Garden in Limbo

You might be puzzled at why this photo of our garden is the first thing you see, but look closely, this is not some ordinary garden photo, it captures life in our garden as we know it. 

The blue bucket on the garden chair, seems out of place, not really, this was placed there by Michael when he came around to clean the chain on his pushbike. There was quite a lot of thought gone into where to put the basket with residue oil and muck in it. He realised by putting it on the chair we would notice it every time we went outside and would give it a wash. 

Moving on, the surfboard is the centrepiece of the garden photo. Michael has a designer apartment and I am of the view, putting the surfboard in the apartment is a step too far, for our Kate. Make no mistake, I have no problem with it being here. Susan was walking around the house this morning singing ‘Wild Thing’, not sure if she meant me but at my age, you take all you can get. Surfboards seem to fit my profile.

Looking closer you can make out the grass behind the Christmas tree is brown, comes from the fact we had a huge courgette growing there. Summer fruits from the garden were good this year. We did enjoy fresh courgettes, lovely spicy chillis, a few tomatoes, lettuce, spinach and potatoes. We did get two crops of potatoes and they are worth planting next season. I was amazed at how many potatoes we harvested form one plant, 10 on average. Today we took the tomato plants and courgette bush out. Not sure if I will plant tomatoes next summer, picked about 10 and then blight took over. Those were 10 very expensive tomatoes. Our herb garden is still doing well, nothing like fresh herbs in a dish.

Jenson’s blanket, which he brought with him when we fetched him as a wee puppy, and some reindeer toy he was given lie forlorn and wet but do not despair. He will bring them in, wet and smelly, as gifts for us.

That Rattan chair behind the famous blue bucket was given to us by Helen and Mark many years ago. Talking of the Cooks, they are finally nearing completion on their villa in Italy, just the red outside to be repainted to a more earthy pink and the swimming pool to go in and they are ready to accept guests. This is no mean feat as Mark can barely speak Italian and he does not like to be ripped off, as is the norm in Italy. Oh yes, they see the English coming and make hay. Mark was saying it is an easy drive down to the villa from his estate in Holt Forest for a long weekend, 17 odd hours. Hopefully, we will be invited for a short holiday when the pandemic allows. Oh, did I tell you the villa has a vineyard and knowing Helen and Mark, it will not be long before his wines are adorning the supermarket shelves? Just a little problem on what to call the wine estate, MC Shiraz, M&H Pinot?

Another small item you might not have noticed, the Christmas Tree is still alive, this will be its 3rd Christmas with us and we have grown quite attached to that marvellous tree.

Hopefully, you are now not too puzzled at the photo of our garden life. I have added a wee recipe, which has won recipe of the month at Tarrant Close.

Spicy Beans and Chickpeas

Ingredients

1 Onion - chopped 

2 Cloves garlic - chopped and mashed in so salt

Half a fresh chilli - cut up or pinch of dried chilli

Tin Taco Mixed Beans in Spicy Tomato Sauce 395g

Tin Chickpeas In Water 400g

2 tbsp Bbq Sauce Classic

A dollop of Olive Oil for frying onions etc

100g Mushrooms - sliced

250ml Hot water

1 Knorr Smoked Chilli and Tomato Stockpot or vegetable stock 

Any leftover vegetable (about 300g) 

2 tbsp Double Cream 

Cooking Instructions

1. Add a dollop of Olive oil to a large pan and heat gently, add the chopped onion, Garlic, Mushrooms and Chilli. Cook for a while until tender.
2. Add Taco beans, chickpeas and then mix the Smoked Chilli and Tomato Stockpot or vegetable stock with the hot water and add to the pan.
3. Season, this means a dash of salt and pepper. Add the Bbq Sauce and any leftover vegetables. Simmer for 20 minutes, stirring often, the beans will stick to the pan. Add the double cream, 5 more minutes and it is ready to eat.
4. Serve with what you like, very good on toast the next day.