A Little Farther

Little by little the world is beginning to open up once again, and with a return to some sunnier days we've been getting outdoors, going just that bit farther than we have been for a while and, if I'm being honest, it is going to take me a bit of getting used to.

I think I have allowed myself to become far too comfortable staying close to home, which is unusual for me, as there's nothing I like more than exploring and discovering new places. And so, even though my initial plans for when restrictions were relaxed, included climbing Helvellyn as soon as I was able, the reality is very different and I find I am needing to take things much more slowly. That's fine, however, there's no hurry, especially as my fitness levels are not what they were :)

It's been a good week. A huge treat for myself and Lily was a socially distanced meet up with friends at a local park. I can't tell you how lovely it was to see the children playing together, and it was both wonderful and reassuring how they just got on with it without hesitation, even after all this time. The resilience of children never ceases to amaze me. And I can't tell you how good it was to chat with friends over coffee and put the world to rights for a couple of hours.

The sunflowers in the garden are opening up now. Unfortunately, we lost one to some strong winds, but I have put the broken stem in some water in the hope that it might still flower. We have two types this year. The usual tall bright yellow ones, which I love, and some smaller reddish orange ones, which although still lovely, are making me think of autumn and I don't want to wish my time away.

Enjoying the evening sun.

Midweek, we went in search of raspberries, although we didn't need to look very far, there are an abundance of them on the side of a nearby hill. We gathered just enough to make four jars of jam.

Earlier on during lockdown I made some dishcloths for friends, who were delighted with them. I still had some cotton left over, so this week I tried a new crochet pattern instead of a knitted one and I'm really pleased with how they've turned out. 

Unfortunately, the sourdough starter hasn't worked out as well as I'd hoped. After initially looking very promising it turned to gloop, so I decided to start over, this time using a small bowl rather than a jar and it looks like it's doing much better. I'm keeping my fingers crossed for a better outcome this time.

J. X

Welcoming Summer

The end of the school year is almost upon us and, as usual, I am fighting a constant struggle between structured days and winding down for the summer break. It really didn't help that Lily returned home last Friday with her P.E. bag, school report and wellies. My brain has already begun switching to holiday mode and yet we still have three more days of school to go!

As you can imagine, we've had a busy couple of weeks here with so much going on, but with the arrival of warmer weather and anticipation of the holidays, life has taken on a definite summer vibe.

In the garden the cabbages, kale and cauliflowers are growing at an alarming rate - they're huge! I didn't realise just how much growing room they required and I may need to remove one or two. The strawberries are all gone now, the last remaining few were used to make strawberry jam, but they were absolutely delicious while they lasted and the best crop I've managed to produce so far. The sunflowers are enjoying the warmer weather and I keep needing to fasten them higher up the canes to keep them steady and every time I step out of the back door I am greeted with the delightful sweet scent of the sweet peas.

Last week Lily took part in her school's summer show. She played the part of a bee and danced brilliantly. All the children put on an amazing performance, remembering all the songs and actions and, most importantly, appeared to really enjoy themselves.

Out and about our short walks are taking longer than usual. With raspberries beginning to ripen to the sides of the paths, Lily cannot resist helping herself to the small but deliciously sweet fruits. I'm sure she managed at least one of her five a day as we walked through the woods yesterday. The track through the wildflowers was home to so many butterflies and although she tried really hard, Lily didn't manage to catch one. As she runs off ahead of me it's clear to see she is getting so tall. Growing up fast, she now even has her first wobbly tooth!

J. X

August Days

Once again August is upon us in the blink of an eye. Around here some subtle hints of autumn are beginning to creep in, along with some blustery winds and wetter weather. The garden is looking a bit worse for wear and the grass which has barely needed cutting over the last few months has suddenly shot up. This week our days at the beach have been exchanged for walks through the fields and the woods, and instead of summer footwear we find ourselves in need of our boots.

I've recently had a little look back through some earlier blog posts and have noticed a gentle repetitiveness to our lives. The rhythm of the seasons, days out, general day to day happenings. In ever changing times I find this pattern very grounding and reassuring.

The hours of daylight are getting shorter and I find I'm closing the blinds earlier each evening. There is no escaping the fact that the year is marching on and the colder days will soon be upon us. We are already looking ahead to the start of the new school year, with the purchase of new uniform and during the next two weeks there will be appointments for a hair cut and shoe fitting.

For us, the middle of August is usually when the blackberries begin to ripen in the hedgerows. I can't decide if there are more than usual this year, or if it's just because I know exactly where to look for the best ones. Last Thursday morning I went out with the intention of collecting just enough to make some blackberry vodka, but as there was such an abundance within easy reach, I gathered a few more and made some extra pots of jam using the same recipe as for my raspberry jam.

In the last few years the flavoured vodka has become a firm favourite and is so easy to make.

For the Blackberry vodka you will need...

A 70cl bottle of vodka
Approx 300g of blackberries
3 rounded tablespoons of sugar
10 cloves
1 cinnamon stick broken in half

Rinse the blackberries and put in a large air tight glass jar with the sugar, cloves and cinnamon stick.

Pour over the vodka, close the lid and shake gently until the sugar is dissolved.

Keep the jar stored in a cool dark place and give it a gentle shake every few days.

After around twelve weeks strain through a muslin, bottle and enjoy.

It's delicious served up after cold winter walks when cosying up and warming your toes in front of the fire.

J. X

Raspberry Jam

We are now half way through the first week of our summer break and  I'm really appreciating this opportunity to wind down and relax. The weather is still being good to us and already we have enjoyed some trips to the park, a picnic, a woodland walk and a visit to some very beautiful gardens. I'm sure that having a constant (and very enthusiastic) companion by my side for the next six weeks is going be a little exhausting at times but I'm determined to make the most of this precious time together. Not having to rush around each morning has become more than agreeable and I am quite happy to indulge myself knowing life will be hectic enough again once September arrives.

At the end of last week, and just before school finished for the summer, I managed to get out and collect some raspberries.  I wasn't sure whether there would be many around this year with the weather having been so dry, but I didn't need to be worried as there were plenty on offer.  I always know when raspberry season is upon us, as our walks take longer than usual with Lily stopping constantly to  eat this delicious and sweet little fruit. And of course, half the joy is in having picked them herself.

I set aside some time straight after work, and took myself off to a  lovely and quiet spot where I had noticed some raspberries earlier in the week whilst out for a run. Far too hot to wear my long sleeved top, I ended the afternoon a little more scratched and sore than when I started, mainly thanks to my determination to get the best raspberries, but it was still worth it for the boxes of fruit I took home with me.

And the reason for all my efforts? Delicious raspberry jam. Following last year's failed strawberry crop and the need to actually purchase some for my jam making, this year I was determined to use completely fresh, hand picked (by myself) fruit. And I really much prefer raspberry jam anyway.

I managed to gather a little over 2kg of fruit and made my jam in two lots as I don't have a pan large enough to do it all in one batch. Altogether it made over ten jars of jam. 

For each batch you will need...

Just over 1kg of raspberries (I used 1.1kg. If you use 1kg then I suggest you use a little less sugar)

1kg bag of granulated sugar

8g pectin

Juice of one lemon

Knob of butter

Put the washed raspberries in a large pan and heat gently, stirring all the while until the fruit softens, the juices are released, and it turns this amazing glossy red colour.

Add the sugar, pectin and lemon juice, then simmer gently until the sugar is dissolved.

Add a knob of butter and bring to a rolling boil for around five minutes. Do the saucer test and boil slightly longer if necessary. 

(I found five minutes was perfect)

Being careful not to splash yourself, pour into sterilised jars and cover.

Spread it on hot buttery toast and  enjoy.
This is a really simple and delicious recipe with just the right amount of set.
J. X

Strawberry Jam

This year, much to my disappointment, our strawberry plants did not provide us with a bountiful harvest. We only managed to pick five!

Thankfully, our local greengrocer has had a plentiful supply of tasty Scottish strawberries at a very reasonable price which have provided us with some fruity deliciousness over the Summer months.

Is it just me or have this year's strawberries been particularly flavoursome? Tasting like strawberries should taste. Maybe it's been down to the extra sunshine we've been having. I'd like to think so.

The strawberry season is now coming to an end, so in order for us to be able to enjoy them for just a little while longer I decided to turn some into jam.

I used to think jam making was some kind of magical art, created in farmhouse kitchens and involving lots of specialist equipment, but I've recently discovered it is far more straight forward than I first thought. In fact it really isn't complicated at all. Just as long as you don't spill it over the kitchen work surface - that's when things can get very sticky!

To make this jam you need 950g strawberries, 800g jam sugar and the juice of one lemon. This makes approximately five medium sized jars.

Hull and slice the strawberries and then crush them in the bottom of a large stockpot or heavy based saucepan using a potato masher.

Add the lemon juice and sugar then transfer to the stove top gradually increasing the temperature and stirring regularly until the sugar dissolves, then bring to a rolling boil.

Allow to boil for around ten minutes then transfer (carefully) into sterilised jars.

Just delicious served with freshly baked buttered scones and even better outdoors in the sunshine.
J. X