I was so happy for a glorious sunrise this morning after weeks and weeks of mostly rain and darkness. The clouds have taken over since then, but that thirty minutes of sunshiny-ness was pure bliss.
We got a bit of sunshine yesterday evening too, so I plucked up my courage to go take a look at my poor veggie garden to see how it was faring in the aftermath of yet another goat assault. Yep, those lovely wretches tore a hole in the fence, busted in, and razed my garden to the ground.
The first time they did it, I cried. The second, I got a bit teary. This time I sighed, said “Oh bugger!”, got a hug from Bear, then went inside to look at the seed catalog. After a year and a half of farm life, I’ve learned that the only thing to do in these situations is to find some inspiration and get creative.
So, I got myself a cup of tea and pored over gorgeous photos of purple-podded peas, ruby Brussels sprouts, and black kale. Bear and I pooled our change and any day now the seeds for our winter garden will arrive. I can’t wait!!
In the meantime, I was thrilled to pieces to find a few survivors from The Great Goat Ravaging – artichokes, silverbeet, one lone gooseberry, two little strawberries, and the entire crop of asparagus which – after its mauling – is now producing asparagus like gangbusters. In Autumn! Splendid.
Way to survive, little plants.
I’ve been experiencing a surge of creativity the last few days and I’m absolutely loving it! I’m sewing again – churning out sundresses and medieval projects – and creating all sorts of new recipes.
I’ve been focusing on drinks lately, trying new ways to make old favorites.
Like mimosas and cider.
I love mimosas. They are such happy drinks and always make me think of sunny brunches with dear friends. Usually they’re made with champagne and orange juice, but I’ve been giving them a tropical flair with mango and guava juices. Oh my. So darn good! I’ve been saving them for Saturday mornings for weekends need to be celebrated, and nothing says celebration first thing in the morning like a cheery guava mimosa.
I also love cider. And with all the stormy days we’ve been having, cider is a wonderful alternative to coffee and tea. My current favorite is black currant cider spiced with star anise. Not only does it smell heavenly whilst it’s simmering on the stove, it is utterly delicious.
Next I want to try Cherry Cider with Vanilla Bean and Pear Cider with Ginger. I’ll keep you posted on how they turn out.
Is anything stirring your creative juices these days? I’d love to hear about what you’re working on.
Black Currant Cider Recipe
1 jar black currant juice (or apple juice mixed with black currant)
2 star anise
1 cinnamon stick
Combine all ingredients in saucepan and bring to a boil.
Reduce heat and simmer, covered, for 30 minutes.
Serve hot or let it cool and serve over ice.
Guava Mimosa Recipe
guava nectar (or mango!)
chilled champagne or sparkling white wine
In large glass mix one part guava nectar to two parts champagne.