starting to look a lot like autumn.

I have tried this year to not be one of those people that is constantly surprised at the passage of time, but, seriously - the last week of October?  I genuinely don't know when this happened.  I actually found chestnuts on a walk the other day - not big ones, but chestnuts nonetheless.  For the most part I don't actually mind the weeks slipping by but I am a little disappointed that I have had a post in my drafts folder with sea pictures that I have meant to post forever (well, since July) and now I think I have to accept their time has gone!

Bristol is still deceptively green for October especially when you compare it to this picture



taken at the same time last year.  That really was a golden October.  

That is not to say that this one is any less beautiful though...

Looking back through old photographs always makes my mind wander.  Last October, playing in the leaves instead of writing my dissertation, I couldn't have predicted that this October I would be quite so hugely pregnant.  And by next October I will be sharing the season with a nearly one year old child who I can't even begin to imagine!  Reading this Autumnal post on Fritha's blog made me very excited for this future.


Also, I lied, I couldn't let all my seaside pictures go to waste...

Strawberry Farms and Earl Grey Jam.

The small town my family live in in Somerset is commonly described as the arse end of nowhere.  Whilst the surrounding area is beautiful, it really doesn't provide a lot in the way of 'activities'.  Going on a date has to become a little more imaginative when restaurants aren't really a thing round here and the one coffee shop has opening hours I have yet to comprehend but appear to be approximately one hour once a month.

So instead we went on a strawberry picking date.  I hadn't been to a pick-your-own in years; I forgot how incredible they smell.

Following the strawberry picking date we enjoyed a jam making date, then, best of all,  a jam eating date.  We made the Strawberry and Earl Grey jam from Piccante Dolce, which was just wonderful.  Who knew that strawberries and Earl Grey tea could be such a perfect combination?
I sense this is a date we might be repeating.  (NB - please excuse the ridiculous hair - turns out there is no dignified way to grow out a short hair style!)

Accidental Rhubarb Marmalade.

Okay, so confession time, this might have started out as a jam recipe.  Then I got a bit tired, got my oranges and lemons muddled and consequently added the zest and juice of an orange  instead of the lemony-ness intended.  After a little swearing and sulking I realised what I had made was a Rhubarb Marmalade (ish) type concoction which is actually pretty mean.  It is a little on the sweet side, so if you prefer your marmalade a little tarter then you might wish to cut the sugar down a bit.

500g  rhubarb cut into lengths of about 3-4cm (but don't worry too much - it's all going to smoosh down anyway)

350g   jam sugar

The zest of one orange 
The juice of 1/2 - 1 orange depending on size

2 tsp vanilla extract

Heat the rhubarb, sugar and orange juice gently in a large saucepan and stir it gently until all the sugar has dissolved.  Then add the zest and vanilla and whack up the heat.  You need to boil this until the marmalade has reached its setting point (you test this by putting a small dollop of jam on a super cold plate from the fridge then putting it back in the fridge for 10 or so seconds, when you try to push the dollop with your finger, if it wrinkles, you are there)!  Make sure you regularly check whether it has reached the setting point (or make life easy and use a sugar thermometer)!

Once setting point has been achieved, take the saucepan off the heat and let your marmalade settle for a few minutes before syphoning it into sterilised jam jars.


Now, slather good crusty bread with salted butter and a sticky layer of Accidental Rhubarb Marmalade and engulf.

A summer (surprise) party.

It was one of my very dear friend's birthday recently and her fabulous boyfriend organised her a surprise party.  And by organised I mean he made a date and invited guests, organising the actual 'party' bit got a little overlooked,  so as the morning arrived I received a slightly panicked phone call, rolled up my sleeves and began frantically cooking.  It was a rush, but with the help of a couple friends and the sun shining through the windows, we made a pretty mean spread.

It made me super nostalgic for home though; during the summer months my mother pretty much cooks every meal on the barbecue.  The communal atmosphere whilst impatiently crowding round the barbecue waiting for food to cook with ice cold rose or beers in hand are sure signs of a good evening (even if clouds start to form).  So I thought I'd share a couple of my favourite super simple recipes for the sunny barbecue days.

Courgette (or Aubergine) and Cumin Salt.

These are ridiculously simple and the perfect addition to any barbecue or served cold at a picnic.  If you have left overs they make a mean sandwich filler when combined with a nice goats cheese or feta.

Simply mix a 2-3 teaspoons of ground cumin into a small dish and add a teaspoon of salt, mix it into a thick paste with a tablespoon of olive oil.  Try it, add more salt or more cumin depending how salty you like it, then brush it onto both sides of thinly sliced (length ways) courgette or aubergine rounds then barbecue (or grill - depending on the weather)!

Carrot and Orange Salad.

This salad transports really well, we always make a tub of it to take on camping barbecues as normal leafy salad tends to wilt in transit. Grate 3-4 largeish carrots (really just do as many as you feel are necessary) and place in a nice dish.  Tear over some mint leaves and season with freshly ground black pepper.  For the dressing, squeeze 1/2 - 1 orange into a bowl and add 1-2 tbsp of Red Wine Vinegar (scale the dressing up or down depending on how many carrots you have grated) and then bung it over the carrots.

A super simple marinade for vegetable skewers.

1tbsp of honey

1-2 tbsp of olive oil

1 diced chilli

1 preserved lemon, peel diced (not pulp) or zest of 1 lemon

2 cloves of garlic finely chopped

Mix it all together in a bowl and adjust the quantities to taste (James likes his with a tonne more honey than I do and I like mine with a couple chillies in), season lightly and use to marinade vegetable chunks and even chuck in some white fish or chicken or even halloumi before skewering and barbecuing. Do what you will with it, it is pretty darn good.