Peppa Pig World!

Peppa Pig was never meant to be this big!

I thought it would be fun to post a little story about our recent trip to Peppa Pig World. Richard and I went with my daughter Pippa (no not Peppa!), her husband Dave and of course little Grace – who at 4 was, I felt, at a perfect age to try some gentle rides and meet Peppa Pig ‘in person’!

Well, let’s start with the initial greeting from the star herself – a giant Peppa Pig standing poised on a balcony to meet the children as they arrived. She was very big and, of course, being up high made her even bigger. I introduced Grace whose lip quivered and she wailed: “She’s too big I’m scared”… so that wasn’t such a good start!

A nice little tame ride with Mummy and Daddy…

There were several little rides (VERY tame) with 20+ minute queues and, it has to be said, it was a very hot day, Grace got quieter and quieter and then said she had a tummy ache. I translated this as anxiety developing and was sad that our day didn’t seem to be working out as planned. So, we wandered away from the safe rides and over to a VERY tall and (to my eyes) scary looking wavy slide where you got nice and wet and Richard asked her if she was brave enough to go on. Overprotective Granny here wouldn’t have suggested it for the world but yup, apparently Grandpa knows best and she trusts him.

Standing at the bottom with her parents I waited anxiously – 50% of the children leaving the slide were screaming and scared. I had now given up on anything working out that day. HOWEVER… Grace was beaming from ear to ear as she left the slide and could only say “Again, again!”

This was a bit more exciting as it involved water!

This was the start of a very smiley little girl’s day – we ventured into the main park and, all pretence at keeping to the small safe rides having gone – she was extremely happy. The highlight of the day was a ride on a fearsome looking roller coaster – you know the kind where you are strapped in and your feet dangle? Again Granny sat at the base and quivered, counting the seconds until all the rest of the family got off the ride and worrying about Grace… “Again, again!” she said and went on the ride with Grandpa!

It seems at age 4 ¾ we have a budding roller coaster junkie – bodes well for a trip to Disney in the future – and Richard is very happy to have company on scary rides. I am such a wuss, the teacups make me feel queasy, tall rides, fast rides – whatever it is I am just rubbish!

This Granny-scary roller coaster was deemed the most exciting hing ever!

So I was delighted that it turned out to be the happiest of days! I will also add that if you are going with extremely small children, the toilet facilities, feeding and changing rooms were amazing. I have never seen such a clean place – well done Peppa Pig World!

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Perfect drying weather!

We have been enjoying some terrific weather down here in Devon, and I think most of the rest of the country has too. It has been what my Mother would have called ‘perfect drying weather’ – warm and sunny but with just enough breeze to move the washing about on the line.

There are lots of positives to working from home (although quite a few minuses too!) and being able to hang washing out – and being around to take it in if it starts raining – is most definitely a positive. I always find it an immensely uplifting chore, in fact hardly a chore at all. The smell of fresh line-dried bed linen is definitely high on my list of ‘top smells’! It is also, of course, a very great deal better than drying them in a cash-guzzling tumble drier. If it does start to rain, don’t despair, it is claimed that rainwater acts as a fabric conditioner.

I was thinking about washing lines the other weekend (yes, I know, I am a sad person…) when I was at a lovely local garden event. Alongside plant stalls and garden ornaments were lots of stalls selling upcycled, recycled and traditional products, including one that was selling the old-fashioned ‘wooden dolly’ clothes pegs. Instant nostalgia trip for me! I can remember my Mother using these pegs and having a dolly made from one of them – such a simple toy, a little headscarf, painted face and bit of cloth for a dress wrapped around the peg. I’m not sure granddaughter Grace would thank me for one of them, but hey, we enjoyed our simple pleasures back then!

Another stall at the event was run by a young lady who had very cleverly recycled some old metal garden chairs into unusual planters. She had planted Sempervivum, or house leeks, within the decorative metalwork. Sempervivums are survivors by nature and originate in mountainous and arid regions of southern Europe and North. Their succulent leaves arranged in rosettes enable them to survive for long periods without water as they store it in their thick leathery leaves. This makes them useful plants for containers that get only occasional water, to fill crevices in the rock garden and to create imaginative arrangements with very little soil. Perfect for this unusual and very pretty planting idea – very clever I thought!

What a clever and attractive idea!

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The merry merry month of May!

Forgive me if I am repeating myself… but I LOVE May! It is the month when spring reaches its zenith and summer just starts to sneak in with (hopefully!) some extra warmth…

This year has been very odd with a horribly cold and wet early spring meaning the poor trees and plants seem to have gone into overdrive to get established and then produce their blossom over a very short period of time in an attempt to catch up. Not only does this show the adaptability of Mother Nature, it has also resulted in some spectacular amounts of blossom. As the saintly Monty Don said on Gardener’s World last week, he has never seen so much blossom in his lifetime – and he is in his early 60s. Amazing – the blossom I mean, not his age!

Wisterias are looking as if they will swamp entire buildings and the scent is just amazing! Fruit trees burst into a great froth of blooms – and then seemed over in a flash. All sorts of wildflowers have been flowering together, resulting in some gorgeous colour mixes and amazing vistas. Bluebells, while prolific this year, have run into the emergence of the ferns. The new bright green ferns shooting up among them are diluting their magnificent purple/blue colour somewhat. Different – but no less stunning.

Not knowing much about it, I can only assume the effect on insects and wildlife will be equally ‘rearranged’ by this topsy-turvy weather. I’ve heard more cuckoos this year than I have before and there seem to be a great many swallows about… which I guess must mean more insects thanks to the masses of blossom! And so it goes around.

As long as mankind doesn’t interfere too much with its chemicals and denuding of the countryside, we can rely on Mother Nature to sort it all out for herself. If only other problems in the world could be managed in the same way

PS. Just had to add that I thought the flowers at the royal wedding were absolutely stunning! The entrance to St George’s Chapel was fantastic! What did you think?

 

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Hail king cauliflower!

Cauliflower is one of those vegetables that seem to be back in vogue all of a sudden due, in part, to some bad publicity. It recently hit the headlines when a supermarket received criticism for selling ‘cauliflower steaks’ (thick slices to you and me!) for more than the cost of buying a whole cauliflower! A case of ‘clever’ marketing – and the need for the consumer to shop sensibly, if ever there was one.

In these days of trying to eat more healthily and to consume less meat, the cauliflower has got quite a lot to offer. In my youth, I was not a fan. It was usually served soggy and grey having been overcooked or slathered in a tasteless cheese sauce. It’s only recently that the dear old cauli has been recognised as having a lot more potential.

I think its texture has much to do with its resurgence – it is substantial and can stand up to pickling, pan frying, roasting and even barbecuing. You can marinade it whole and roast it for a rather impressive looking vegetarian meal, or go completely the other way and break up the florets into a food processor and pulse until the mixture resembles couscous to create cauliflower ‘rice’. This is a really clever option as it creates a low calorie, healthy, low-carb meal or side dish and has only about a quarter of the carbohydrates of traditional rice.

While cauliflower has a distinctive taste, it also takes up other flavours well. I particularly like it in a curry as the florets stay firm and it tastes great with curry spices. The idea of steaks is a clever one – cutting big slabs of cauliflower and then cooking them in oil and herbs creates a lovely main course. Cauliflower cheese, when made properly – pre-cooked cauli mixed into a rich cheese sauce and then sprinkled with extra cheese and browned under the grill – is a super comfort food.

Cauliflowers are available pretty much all year round, which makes it extra useful when so many other veg have given up for the winter. Predictably, supermarkets demand their cauliflowers white and pristine but look out for cheaper creamier coloured ones from a greengrocer or farmers’ market. As long as they are clean and firm, they are perfectly fine. Of course, cauliflowers don’t only come in white… there are purple and orange varieties and the stunning looking Romanesco with its lime green pointy florets that look like some clever architectural design. It’s not strictly a cauliflower but is closely related.

Sadly, growing them yourself is not that easy and you need to be a pretty dedicated veg grower to succeed. They need plenty of space, a rich soil and then a cage or netting to try and keep cabbage white butterflies and greedy pigeons away! It’s one of those veg, like sweet corn and asparagus, that I find it easier to just buy when I fancy them. But if you want to have a go at growing them, you’ve still got a few weeks to get them planted. You’ll find lots of advice on how to grow them online, as ever the RHS website has it covered.

 

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“Rhubarb rhubarb!”

I do enjoy Gardener’s World – an hour of delightful diversion, relaxing and thoroughly good for you. Whenever Monty Don so much as mentions a plant that I have in my garden I instantly feel as if this makes me a Proper Gardener. So, imagine my excitement last Friday when he was talking about picking your first rhubarb of the year and went on to say how a breakfast of stewed rhubarb and yoghurt was one of the most delicious breakfasts you could eat… that was just what I had tucked into myself earlier in the day! The combination is so yummy (a top culinary term!) the creamy yoghurt and tart rhubarb – and what’s more, it makes you feel virtuous as a healthy breakfast choice.

I think rhubarb is a bit like beetroot or avocado, a very distinct taste and you either love it or hate it. I love it, and it is so easy to grow! Our rhubarb is only about three years old (you shouldn’t harvest from it in the first year), but it is huge! Wrestling the stalks off the plant can be quite hard work (you have to carefully pull and not cut) and the enormous leaves need to be cut off and put straight in the compost bin, as they are poisonous. Unfortunately, people have been poisoned after eating the leaves. This was a particular problem during the First World War when the leaves were mistakenly recommended as a food source!

Rhubarb is such an easy thing to grow and you get so much back from it and I, for one, like its rather exuberant appearance. Botanically, rhubarb is a vegetable but it is treated as a fruit, despite its tart flavour, you really can’t eat it raw and must add sugar. It goes well with ginger and strawberries… as well as custard and cream! And let’s be honest – is there anything more wonderful than a rhubarb crumble? Do you like rhubarb? If so, what do you make with it? Do share!

Rhubarb grows in two crops, the first arrives early in the year and is ‘forced’, or grown under pots, or those lovely tall terracotta forcers made especially for the job. The ‘rhubarb triangle’ around Leeds, Wakefield and Bradford is renowned for its production of delicate forced rhubarb, grown by candlelight inside sheds… I saw a TV programme on it once – fascinating!  You can read more about it here.

Forced rhubarb is a lovely pale pink, with lime green leaves, and it is the more tender and delicately flavoured of the two crops. The second, called main crop rhubarb, arrives in the spring and is grown outdoors and is what most of us have sprouting in our gardens. Its stalks are a deeper red, tinged with green, and its leaves a brighter green. It has a more intense flavour and a more robust texture than the forced crop.

Rhubarb is a fruit (or vegetable!) that has many health claims attributed to it. As ever, I think we have to take some of these with a pinch of salt – or spoonful of sugar in this case! Rhubarb is packed with minerals, vitamins, organic compounds, and other nutrients that make it a good healthy option. Some of these components include dietary fibre, protein, vitamin C, vitamin K, B complex vitamins, calcium, potassium, manganese, and magnesium. Every serving of rhubarb provides 45% of the daily value in vitamin K, which supports healthy bone growth and can limit neuronal damage in the brain.

And if you’ve ever wondered why we use the term ‘Rhubarb rhubarb’… it goes back to 1852, when the theatre company of English actor Charles at the Princess’s Theatre, London would say the word rhubarb repetitively to mimic the sound of indistinct conversation in any crowd scenes, the word having been chosen because it does not have harsh-sounding consonants or clear vowels. So there you have it!

 

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