purpletigron

In the event, Saturday consisted of arranging an OU Needs Analysis tutorial for Wednesday morning, a 30 min physiotherapy work-out at the gym, shopping, and then feeling saggy. As squals of rain are the order of the weekend, the shed remained uncleared. I did a little recorder practice, and finished reading 'Orlando' (is it naff to prefer the film, overall?), and we had Sicillian purple sprouting broccoli*.

We were Flooger Boofed at 00:45 and 05:00, with the scrabbling and singing outside D's bedroom door rising to a crescendo of 'click' as the door catch yielded. I apprehended the intruder before he boofed onto the bed! Having retired to bed at 21:00, we slept in to 08:45 in compensation for this excitement.

As our sensei and senior sempai are in Austria for an aikido course this weekend, the turn-out at Sunday morning weapons class was expected to be low. I went along intended to do my physiotherapy programme again, but J was all alone with no one to train with! So I took my opportunity - J is 3rd kyu, and kenshusei (special student), as well as being a very generous and forgiving training partner - and I learned some interesting new details about what we had been studying on Friday! After 45 mins of intensive work, my forearms and knees decided that was sufficient, and I shall be having a hot bath tonight!

I changed into my gardening clothes, and went straight after N's next. We have sowed (saved, pre-soaked) peas, a last bed of Jet Set onions, two kinds of carrots, saved and new spinach seed, and some green manures. We harvested overwintered parsley, spinach, chard and brussel tops, and new growth chickweed. Wilted with butter, the chickweed tasted nicely like spinach - and there is plenty growing on the allotment site! Score! The wild plants are shooting in earnest, which suggests that the soil has finally warmed up...

Now it is time to think about dinner, and broadcasting some more flower seed in the garden.

* Oh, alright then! Florets steamed in a minimum of broth (so they stay purple), and garnished with sauted garlic and chilli flakes.