There`s fun in a
workout with fork and spade in the fresh air . As good as
a punch bag (it has been one of those weeks) .Happily ,weeds growing super fast in the warmth, and infesting
snails are at the receiving end of my energies.
I dig and thoughts come, like how there is sanity in the unpredictability
of nature. Give me this
violet (above) pinging with unseasonal colour and
vigour over a mush diet of commercial uniformity. Bring on the super green alliums bursting
with early green shoots and, over there , a
radical forget met not, glowing with delicate cobalt blue flowers And even though I canít tame nature I can attempt to work
The hazel hurdles are
up. Easy to mount the stakes in the boggy soil and they should make a good backdrop for
garden shoots this spring. Iíve
recycled the worn out willows ones and put them in the vegetable patch (see
below). Theyíll look good with sweet
peas curling up in summer.
I am planning a new shoot bathroom in the attic and to line the downstairs bathroom in tongue
and groove mdf cladding. Iíve my eye on
a cast iron
bath with feet for the top room and Pigeon
dark grey to give it warmth and
contrast to my mostly white house.
On the fabric side of
things, I have recently seen luscious colours in sleek contract textures
designed by fashion designer Raf Simons for Kvadrat
. And there are interesting retro prints in Heals`
first fabric collection since the seventies`.
I seem to need more
raw food at this time of year, something to do with winter depleting our
bodiesí stocks of nutrients maybe, or simply a desire for crunch and colour.
Here Ďs a simple winter salad, from my recipe
book that you might like to put
2 or three carrots,
peeled and sliced into thin sticks.
200g red cabbage
1 head of chicory
handful of pomegranate
handful of chopped
few mints leaves, to
garnish ( my local Turkish shop has a steady supply all through the year)
for the dressing
1 tbsp olive oil
2tbsp Seville orange
juice or lemon juice
1garlic clove finely
salt and freshly
ground black pepper
vegetables, pomegranate seeds and nuts in a bowl. In another small bowl, whisk
the olive oil and orange or lemon juice until amalgamated. Add the garlic and
season. Add the dressing to the salad, mix and garnish with mint.