Sometimes the spur of the moment dinner made with what one finds in the kitchen is utterly delectable. This evening I peered into the fridge and finding mushrooms, spinach and goat’s curd, prepared myself a little dinner. A clove of garlic and few gratings of lemon zest later, I have a delicious dinner for one that just happens to pair perfectly with the vinous offering in the fridge – an open bottle of Yarra Valley chardonnay. Bon appetit!
I look out on my new back yard and see a myriad of possibilities. I have inherited two large raised veggie boxes replete with greens and herbs – lettuce, rainbow chard, thyme, parsley, rocket, dill, oregano and other leafy greens – but the rest of the garden is really a blank slate. Flat and north facing, there is ample room to plant fruit trees, make pathways and spaces, playing with lines and textures created with living, growing things. I will take inspiration from the fabulous gardens of places like Chenonceau and plant with delusional optimism as my little patch of earth takes shape.