Come away with the raggle taggle gypsy-o
If I am not for myself,
who is for me?
And when I am for myself,
what am I?
And if not now, when?
I don’t know much about this quote, except that it is from a Rabbi who lived in ancient times, whose name was Hillel the Elder. The post is for Jackie at A Cooking Pot and Twisted Tales. Jackie challenged me to post three favourite quotes and pass on the challenge. If you’d like to join in please do!
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Black bryony vine
twisting and climbing in red
berry bead necklace
A QUOTE FOR JACKIE
“It is only when our characters and events begin to disobey us that they begin to live.” John Fowles.
It was a cold, grey, October morning in Lyme Regis harbour,
but the dogs and I strolled along anyway.
They weren’t too sure about these wobbly steps
but we enjoyed the hazy view from the top
This is the famous Cob at Lyme Regis, as seen in the movie The French Lieutenant’s Woman, from the book by John Fowles. I’ve been up there in much worse weather and it isn’t for the faint hearted, I definitely wouldn’t want a long heavy cloak swirling around my ankles in the wind as Meryl Streep did!
Jackie at A Cooking Pot and Twisted Tales invited me to join in a share of three favourite quotes. This is one of the ones I had over my desk, to inspire me, when I was studying creative writing.
I’m not going to ask anyone to take part, just anyone who wants to!
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Jen H has chosen transition for this weeks photo challenge, and invites us to show and image or series. This is quite a tough one to be original with at least. I hope that you think my choice demonstrates transition.
There was an abundance of fruit this year, both cultivated and wild and home made jam and jelly is way better than mass produced.
The crab apple tree gave generously.
One day went to buy some jam jars at Lakeland and got chatting to the lady there, she asked what I was planning to make. I said the next thing was crab apple jelly.’Ooo lovely’ she said, ‘but have you tried crab apple and hawthorn? it’s even better’. Hawthorn grows in practically every hedgerow in England and even the hungriest of birds can’t eat it all, and I do love a forage.
Being so tiny they take forever to pick.
There was enough to make a few jars. This is the gunge left behind after straining through a jelly bag.
This is the lovely jewel like juice produced.
Best of all, the Lakeland lady was right, the mix of Crab apple and hawthorn makes a delicious sweet jelly,
See the colour difference, the hawthorn and crab together is at the back. Both are a delicious transition !
Just behind the research and learning building on the campus of the hospital in Exeter, stands one of the area’s most important trees. Medics there made sure it was protected when the building went up, because it is a Hippocratic Plane tree. If you’ve ever been to Kos, you may have seen a five hundred year old descendant of the original Plane, that stood some 2400 years ago. It was beneath that legendary tree that Hippocrates lectured his students on the art and ethics of medicine.
There are Hippocratic Planes all around the world, in the grounds of libraries, colleges and medical schools. Trees, including this one, have been propagated by seed and cutting from the one in Kos. How fitting and wonderful, that students here can also sit in the shade of this beautiful tree.
There is another element to share, because the hospital’s estates team cut limbs from the tree, they were seasoned and used to create this cross that hangs in the chapel.
This definitely one of England’s sacred trees.
Chill winter water
cascading down through the Byes
sharp wind on its tail
On Saturday I met up with Malcolm, the African Chef . He and his lovely wife have gained a third beautiful child since I last saw him, a 3 month old baby boy. His delicious products are doing well and he’s added new and tempting things to the range, as well as the original favourites. We talked about social media, and he was really inspirational, encouraging me to get on with my novel, thanks Malcolm, I’ll see what I can do!
Of course we talked about food and a recipe on his website that includes two of my favourite things, coconut and butternut squash, he kindly said that it’s okay to share it with you.
1 Large Butternut (1.2KG) diced with skin on.
1/2 Small Lemon
2 Garlic Cloves
1 Inch fresh ginger
1 Tbs Organic coconut Oil (or any other oil you may have)
1 x Tin Organic coconut milk – we like Biona organic as it contains 50% organic coconut and water
Cinnamon
Dried Pumpkin leaves (optional)
Handful of watercress
Salt
Pepper
Drizzle of The African Chef – Fire Water
I just love the squashes, they are so versatile, easy to grow, have a wonderful flavour can be made into so many healthy dishes and have a long shelf life, so can be stored for a few months before being eaten. This recipe is healthy, delicious, rich, creamy and 100% Vegan !
Wash and slice the butternut in half lengthways and scoop out the seeds using a spoon. Chop the butternut into large cubes (approx 1 – 2 inches). Lightly grease a baking tray with coconut oil. Slice the lemon into rings, peel the garlic and leave the cloves whole. Slice the ginger and add all the ingredients to the baking tray. Season with salt and pepper and roast in the oven for around 30-40 minutes until cooked.
Next add roasted butternut to a large sauce pan on a very low heat with the coconut milk, dried pumpkin leaves and blend until smooth. If the mixture is a little thick add a little warm water until you get a lovely smooth texture, finally add the watercress and blend again and serve.
Garnish with a little watercress and drizzle with firewater. Copyright Malcolm Riley, The African Chef.
If you visit Malcolm here, he shares some really interesting information about the properties of butternut squash and coconut oil, as well as some more recipes, like the best way to use leftover turkey, very timely. You can also visit the online shop, a treasure trove of unusual flavours, check out the alcoholic chillies! From the website, I was delighted to learn the name of a mystery fruit, that I tried in Nigeria many years ago, safou.
Lucid Gypsy 