
Friday, March 28, 2008
Complete tease

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Thursday, March 27, 2008
Resolved re-blogging malpractice
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Tuesday, March 25, 2008
Plagiarism and re-blogging - Grow Girl
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Monday, March 24, 2008
I'm a man - so macho
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Friday, March 21, 2008
Imagination plants and imagery.

Thursday, March 20, 2008
The final winter's tale
We have been ripped off by our removal company Crystal clear removals of
Claire does not take it personally, as a limited company she has been advised that it is not a personal debt. It feels quite personal at this end!
She complained that she had worked every hour God sent to make the business work. God had us working similar hours to pay you Claire.
Maybe springtime will see better days.
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Wednesday, March 12, 2008
How the other half live.

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Tuesday, March 11, 2008
Homeward Bound
Back to 'Blighty' on a trip that hopefully will see my knee 'fixed' or at least patched up pending an operation. Having carried the injury for several months it has reached the point where something will have to give, though it will probably be my knee again.

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Monday, March 10, 2008
Paradise Gardens
I WANDER'D lonely as a cloud
That floats on high o'er vales and hills,
When all at once I saw a crowd,
A host of golden daffodils,
Beside the lake, beneath the trees,
Fluttering and dancing in the breeze
W. Wordsworth
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Sunday, March 09, 2008
The transplantable garden

rhododendron/azaleas, viburnum or camellias (to prevent the spread of a
serious fungal disease to which these plants are hosts).
Please note that all plants entering another country are subject to
'random' inspection to ensure freedom from plant pests and disease.
Department for Environment, Food and Rural Affairs (Defra)
Plant Health & Seeds Inspectorate
Ground Floor, Foss House, Kings Pool
1-2 Peasholme Green, York, YO10 7PX
Telephone: 01904-455188
Fax: 01904-455199
Email: paul.j.kilby @ defra.gsi.gov.uk
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Thursday, March 06, 2008
A Mediterranean garden in the Languedoc

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Tuesday, March 04, 2008
Zaragosa to host Expo 2008
Zaragoza, the city that saves the most water in the whole of Spain

Asking someone from Zaragoza about the Ebro is comparable to asking someone from Argentina about Maradona. To start with, they will look concerned, and then they will clear their throats and answer that the river is the pride of the city, “the greatest”, the backbone of a land which is sometimes as dry as Cabo de Gata and the symbol of an entire civilization. “Did you know the Iberian Peninsula took its name from the Iber?” they will ask you.
Asking someone from Zaragoza about the water issue is comparable to asking someone from Catalonia about autonomous financing. Firstly they will look at you with mistrust. Then they will explain: “If Levante has not got resources, despite being next to the sea, it should stop making golf courses, but they cannot take the water away from us”.
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Harvest Gold
Cooler days have been beneficial in respect of renewing our interest in making soup. If you have never tried your hand at making your own potion, try it and you will be amazed at just how good homemade soup can be. Many Mediterranean vegetables are ideal candidates for the soup pot. One recent addition to our menu has been the butternut squash; this vegetable a member of the gourd family grows well here but has often been overlooked by us.

Only last night, I made a Butternut Squash soup that will become a regularly used recipe by us, if you would like to try it here is the method.
Ingredients:
Large Butternut squash
Large onion
1 tsp ground cumin
1 tsp ground corriander
Parsley
Thyme
Salt & Pepper (to taste)
2 pints of stock (chicken or vegetable)
Dry white wine or fino sherry
Fresh Cream
Method:
Peel and de-seed the butternut squash, cut into large chunks (2") and place on a baking tray.
Sprinkle both the cumin and corriander over the squash. Place the tray into a hot oven 180C and roast the squash for 2o mins.
Sweat the chopped onion in a pan. Add the roasted squash and cook for 2 min's. on a high heat.
Add the stock, salt and pepper, and a splash of either dry white wine or 'Fino sherry', now add the parsley and thyme. Cook on a medium heat for 5 min's.
Place the vegetable mixture into a blender and blend until smooth. and then return to pan. Taste and season with salt and pepper if required. (Tip: adding more parsley and thyme will reduce the need for salt).
Add more water if you desire a thinner soup. Passing the mixture through a sieve is another optional step
Warm the soup before adding a splash of cream.

Savour the flavour of this soup.
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Monday, March 03, 2008
Bay of Roses Costa Brava Spain

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Stone Un henge
Stone in the landscape is a powerful element, and one which is used to great effect in Japanese gardens which are a particular favourite of mine.
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Sunday, March 02, 2008
Cometh the hour
Planting new shrubs and bulbs may be a bit precarious given the rain situation but the time is now if they are going to survive at all. Transition from cold dry winter to a hot humid spring is rather demanding on the new plants meagre resources, and the change is sudden and dramatic.
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