Rapunzel’s Mum knew what she wanted and so should you!

Not lettuce, but spring greens, and just as delicious

The traditional fairy tales of Northern Europe are full of references to Sex and Growing Up (if you have a working knowledge of Freud and know what to look for!) and as such can be an invaluable source of advice.

What food is on your mind right now?

To re-cap, Rapunzel’s mum started to pine for the lettuces that grew next door in the witch’s garden. She was convinced that nothing other than those leaves were what she wanted, and no sooner had her husband summoned up the courage to enter the scary garden and presented her with the salad, than she started to feel better. Obviously, they had the vitamins she needed. In the event, it turned out she was having food cravings, because soon afterwards she found out she was pregnant.

How far would you go for a bit of salad?

What has this got to do with you? Well, next time you are mooching round the supermarket, or better yet, Farmer’s Market or your own garden, try to tune in to the fruit and vegetables that appeal to you. You may not be pregnant, but your body will still instinctively crave the colours that are just right for you. Perhaps you have in the past said to yourself, ‘I really fancy a cabbage/tomatoes/blueberries’. Go with it, if you can afford it, and there is not a huge carbon footprint attached to your purchase. Remember the natural wisdom of Rapunzel’s mum, and have a little of what you fancy. As for the obsession with hair, and the tower with one opening at the top, you can make of that what you will…

What do you make of that? While you're thinking about it, why not treat yourself to your favourite fruit or veg?

Lost Opportunities All Around

Friend or foe?

Apparently English is the only language to have two separate words to describe edible and poisonous fungi ie. ‘mushrooms’ and ‘toadstools’. On the continent, they are all known as fungi. The pictures here are all of what I would call toadstools, but for all I know, some might be the makings of a perfectly delicious meal.

Is it safe, who knows?

It’s just that I didn’t grow up with a wise old granny who showed me how to gather nature’s harvest from the fields. The whole idea of helping myself to fungi from the field is a complete mystery. So I am not the person to ask for help - as we all know, some fungi are poisonous, and the fact they usually grow low down where they can be urinated on by the local fauna is another factor that mitigates against them.

Would you eat this?

The imagery associated with toadstools -  witches, elves and all matters dark and mysterious is a long standing one, and the prejudice against them starts from an early age in the books of fairy stories given to children. The result? Most people are familiar with a very limited range of mushrooms from the supermarket, usually either white button or chestnut. There are others available, but they usually come with a fancy price tag.

Would you, could you?

If I am honest, I probably won’t be researching on the internet or getting a book from the library to educate myself about how to find and cook fungi. I don’t want to take the risk. But I can’t help thinking we have all been missing out for years in England because of generations of ignorance compounded by fear.

BCC – Respect other people’s privacy

The other week I realised how I was evolving through my use of technology. Computers don’t particularly interest me per se, but there is so much they can do – if only I had the knowledge. It is just a case of being told, or more often, shown by the right person.

Lots of people don’t know about BCC (Blind Carbon Copy) judging by the e-mails I receive, usually jokes, that have a whole slew of private addresses attached.  If you don’t, then read on. All you have to do is click to the right of the CC (Carbon Copy) box which sits underneath the space where you usually put the address of the intended recipient. Then type in all the addresses of the people you want to see the e-mail. You can include your own address if for example you don’t want the other person(s) to know you are keeping a copy, eg for evidence that a message was sent in the event of a dispute.

No-one will see any of the other addresses, so apart from the lack of a personal greeting, it will appear as if they are the only person to receive the e-mail. It will appear in your ‘sent’ folder as going to ‘undisclosed recipients’. Simple, when you know how. Pass it on.

The rewards of Indolence

Wonderberries, still sound on the dry stems in Winter

If I were a different kind of gardener I might have cleared away the remains of all the dead plants from last year, but then I wouldn’t have been giving so much support to the local wildlife – and I would have missed out on the very last of the wonderberries, still clinging to the dried out stems, and for the most part, perfectly sound.

Wonderberries, a welcome treat in Winter

I managed to gather sufficient fruit to make a delicious topping for a bowl of low fat yoghurt, sweetened with a teaspoon of honey. The main disadvantage with leaving it so late, was that my hands got cold, picking the fruit in the garden, but it was a small price to pay.

A few minutes' work

Now that there is nothing left of value, I can finally put the stems in the compost bin before the warm weather comes, secure in the knowledge that even if I don’t plant any new wonderberry seeds, there will be several self-seeded plants before too long - just like last year.

Fruit makes a healthy topping for low fat yoghurt

Bird Cake

A holder is a cheap and convenient way of feeding birds in winter

Finally in the South East of England we are having the kind of weather that other parts of the British Isles would consider an improvement on what they experience for much of the year. It is ideal weather to make a bird cake for the benefit of avian visitors to our gardens and public spaces. I don’t recommend strewing bread over the lawn, unless you adore pigeons.

Instead, buy a bag of mixed seed, available from supermarkets and other stores (some include insect larvae to encourage different species) and a standard 250g block of fat. Beef suet is fine, but I use lard because it is the cheapest. You will also need a saucepan, an empty plastic food container eg from mushrooms, some foil and a piece of clingfilm. The clingfilm is to prevent the foil becoming torn while you stir the seeds and letting the liquid fat melt messily into the container. Line the container with the foil and clingfilm while you melt the fat over a low heat. It will become transparent.

Keep the completed cake in the fridge and cut off slices as required

Meanwhile, take the seeds, weigh out rather more than the weight of the fat ( a 3:2 ratio) and put them into the foil and clingfilm-lined container. Let the fat cool, but while it is still liquid, pour onto the seeds and as it sets, stir the seeds up into the fat to distribute them evenly. This takes about 10 – 15 minutes. Stored in the fridge, it will keep for weeks.

I cut 1″ slices off and place them away from areas where cats may sneak up on birds. Latest advice is to feed them regularly, lest birds come to rely on a food supply, only to have it stopped suddenly. I also sprinkle a small handful of seeds over the lawn, but never too many, to avoid encouraging vermin. A supply of water also helps; in this weather you may well need to go out and break the ice on top of the water container.

Remember to keep a supply of water available as well

Bamboo, Beware!

Be careful what you wish for, runs the Spanish proverb, lest you may be granted your wish.

I had always had a yen to grow bamboo, I think it was because of the graceful way it moves, and the soothing susurration of the leaves in the breeze. So when I saw a brace of bamboo, two different varieties in separate pots, I knew I had found an opportunity not to be missed.  After a few years languishing in ever bigger pots ( they do need a lot of water to if they are  not to become spectral visions of their former selves ), one took sick and died, while the other lingered on through the summer. I have only myself to blame for what happened next.

Even though I knew there are two types of bamboo, ie clump forming and spreading, I placed the ailing plant in the front garden, letting nature take its course. I didn’t water it. In essence, although I was consigning it to Death Row (as I thought), this way I could assuage my conscience by telling myself that I had at least given it a chance. Then when it died, I would dig it back up again, satisfied that I had got the long-cherished wish to grow this particular type of grass out of my system. However, in the Spring, I noticed fresh, green shoots appearing among the defunct stalks. Now, given free reign, it would take over the whole garden. It has tried to do this, but I won’t let it. As soon as it sends up new shoots in a different part of the garden, I pull them up. The original patch proved impossible to dig out, so I keep the new shoots trimmed back to stumps. Eventually,  it will take the hint and disappear. Until then, I can console myself with the thought that at least it isn’t Japanese Knotweed…

The Power of Perfume

The sense of smell is known to be extremely evocative, calling to mind absent friends and long forgotten memories, but apart from an occasional fragrance that unexpectedly tickles the limbic system, it remains largely dormant in everyday life, crowded out by the overload from the other senses, especially sight.

Last year, during the unseasonably warm spell we experienced at the end of October, I was walking a mile or so with a couple of friends at dusk to go for a meal. It was a warm, still evening. As soon as we left the house, I became aware of the incredible range of smells that normally, I don’t notice. Even a walk along the pavement was a sensual experience. True enough, not every smell was delightful, but the pungency and the subtle, kaleidoscopic variety made it a truly memorable experience. But this was only the overture.

As soon as we turned onto the open space we had to cross to reach our destination, it was like inhaling a symphony of smell. Seemingly with every step there was a different aroma to be experienced. Warm drifts of air interspersed with cooler patches played about our ankles, while up above the endless sequence of fragrance imprinted itself onto my memory. In the dark, a simple walk assumed an almost mystic significance because of the overwhelming importance of smell. I have never known anything like it.

Based on my experience, I agree that the sense of smell becomes stronger in middle age as the sense of sight loses its pristine sharpness, so it is well worthwhile including at least a few opportunities to enjoy the smell of perfumed flowers and shrubs, be it in your own space or elsewhere.

No Time for Spotted Dick

The basic ingredients - the slightly stale bread used here is crumbly which is an advantage

This simple recipe, based on one from an old international cookery book*  for Palace Bread can be used by anyone who wants a reasonable substitute for a suet pudding, but without the number of calories or expense of steaming. Even if you were to use a microwave instead of steaming, this is much less fuss, quicker and cheaper. Experience will show you what you can substitute and how to strike a balance between health, economy and personal taste. It’s not glamorous, but if your main meal is a bit lacking, this can cheer you up afterwards. The quantity given here is plenty for someone with an appetite as it is quite rich, or for two people who just want to end their meal on a sweet note.

For 1/2 persons, take

2 slices bread, broken into small pieces (I have used walnut bread here)

small handful of dried or finely chopped/grated  fruit (dates and raisins in this case)

scant dessertspoonful of fat (regular Flora works fine)

a little additional sweetener, such as Golden syrup, honey or jam

spices, if liked – cinnamon or mixed spice are a safe bet

Method

Melt the fat in a small saucepan, stirring in the spices and your choice of fresh or dried fruit, then any additional sweetener. Be frugal with this, you can always add more later. Stir in the bread with a wooden spoon until it breaks down and becomes a smooth paste with no dry areas that comes away from the sides of the pan. Taste it to see if you want to add more sweetener. Remove from the heat, and mould to shape on a small plate or even in a tiny mould for authenticity. It will be quite hot, so take care. Serve immediately while still warm with custard or evaporated milk to complete the deception. Left to cool, it makes a tolerably good snack as part of a packed lunch or to take on a picnic.

* The Encyclopedia of World Cookery, Elizabeth Campbell. pub. Spring Books 1958

Rich and glistening, this pudding can easily be made in a matter of minutes and belies its humble origins

Vietnamese Coriander

Or to give it its Latin name, Persicaria odorata, is my kind of plant. It is easy to grow, not everyone has heard of it, and you can eat the leaves, too. It has the taste of coriander, with the bonus of an unexpected aftertaste, but more of that later.

It is very easy to root in water. Cut off several 2-3″ tips of some of the trailing stems, put them in a small glass jar – a crab or chicken paste jar is the perfect size, and quite quickly the stems will send out roots. In the cold weather we had in England last year, they rooted after a few weeks in an unheated room; in an over-heated office you can expect to see the first roots appearing in under a week if they are kept on a windowsill. This makes them ideal for creating a stash of plants for fund-raising, and when they are outside, receiving some sunlight, they develop attractive dark markings. So far, in the south of England, they have survived outside in rasied pots unharmed, but a frost would kill them, so taking cuttings and planting them up indoors over the winter is recommended.

A herb, it has only started to be generally known about within the last few years. I would guess most people in the UK have never even heard of it. Gardeners usually like to spread the word about plants they enjoy growing, and will freely share seed, cuttings and roots. This plant allows them to give someone a whole plant in a pot, one they are probably unfamiliar with. So it appeals to the spirit of adventure, but at the same time has a good chance of success if the recipient already has some experience of growing plants.

The coriander taste is quite pronounced. It survives the cooking process, so doesn’t have to be added right at the last minute. The flavour isn’t as refined as regular coriander (cilantro), but it is a lot easier to grow. This makes it useful to have around for afficianados of Thai style dishes who don’t want to go to the bother of having a wide range of herbs and spices for each dish. If you eat a raw leaf, a few seconds later a chilli aftertaste kicks in. Because of that, this plant is a good one to include for encouraging a response at demonstrations and events. If you can get hold of one, it can be the gift that keeps on giving.

The Greatest Photographs I never took

Once in a blue moon I witness something that seriously deserves to be immortalised in a Great Photograph, the kind that should be displayed in a gallery, and featured on the front cover of a magazine, but none of the photographs described below will ever be seen except in my mind’s eye.

Firstly, there was the time I was coming into New York for the first time on the ferry, pre-9/11, and a red helicopter flew across from left to right, while a boat moved across from right to left. All I had was a disposable camera; it didn’t even begin to capture the sense of timing, as the helicopter and boat moved across and met in the centre of the perfect composition.

Then there was the time I was in Grenoble, having travelled up to the top by cable car; above the town, but below the viewing platform I was on, over to the right, stands a monumental sculpture made of great stone blocks resembling a staircase that gently curves round to the left. Behind it, the snow-covered mountains provide a majestic backdrop. This is already pretty impressive to behold, but what seized my imagination was when a family – father, mother, son and daughter came up to the sculpture, whereupon the father began to ascend the steps, hauling himself up the chest height blocks in sequence while his family looked on, until at length he had reached the pinnacle of the ascent. Triumphantly, he raised both hands aloft and looked down at his family below, framed by the magnificent mountain range. I was spellbound, hearing in imagination the whirr of the camera taking the series of shots from which the iconic image would be selected with a crayon circle on the contact sheet. This time, even though I had a ‘decent’ camera with me, I didn’t even bother to try capturing it on film. I knew it could never do justice to the scene. Besides, I didn’t want to miss a second. Meanwhile, my companions chattered on, oblivious of the drama that was unfolding right under their noses. I wanted to scream at them to use their eyes, but they wouldn’t have understood what I was getting agitated about.

Then there was the time things were getting a bit tasty out in the Middle East. I had arrived at work and over on the horizon in the middle distance, above the 1930′s semi’s, a peculiar cloud formation stood like a column. It was exactly like the plume of a nuclear bomb before the mushroom head forms. I had no camera, so there is nothing to show it ever happened.

I had no camera either, a few years back, when I was crossing the Holloway Road. A group of workmen were arranged on scaffolding, painting the end of a tall terrace of shops a deep red. The colour, the angle at which I viewed the scaffolding as I crossed the road, and the fact they were stripped to the waist in the heat made the whole scenario resemble a Russian Poster of the early 20th Century, or a French Impressionist painting. Every detail was exactly right.

I will never forget these scenes. Although they are lost forever, maybe if I had taken a photograph of them, that would have become in effect, the defining moment of the experience, whereas each occasion was a series of moments, loaded with feeling. The other parts might have been forgotten. I was taking some pictures of the sparrows outside my bedroom window last year, trying to shoot the best image. I soon gave up though, preferring instead to savour the moment with all its attendant excitement. To take really great pictures, I think you need to have a superb camera with the motivation and experience to get the best out of it. So, I will never be a great photographer, but my knowledge and appreciation of when I have seen a great photographic moment is informed by all the best work of the best photographers in the world. Thanks, guys.