I've got a confession to make to you? Last week I picked Elderflowers, and irreverently chucked them into a purple recycling kerbside bag, and took them into The Funny Farm Kitchen, hugely proud of my harvest. Not having previously warmed to the scent of the umbels, I had no proper respect for the beauty of my harvest. So now, I stand before you, like one would in front of Simon Mayo of an evening on Radio Two, and beg forgiveness.
And I openly castigate myself on your behalf, in order that you also become aware that when you cut an elderflower umbel at its' base, you should cup it in your hand, and not let the delicate pollen spill out before you, and then tenderly lay it in the pot of boiled water in order to capture every bit of its' essence.
And one more thing, because my lovely new friend Emma told me this week that, just like coffee, if you tip boiled water over, it scalds, and ruins the flavour?. So, boys'n'girls, that's the lesson here today, because for every tip you pass on to someone else, they pass another lovely one onto you.
Trousers has a keen eye for spotting a Mangetout that's ready to pick at a thousand paces, but with a beautiful stripey young courgette, and a few young and tender broadies to add to the pan for tonight's dinner, with some summer-sprouting broccoli, we're in for a very lush and fresh dinner this evening.
I'm very sadly, the Mrs. Poppins that gives you my mobile number, and I cut you off when you've rung me by pressing the wrong frigging button?!
And just as sadly, I missed the birth of these two very late babies by absolute seconds yesterday afternoon.