Wednesday, 19 January 2022

Sunday, 16 January 2022

The mornings are cold

 but beautiful.

As the mist lifts I spot a hawk in the orchard sitting in an apple tree. It is probably waiting for one of the pigeons  that come to eat my sprouts!

There are still a few flowers on the climbing Iceberg,

Sunday, 9 January 2022


We have had days of rain and strong winds and our daily walk has been restricted to just a short walk on the road. But this morning the sun shone and we put on our wellington boots to walk through the woods. The autumn leaves are now a mush and in places it was slippy  underfoot.

Once in the woods we could see the damage that the winds had done, splitting and taking down quite a number of trees.

The forester had been at work clearing and stacking the fallen trunks. There is plenty of brash lying around and I hope it will all be cleared before the bluebells start to push through. If not they will hamper the usual lovely spread of blue flowers.

The deer herd were huddled in the shelter of a clump of trees. and were disinclined to move when I stood to take a photo of them.

It was cold out and good to get back to the warmth of home, where the sun brightened the red of my roses from Aldi!

Tuesday, 28 December 2021

Christmas treats

 We have eaten well. (Please note, Tasker, my Yorkshire pinny!) Here is a recipe that was given to me by a friend many years ago. It is a favourite with our elder daughter who often asked me to make it for her birthday when she was small. She will be fifty in a few days time!













Langholt Layer Cake

(which is a dessert and not a cake!)

5oz flour

5oz Danish butter. Rub together and add

4oz castor sugar. 

Knead into a dough and divide into four pieces. Roll out into thin rounds and sprinkle each round with half an ounce of chopped hazelnuts. Bake the biscuit rounds on a baking sheet until golden.

When cooled layer the biscuit rounds with whipped cream and sliced peaches in alternate layers. Dust the assembled dessert with icing sugar.

If eaten promptly the biscuit will be very crisp. About eight servings.

Second helpings will be soft as the ingredients meld together. It never lasts long - we like our biscuit crisp!


 Another simple but tasty recipe to make is a chocolate log. I make a two egg fatless sponge.  I roll up the cooked sponge and when it has cooled unroll and spread with a layer of cherry jam, then a layer of whipped cream followed by a sprinkling of pitted black cherries. (I use the frozen packets of cherries from Waitrose.) Carefully rolled back up all it needs is a bit of greenery for decoration and a sprinkle of icing sugar to look very festive.


 Outside the rain fell and the wind blew - we were too full to care!

Friday, 24 December 2021

Happy Christmas


Dear Bloggers 

I wish you all a very

Happy Christmas

and better times to come in 


(Baby Jesus will be in his crib tomorrow!)

Tuesday, 21 December 2021

Vegetarians look away now.

There is a good amount of meat on the skinned cock pheasants. (Please note my pheasant plucker's pinny, a gift from my friend Sally!) I've looked in my recipe books to decide how to cook them.




I bought Mrs Beaton's book as an Easter present for my parents. After retirement my father became an enthusiastic cook . He behaved like a surgeon in an operating theatre. The rest of us, wife, daughter and grand-daughters scurried back and forth to the pantry, the sink, the knife cupboard to provide everything he needed for his recipes. But the results were worth it. Even the vegetarian  sighs nostalgically  at the memory of Grandad's game pie!

The book has an inscription that fixes the date of the gift.  The phone numbers of the local game dealers have been written on the flyleaf and there is a meat price list from the wild boar breeders and an invoice for venison steaks.

Recipe books are wonderful things, they are history books really.

The pilaf recipe is a light and tasty recipe and a good one for avoiding any shot. (Never bite hard on a pheasant casserole unless you want to damage a tooth!)


Louise Walker's book is one of my favourite and most often used books. The recipes are foolproof and very tasty. This is the recipe I'll be using today. Pheasant can be rather dry so I sometimes put an apple in the body cavity while it is cooking.

Sunday, 19 December 2021

A gift.

 We met the Shooter on Friday when we were out gathering the pine cone branches for decorating. He is a pleasant and interesting man, it is  always enjoyable to stop and talk with him. He told me he had shot well over seventy squirrels since October. I told him that he hadn't shot the ones who like  to eat walnuts because they had stripped our entire tree of its crop the minute the nuts were ripe and ready for me to harvest. He said he had caught most of the squirrels in the area of the sweet chestnut trees where we had been gathering the branches. "Yes" I told him, "just up from our house. They come up here for dessert!" 

The  Shooter showed Himself the gun, from Czechoslovakia, the same make as the one that shot Ronald Reagan. He loaded his ammunition and demonstrated the range and power by shooting into a distant oak tree. "That will blunt someone's saw in years to come," was the response from Himself, but we were both deeply impressed by his marksmanship. He described the lift that he had to calculate to compensate for the fall of the bullet over the distance covered. I hate and distrust guns, always recalling from childhood  a girl of my age who lost the use of her legs because her father had left his loaded gun in the hall of their farmhouse.

Yesterday was a dull day with quite a strong, cold easterly wind which carried the faint sound of the shooting syndicate at play in the woods. In the afternoon we turned on the sauna and stretched out in the welcome heat. While we were there the head of the shoot left a brace of pheasant hanging outside the kitchen door, two fat, male birds. Delicious! What handsome birds they are. We've hung them from a beam in the conservatory, they will stay there for a few days for the flavour to develop.


No good keeping the meat for our elder daughter to share when we collect her from the London train at the end of the week - she's vegetarian!  (Perhaps because she spent her formative years helping us to pluck feathers!)






 No wind today but very low light levels and a damp and swirling mist that makes the garden look rather mysterious. Behind the topiary yew tree is the bare-leafed walnut tree. You can see how large it is, quite a task for the squirrels to strip it of so many nuts.

Even at this unlikely time of year there is still some blossom to be found in the garden.