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.
On 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 smoothly.
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 own.
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 imagined.
The recipe (two servings) was roughly as follows:
3 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)
Having 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.
I 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 seven minutes.
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!