Night sky, firelight and Sunday lunch

LAST NIGHT I sat under a starry sky with my neighbours, around a fire. The burnt orange flames crackled, lighting up the area of the garden we were sitting in.

I love the sound of chatter around fires in the darkness. I often don’t know exactly what people are saying, because of the partial deafness there’s a delay of a few seconds, while my brain works it out. Sometimes getting it right and sometimes not. But I act like I know, giggling and nodding to the dance of group chatter, smiling and laughing. I enjoy that. Although I don’t always know what’s said, I still feel the warmth and richness of being part of the fun, of community and friendship.

There was a party a few doors along. They had fireworks that lit up the sky above our heads. It was fantastic. I’ve never been so close to such a display, glittering, sparkling and showering, the sky dazzling us with colours.

Colours that appeared suddenly with bangs. Ever so loud. Then disappeared into a silent dark black sky and, silence.

A neighbours cat came and joined us by our fire. Silently. Black like the night with a big fluffy tail.

It got me thinking about this ever so beautiful planet we are on.

I think we live in an incredible universe, on a beautiful blue green treasure, our home which spins so silently in space. As I looked up at the sky and stars, I thought about how we come from the ones that burnt out long ago. They scattered themselves across the universe as they exploded, and we come from that. We really are made of stardust. How precious life is, that's what I was thinking. There really is beauty all around I thought. This morning I found it as I walked across the uncut grass and through the dandelions.

I remember when I was 8 years old, living up north in the U.K., how it snowed so much one year. I had a new turquoise fur-like coat. It had just arrived in the post earlier that day. In the evening I was allowed out to play in the snow in the dark in my new coat. I dived into the snow covered grass to test out my new coat, then lay back, my coat scrunching the the sparkling white ground, as i looked up at the stars. I felt so at home out there. Me, the night sky, the stars and my turquoise furry coat.

Those stars, they twinkled at me.

Photo by Pete Linforth — pixaby

Joy dots (you can read about joy dots here)

Starry night

Black cat with fluffy tail

Fire flames warming

Friendly chatter

Damp soil

Smell of the earth

Wild garlic flowers

Early morning, always

Sun nearly through

Leaves growing

Turquoise furry coat

Recipe

The day began cloudy and cool. It felt like a cosy dinner day. I put a chicken in the oven stuffed with a lemon and garlic to slow-roast, while I was out for the morning. When I got back I cooked up potato and squash mash with butter and rock salt. Served it with the chicken, steamed courgette and green beans, and an unusual gravy — last nights chowder puréed with roast chicken juices.

Sunday chicken dinner

Here’s two versions of the chowder, that I used the remains of for today’s gravy. One is with wild salmon and bacon, the other vegetarian. It’s the same recipe, just swap out the wild salmon and bacon for smoked tofu you have sautéd in butter or ghee until golden. Adding at the end. For a vegan version, you could try leaving out the double cream and using cashew or coconut cream instead.

INGREDIENTS (per person)

• 1 wild salmon fillet

• 1 piece of bacon cut into smallish pieces

• 1 small red onion sliced however you like

• 1/2 a leek including the green part sliced however you like

• 2 cloves of garlic chopped

• 1 cup sweetcorn

• 2 tablespoons butter

• Stock

• 1/4 cup freshly chopped dill

• Rock salt

• Black pepper

METHOD

If using, sauté the bacon in butter then remove. Sauté the salmon in the butter for a couple of minutes on each side, then remove. Sauté the onion, leek and garlic until soft (this is where you begin for the vegetarian option). Add enough stock to cover by about 2 inches, along with the bacon, wild salmon (if using), sweetcorn and dill. Simmer until the liquid has reduced by about 1.5 inches. Then add 1/3 cup double cream, season and serve. Add the smoked tofu if using.

May your days and nights be full of sparkle.

Till Wednesday, warm wishes,

Lucy x