Chef’s Hat and Gardening Cap

last Sunday’s disappointing meal, which featured celery and elastic band fed
pork (at least the toughness and lack of flavour suggested that was the diet on
which the distantly deceased had been fed) today’s lunch was a total success
and, once more I’m fittingly proud of my chefly accomplishments!


As yet, I’ve
not given a name to this rather special casserole but, a little experimentation
definitely paid off. First off I diced a few chicken breasts and treated them
to a marinade of garlic, coriander, cumin and hot pepper sauce – being cautiously
generous with the latter ingredient. Onions, green and yellow peppers,
mushrooms, tinned tomatoes and pickled beetroot, together with a little chicken
gravy made up the final dish and, although I say it myself, great was the
rejoicing over it. Not only did it tantalize and tingle the taste buds but,
simultaneously cleared the sinuses.  My
special spiced crispy roast potatoes (crunchy externals with fluffily melting
interior), broccoli, Brussels sprouts, carrots and French beans proved a perfect
accompaniment. Compliments to my beloved vegetable chef, for the purchase and
preparation of those ingredients.


I’d prepared the casseroles last evening, utilizing my favourite lidded wok for
the purpose; had I left it until this morning, things would have had to be
rushed as I remained entangled in the duvet lair until long after my beloved
had set off to church. I did, however, manage to find the time to pot up four
varieties of fragrant hostas before lunch. Eventually they’ll be planted out in
the moisture retaining area of the garden.


afternoon, stamina permitting, I hope to clear an area of well-drained sunshine
(subject to availability) fed garden in order to plant a few Echinaceas. Even
if I don’t get around to it, at least the intention was there.


I rejoice
and am glad in this day the Lord has made.

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