Summer breakfast in the garden

When we worked on our great garden makeover in 2020/21, we looked forward to a day when we could sit down at the table on the patio in the summer sunshine for breakfast that included our own fruit. Today we recalled all the hard work that now allows us to do this. In my blip is my bowl of porridge with fresh raspberries picked from our own canes, some of which were donated to us by Sallymair -  thank you!

We're still busy with the aftermath of the trips to Mummy hazelh's house on Wednesday and Thursday this past week. Amongst our sorting, we hung a huge (not so valuable) picture in the study in a space that we had been reserving for another one which is now going to auction, took a picture to the framer, and Mr hazelh scanned some more slides from the attic.

Our afternoon was dedicated to a dash to the supermarket for last minute supper supplies, then cooking a meal for the long-awaited return of Jon. He left the UK for his 'world tour' on 5th January this year. We last saw him at our games afternoon on New Year's Day. We were very excited about his arrival, having missed him a lot over the past six months (extra). 

For supper I created a hot creamed mushroom starter with garden herbs (AKA posh toast toppers). I baked a squash with rosemary, thyme and bay leaves for our main course. When it came out of the oven, I scattered the squash with feta cheese then served it with leeks, red onions, and sourdough. Pudding was a ginger and rhubarb fool using some of our homegrown fruit. 

Mummy hazelh watched the Glastonbury coverage while we cooked. We listened in to the music through the open kitchen door.

Our evening was as fun as anticipated, kicked off with a bottle of fizz that rendered me quite hopeless in our first game of Catan (won by Jon; Mr hazelh won the second one after dinner). It was wonderful to be together again for a lovely meal, interesting chat, and a couple of games. 

Exercise today: 7k run; walking (17,774 steps including run).