A marked improvement in the weather has resulted in
me spending much more time in the garden; a lot of necessary tidying up
alongside new plantings and transplantings have been a component part
of these open-air hours. Gardening aside, even more of the time has been
spent simply observing avian, piscine and amphibian activity as well as
watching flowers (both cultivated and natural varieties) grow. The
gardening activity has in no small part been encouraged by the presence
of ma belle amoureuse who has taken a few days leave (from her
employment).These prolonged escapes, from the more cloistered hearth and
home, account in part for the recent paucity of blog postings.
top of these modest exertions I’ve even managed a few moderately brisk
strolls around the neighbourhood; so far, much to my delight, I’ve even
managed to avoid any relapse! After my familiar 10 – 11 hours of
bedrest, having taken painkillers to deal with the routine painful
spasms in the lower limbs whilst still abed, the days have passed quite
I’ve always managed to squeeze in some time on the
PC, on at least a daily basis, primarily to check e-mails and, follow
through any links from those people that I follow on Twitter. Amazing
how time consuming this latter activity can be but, I even manage to do a bit of tweeting of my
As ma belle has not been at work, it has made a
pleasant change to do some cooking at lunchtime rather than in the
evening. I even managed to devise a Banana & Green Pepper Curry on
one of these occasions which turned out much better than I could have
The recipe (two servings) was roughly as follows:
large bananas, 1 medium sized onion, 1 medium sized green pepper,
coriander powder (3 heaped teaspoons), cumin powder (1 level teaspoon),
turmeric (l heaped teaspoon), tikka spices (1 heaped teaspoon), mixed
herbs (1 level teaspoon), West Indian hot pepper sauce & extra
virgin olive oil ( 2 tablespoons). Penne Pasta (7 oz)
peeled and sliced the bananas I added a generous dollop of hot pepper
sauce (a kind of lazy marinade), left it to stand for ten minutes.
preheated the spices in a frying pan, to release the aromas, before
adding the olive oil and swiftly sauteed the onion (sliced into rings).
After a couple of minutes throw in the sliced green pepper stirring all
the time. Finally threw in the sliced banana and simmered for about
This unusual curry was served on a bed of
wholegrain penne pasta.
Following that experimental
cook, which we both thoroughly enjoyed, today we settled for a simple
meal of yellowfin tuna steaks, served with new potatoes, broccoli, leeks
and french beans.
As time is so pressing for us OAPs – I must
apologize for this abrupt conclusion!
originally posted on my "The Word of Sinna Luvva" blog last evening.