Ahh springtime! Re-connecting with the earth is affirming, renewing and promising. Waking up to a new growing season, the garden is bursting with possibilities, there’s plans to be made for the new season, salvaging some of the more delicate shrubs that might need attention, trimming and clipping dead wood, fertilizing, mulching, and general clean up of the beds is first on my list of priorities. Each year, I try to add a few new perennials to the already established flower beds. I love sharing and dividing what I have and receiving the same from friends. Here are some collages of what has already bloomed and some current bloomers. If you’ve been following Safari of the Mind, you will know that about 4 years ago, we downsized and moved to the city. Space is a premium here, but I continue to work on the flower beds both in the back and front to get it to look the way I want it to, it’s a work in progress for sure.
A roast leg of lamb with all the trimmings for our Easter lunch did not go to waste 2 weeks ago. I decided to reuse the leftovers to make Bert’s favorite Indian dish, Rogan Josh. It is a spicy, and succulent slow-cooked lamb curry. Indulgent, and flavorful, with a spiciness that transforms into a rich and thickened sauce, this lamb curry would be a great dish to entertain with; I know I’ve had rave reviews from guests and have passed on this recipe many times over. The recipe is taken from Madhur Jaffrey’s Indian Cooking cookbook. Madhur Jaffrey is one of the world’s leading authorities on Indian cuisine. Born in Delhi, she gained distinction as an actress in England and hosted the popular BBC television series on which the book is based.