11.05.14 Watercolour exhibition day four, lamb recipe, some hard lessons to learn, and the wonder of the English garden

Watercolour exhibition day four, lamb recipe, some hard lessons to learn, and the wonder of the English garden

First of all my apologies for some dreadful photos – try as I might I couldn’t get rid of the glass reflections.

This is a photo of a watercolour I did from the Eaton Farm track toward Snettisham

 

On the road to Snettisham

On the road to Snettisham

I learned one or two lessons this week, to my cost! First lesson ……………never stand on a chair to reach the yarn (or anything else for that matter) from the top shelf, especially if that chair is a Victorian sling-back chair covered in Victorian velvet – It was all going so well! I got up on the chair, reached for the top shelf and my feet just slipped backward; as I was falling backward I had no way of breaking my fall, my head narrowly missed my sewing table, but thumped the (thankfully) carpeted floor. I was left with a magnificent headache, a badly swollen ankle, and a nice array of bruises. Lesson learned, I’ll get the steps next time!

Last night I was presented with yet another lesson. Lesson two……….. I was making fresh Tuna with chilli green beans. I chopped the chillies, seared the Tuna, I cooked the beans with the chilli. Washed my hands, dished up, then decided to remove my contact lenses before sitting down to eat. Big mistake! The chilli had penetrated my hands; it was like putting hot coals in my eyes, so, so painful. In the end I had to put rubber gloves on to get the lenses out. Before bed I showered, without going into more detail, all mucus membranes were on fire. Even today I can’t put my hands near my eyes, and am therefore wearing my less than flattering glasses. Harsh lesson number two learned!

Today the wind is howling and the rain is like stair-rods unlike last weekend which was wonderful; Gigot-en- cruet-was served again, and we ate in the garden

Here’s the recipe. Bone a leg of lamb, stuff with a mixture of apricots, pine-nuts or almonds, apples and a handful of bread crumbs mixed together with a fresh egg. Wrap the leg tightly in cooking foil and cook.

Allow to cool

Make rough puff pastry and wrap the lamb in the pastry,

Gigot, wrapped in it's pastry, ready to cook

Gigot, wrapped in it’s pastry, ready to cook

Place back in the oven until the pastry is golden brown, allow to stand for about ten minutes before carving

Mmmmmmmmmm

Just out of the oven

Just out of the oven

 

ready to eat!

ready to eat!

The wisteria on the end of The Theatre is just stunning this year, the clematis is weaving its way through and it………………………..

The Theatre in its spring gown

The Theatre in its spring gown

 

rooms to let

rooms to let

 

The Roman garden is also pretty wonderful

 

The Roman garden

The Roman garden

 

the Roman garden

the Roman garden

 

And lastly The Judas tree (it’s said to be the tree Judas hanged himself on, the blossom comes directly from the bark – thus it bleeds in sorrow………. )

Judas Tree

Judas Tree

Judas Tree, close up

Judas Tree, close up

Love Susan x

http://www.susancampbelldesigns.co.uk

 

 

 

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