In fact the smell of the rhubarb and date chutney in the making has been really mouthwatering. It is so good that I have some at any opportunity and have put my recipe here:
Rhubarb and Date Chutney
1lb red onions
1 teaspoon ginger
1 teaspoon cinnamon or a stick
1 teaspoon Chinese mixed spice
1 teaspoon sea salt
1lb cane sugar
1/2 pint white wine vinegar
Chop the rhubarb, dates and onions and place them in a large pan with the other ingredients. Bring to the boil, and then simmer for at least two hours, stirring to prevent sticking.
This can be eaten straight away, which is lucky because it was...
In fact the peelings were even prettier than the chopped up ingredients and could be the basis for a great abstract don't ya think?
The other overpowering scent is that of the two lilacs in the garden. So heady at night it can make me feel quite drunk - oh, sorry no, that's the gin and tonic I'm holding, but anyway...
It's lovely to cut some to have in the kitchen to take away the smell of the endless chutney making!
The garden has somewhat overtaken the sewing as it still shouts at me to keep it in check and plant out, pot up and poke around whenever possible. It's worth it to see (and taste) what beauties the earth brings forth.