So here is a pic of the area beyond the den R has cleared of brambles. On the left you can see there is more to do, mind you, as she nears the wall she will find a dip and in this are various discarded metal objects from the previous owner including and old hand mower.
Down by the bottom hedge is the bit I have done. The area on the right will be full of white wild garlic or ramsons in the spring.

I was looking out of my study window and there was the squirrel on the peanut feeder. Then I noticed two fat rabbits at the top of the banking and where there are two rabbits, presumably of the opposite sex, there is going to be TROUBLE!
Little breeders!
I am listening to John Renbourn's Traveller's Prayer from his Ship of Fools album. Once was involved with putting him on at a folk concert at Liverpool University in 1967 (I think). The less said about that the better.
We have had some pink viburnum bodnantense dawn in a vase but now it has gone over. I have trimmed the sticks and shoved them in the cutting bed - unlikely to root but you never know. (Or perhaps you do.)
Now, I know you think we are basking in the sun so here is a morning photo from the house to dispel any doubt that might be lingering in your grey matter.
Now, I know you think we are basking in the sun so here is a morning photo from the house to dispel any doubt that might be lingering in your grey matter.
Plenty of room for gloom especially when my friend P in NZ goes on about to being 26C out there. I can just imagine myself lying in the warm sea off the Coromandel. Unfortunately there is the large question of the journey. It is about time we had wormhole technology so I could walk into a booth here and step out in Auckland.
Back to gardens and stuff.
In the autumn I bunged some chopped mint into vinegar so I could have mint sauce (R does not much like it) with my lamb in the winter.
Back to gardens and stuff.
In the autumn I bunged some chopped mint into vinegar so I could have mint sauce (R does not much like it) with my lamb in the winter.
In my mother's recipe book are two alternatives :-
TO PRESERVE MINT IN THE WINTER
Pick young leaves and wash.
Chop very finely, almost to a mousse & put into a screw top jar - preferably with a plastic lined lid.
Make a syrup of equal quantities of vinegar and sugar - i.e. 1/2 pint of each. Boil syrup gently for 5-7 minutes.
Pour over the mint and screw down lid.
To use - take a teaspoon or so in a small jug adding more sugar and hot water and, if desired, more vinegar.
(I like to use a good malt vinegar if possible.)
MINT BUTTER
2 oz butter
1 heaped tablespoon fresh mint
salt, pepper and lemon juice
Pound mint in a mortar, add butter and pound again. Season and add lemon juice.
Good on lamb cutlets, grilled sole and in small quantities on carrots, potatoes and green peas.
Personally I like the rather hairy apple mint better than horse mint, it seems to have a sweeter flavour.