a lemon tree my dear watson

Seven lemons. There are seven lemons on this little tree which in previous years has struggled to produce even one. Obviously this is all the fault of climate change and shouldn't really be happening in South London but I see it as compensation for that future rise in water levels. At least when my house is under ten feet of Thames flooding I will be able to look back at the happy summer when I grew lemons, oranges and olives in my back yard.

Not sure what one really does with seven lemons.. a very small bottle of lemonchello perhaps?

Comments

Brian Sibley said…

Shall we bring the G & T, then?

10:35 am

Unknown said…

No rush - the lemons are still more like small limes and we will need a bit more sun to get them good and lemony.

3:30 pm

David Weeks said…

Not Lemonchello please ~ its a waste of a good lemon. The Italians only ever put the remains of the glut of lemons into industrial spirit and dish it out to foreigners. Have you ever seen an Italian drinking this muck??

By the way you cannot buy Strega in Italy ~ something else that is only for export.

12:38 am

underneath waterloo station

Profound in so many ways...

sweet vauxhall

I'm too old, too wasp, too middle-class and just too busy to understand what motivates graffiti artists to risk life and limb in pursuit of their thing... but I often love their work and (yes, yes, I know it's illegal) it so often makes a dull place interesting. I used to pass this one at Vauxhall every day on my way to work and it's still as striking as the first day I saw it. Whoever created it I just want them to know that I really appreciate this free gift and I'm glad the London Transport Police haven't been able to get their bleach on it. Can't get Jamie Lidell's Multiply out of my head today. He deserves to be a big star.

heston blumenthal's black forest gateau

...takes two or three days to prepare. It involves using a dyson, several plastic bags, a cocktail shaker, paint rollers and trays, an aerosol spray, lots of banging things on counters and sweat. This homage to Seventies kitsch cooking takes so much effort to make that you would actually lose weight just making it. However, I think Heston is missing a trick here. All the layers in his gateau have a perfectly acceptable, ready made, authentically 1970s equivalent which means you could knock together a Blumenthaley-stylee-gateau in about ten minutes and save a load of money. So here is my alternative recipe: For the biscuit base - use two or four Jaffa Cakes (this saves you having to make the apricot compote) Place a bar of milk chocolate Aero on the top of the base Add a layer of chocolate Instant Whip Add some cherries (glace or tinned) Add a good thick slice of chocolate Swiss Roll which has been soaked in kirsch Add another Aero (optional) Add another layer of Instant Whip Add some

polkadots and moonbeams

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