I'm in a strange mood. Not sad, not depressed, not angry, flat maybe....certainly indecisive.
I could have cut the first of the Grace Roses, and made an arrangement, but somehow I am not in the mood for colour or extra beauty in the house. Maybe the change in the weather from warm and sunny, to very windy and cold was the catalyst...after all nothing has much changed over the last few weeks.
This morning I was determined not to post, and instead go out and clear the extraordinary amount of leaves and twigs, dead and alive littering the garden. However it was too cool, and the task daunting. After a few chores I just went to check for any messages. I had a short and sweet question to my post from Ann, also a regular contributor to this meme, on
my Six on Saturday Post, which included Alliums and a violet.
Alison C also a contributor to IAVOM had suggested we made head garlands, and I was all set up to make one with my Grand-daughter, but she decided not to do one with me via zoom or some such like. My contribution towards Loving your Garden day on Sunday...was to eat some dainties. They all went into the lunch time salad: Lettuce, dill, tips of chocolate mint, winter savoury flowers, nasturtium leaves, coriander and parsley, chives and their flowers, and Ajuga Burgandy Glow leaves and flowers.
We had been out for a walk and seen the field awash with the flowers of Ajuga, and having looked up the herb, found out that it was edible and fine for salads.
So what is the link that makes Anna's comment the little thing that got me moving and motivated this morning?
"What a sweet white violet Noelle. I must divide the chives at the allotment and bring some home so that I can snip them at short notice. Such a pretty flower. Have you ever eaten them?"
My mushy mind was wondering whether Anna was asking about eating the flowers of chives or of Violets? I got me looking into violets...both flowers and leaves can be eaten, so many thanks Anna for leading me into something else I can forage for. Maybe it is the weird times we are in that are activating the foraging part of my brain. Elderflowers too have been featuring in the kitchen over the last week.
As for chive flowers, when they are young and tender they are delicious, and worth adding for a splash of colour to salads. I find they are nice split up into the tiny little flowers. The next salad will include a leaf of two of violet to try.
As I went out by the side door this morning, amongst the debris I started to clear up was a little spring from a conifer tree growing somewhere over the wall out of sight. It quite sums up my current self preservation mood of trying to find beauty in the most ordinary. Both Anna's question and the little sprig have given me a little lift today. Many thanks to all my blogging friends....