Cooking

This is the view from my kitchen window. It's very lovely at this time of year - the first roses are out and everything is blooming away. Most of it is valerian which is self-sown and very hardy. I will have to rip a few of them out in autumn as they are starting to take over - but right now I like them. I like anything that will flourish in Canberra; baking hot summers, freezing cold winters, no rain ever and horrible clay soil. I like to put the common in "common or garden" .... I am also fond of geraniums, agapanthus and rosemary.



It's good for endless hours at the kitchen sink. Not that I spend anything like hours at the sink - I am trying to give up cooking but it won't be possible for a few years yet. In the meantime I am attempting to re-define cooking as either unwrapping, or rinsing. My meals are narrowing down to sausages, home brand garlic bread, and raw vegetables.

Luckily my husband is very good and will do a roast beef or curry that will go two or even three nights. If pushed, I will peel a carrot, but you can eat them with the skin on, and we do. Shelves and shelves of recipe books sit there ... I would like to give them all away but I might get interested again in a few years? Seems unlikely.