the seeds removed.)
Lunch was nice and simple, too. I decided to make a tomato salad, but adding a few extra ingredients to make the salad into a full meal (and even adding a slice of ox tongue to husband’s plate, but not to my own.)
It doesn’t look a lot, does it? But it was delicious and I felt full after eating it. Into a bowl I put slices of ripe vine tomatoes, some chopped red onion (I only chop them when they are large and slightly woody, as some onions go – once I find small red onions, I will add them as thin slices), torn up fresh basil leaves, a couple of chopped spring onions, sea salt grains and black pepper, and then I added my own vinaigrette (the usual mixture, 3-to-1, i.e. three tablespoons of cold pressed *rapeseed oil, 1 tablespoon of balsamic vinegar, and a dash of runny honey – I didn’t add any wholegrain or Dijon mustard today – all into a screw-top jar and given a good shake) and then gave the whole lot a good mixing in the vinaigrette before piling onto our two plates. Then I added some cubes of feta cheese, cut up a single rasher of bacon, fried the small pieces until they were crisp, dried them on kitchen paper and sprinkled them over the salad. Finally, I added some salad cress, and then quickly fried some small cubes of bread in the oil in which I’d cooked the bacon and made a few croutons for each of us. We enjoyed this with slices of bread and butter. [* good quality olive oil could be used instead]
If you want an easy, tasty summer salad, then this is it. This is something I could eat every day in summer.
And now, as there is (yet again) nothing I wish to watch on television, I am going to read the paper and also my latest magazine which arrived this morning …
Another predominantly pink cover – very pretty and light and summery. However, I’d rather have bedside tables (than chairs) with reading lamps and somewhere to park my glass of water, spectacles, and a book!
Have a good weekend, everyone.
Until next time.