 The alarm went off at 6.00am, and after a bit of yawning and rubbing of eyes I was up to start the day. It was to be a Vanessa day today, for both Richard and myself, and I was hoping that since it’s now Easter break for schools the roads would be a tad less crowded than usual… but no… As we arrived, Vanessa was coming out of Small Barn where she's living at the moment, holding the pans of her airfryer. Wanting to give us a hug, she accidentally dropped one of them and it transpired that this dented it - hopefully one of her craftsmen will be able to un-dent the dent, as one pan no longer fits into where it's supposed so that she can do her cooking. Currently being a one person band, Vanessa uses the air fryer quite a bit as it's obviously a very handy kitchen appliance for a single person. I think, having watched The Secret Genius of Modern Life (BBC2) and its episode on air fryers, it's something that we’ll look at for the future in our next home. By ‘our next home’ time I think things will have developed so they're more roomy inside while still being small. It was a rather gorgeous day at Vanessa, where both of us had expected it to be grey and overcast as it was when we left London. In the end it turned out to be rather sunny with gorgeous blue skies, The Simpsons' clouds and lots of blossoms looking fabulous.  The master photographer at work in the young FES heritage orchard. During the day I did the things that I needed to do in the shop, whilst Richard got on with taking photographs of the dell area of the gardens and also of the heritage orchard, though mainly focusing on the Great Green Barn. We've had a number of events there and photos have been taken at many, and of course we had the Sustainable Wedding photoshoot back in February, though we've had no decent photographs of a bare barn so it was important to get these done as it shows how versatile the space is. Also, interestingly, none of the photos taken so far show the actual footprint of the barn which is a bit of a T shape. It sort of lends itself perfectly to celebrant and wedding ceremonies with a main area between the great doors and a nave leading off from this.
It was a nine hour day at Vanessa, it often is, and I was wrong again about cars on the road - the journey home took LONGER than it usually does… Weather: A grey start to the day, and a little chilly despite it being about 6°. Light rain in the morning gave way to sun, blue skies and fluffy clouds. Breakfast: Bran sticks, yogurt, stewed rhubarb, sultanas Lunch: Greek Lemon & Chickpea Soup (recipe to come at some point!), and toast with mashed avocado and Isle of Wight tomatoes Supper: Crackers, cream cheese, carrot batons and cucumber
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 New Year's Day It’s early on 1 January 2025, a Wednesday, around 7.05am, UK time.
Outside is still dark, and only five windows of the hundreds I can see from the top of the house have some visible life behind them - the lights are on though the curtains are almost fully drawn. All others in their households are likely lying in it being the morning after the night before, or away elsewhere having celebrated with friends or family. A Wednesday start to the year means it will be at least next Monday before things really start to get back to normal and the usual working week-on-week routines resume. I’ve known for a long time that some cultures believe lentils and black eyed beans eaten today are bearers of good fortune for the year ahead, though this is the first year I’m knowingly cooking a dish with this in mind. Being vegetarians, lentils and beans in their various guises are a regular part of a meal, and I’m sure have often been cooked on the first day of the year without any thought to relevance. Today, however, for the year ahead, it feels apt to actively do something, however small, that is believed by many to bring good fortune; so many of us need and want good fortune this year as wars of words and weapons rage across the globe, so split red lentils it will be. A few weeks back on our Facebook group Planet Vegetaria Isabelle of The Natural Choice posted a recipe of Lebanese Lemon Lentil Soup; I made a note to make it. Over the past few days I’ve had a hankering to make it today, so make it I did. Lebanese Lemon Lentil Soup is made with red lentils, which in some cultures are thought to bring good fortune for the year ahead if eaten today - reminiscent as they are of small gold coins. For me, this bitingly lemony soft soup of lentils started the year well, and might even bring some good health and wellness too… fingers crossed! Recipe & Method: ‘United Tastes’ on Facebook Changes made: I used brown rice rather than white, and added an extra 250ml of water. Will I do it again? Definitely Weather: Cold and very windy and gusty to begin with, then mellowing but rain coming in early afternoon and staying. Breakfast: Christmas Loaf, toasted with Flora Pro-Activ Buttery Lunch: Lebanese Lemon Lentil Soup & leftover Lidl Sourdough Supper: White Bean & Celery Lasagne & Grated Salad |
Paul SavidentFollowing on from A Guernsey Gardener in London, I've decided to try and write a regular blog, and we'll see how it AND 2025 go! Archives
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