"Pure style is my way of life... a blueprint for living in the 21st Century"
11 November 2013
One red onion is beauty in itself don`t you think? It should should be called purple , deep mauve , fuschia even, anything but red. I bring a paper bagful home from the market to make an edible autumn display on the table. This depletes over the week with glossy fried onions for gravy with sausage and mash, stirfry with crunchy sticks of carrot and white cabbage and Sunday`s last beef slivers. I`m addicted to Sharpham Park pearled spelt, and it is just the thing for making a risotto with chopped red onion, beetroot and goats cheese.
Lido blue sky, Jerk chicken on the breeze , and through the park gates a fluttering gold
horizon on the hill , Sunday in Brixton is just
as freeing and refreshing as a walk in country woods. I am a country
girl in my heart but for all the delights of rural beauty and peace my head
soon tires of petrol hikes to the shops and sinister ice on winter
lanes. Give me the people life of urban encounters: a late night war
story from an Eritrean minicab driver, fellow dog walkers
smiling in four legged connection; a close friend and glass of fizz
one road crossing away; or Antonia and Casey at Beamish and Mcglue
who dispense good coffee and local chat. And from the spreading rash of
betting shops in the high street to a potential feast of films in a
new Picture House cinema, these are all elements of my village life in the city.
It`s been a good week for exhibitions: : Whistler`s fog scenes on the river at Battersea; more colour at Tate Modern with Paul Klee and then to Albermarle Street and Tim Wright`s powerful painted figures .
GARDEN NOTE : Apart from a few floppy pink rose heads. colour is leaching from the
garden beds. But the sycamore is flaming and the grass thick and rich
green, a last growth spurt before winter draws it back into the earth
to wait for Spring. Boxes of tulip and allium bulbs are packed in the cool of the larder.I have a weekend earmarked for planting them and putting the garden to bed. NB see great pictures by Caroline Arbour`s in a new book on Virginia Wolf`s garden .
Inspirational autumn colours in the park above, and pink Cosmos, below, growing in the Community greenhouses, below.
QUINCE JELLY: I simmer the dentist`s quinces in water for a couple of hours and let the cooked fruit drip pink juice through muslin into the pan. I add 500ml juice to 600ml of sugar and stir the mixture over the heat until setting point .The hot jelly cools and sets in jars by the fridge. The dog sniffs but doesn`t touch, too hot. I plan to share the jelly out to foodies at Christmas. It`s so good to eat with roast meat or to stir into gravies.