Astrantia major, risotto and tears of mirth

1. Astrantia major is a plant I've loved since I first saw a photograph of it in the Times Big Boys book of gardening a zillion years ago. It was described as a 'Victorian' flowering perennial. I suppose that's because of its delicate petticoat of bracts in greens and creams and the pink of the flowers in the middle "like pins on a pin cushion". I have two or three of them dotted around my crazy garden and just now they are beginning to flower and look the business. I also love the roses that seem irrepressible in this little yard. I look forward to the evenings when the scent is delicate. I appreciate the flowers in my garden, there are so few of them, mostly because they have to compete with the green and leafy plants that have grabbed the space and dominate the view.

2. I made risotto for supper. It is my very favourite comfort food. It takes almost nothing to make and yet requires conscious attention and care. My recipe has developed over time. Its pretty basic. I melt butter and coat the carnaroli rice in it. Then I pour a good glug of vermouth bianco into the saucepan and let it fizz for a moment, stirring madly, more from excitement than need. In another pan I cook some chopped leeks and red onion and celery in a little olive oil. I sliced the mushrooms and added them along with a good knob of butter and pepper, to gently fry. Back to the rice and add a good amount of proper chicken stock and stirring and stirring. I like to make figure of eight infinity signs. Meanwhile I'm baking the salmon tail and I add some frozen peas to the leaks and onions and a little stock. Keep stirring the rice and adding stock until it begins to get creamy and the rice softens and fattens. At some point it feels right to add it to the vegetables and more stock and more gentle persuasion with the wooden spoon. A little salad of fresh leaves from the garden with a dressing made from gomasio, rice vinegar, olive oil, tamari and the secret weapon maple syrup...When the risotto is done, its so creamy it barely needs anything else. I added the salmon in flakes, but if I'd has asparagus I would have added that instead. It's lovely with shavings of Parmesan and soft white ciabatta warmed gently in the oven. This was the perfect meal for the love-mired heart that writes this silly blog.

3. I should have mentioned, but didn't, how overjoyed I was yesterday to have a Fathers day card from Laura, beautifully made and signed. A treasure of constant surprise and loveliness. And from Emma a text message (she's so modern) and a call later to tell me that she loves me (I think a certain amount of alcohol may have passed by and that made it all the more charming). These women give me hope that all is well in the world and that my selfish little existence can take inspiration from their being. I felt like I was glowing at times today and wanted to burst into song and dance. I laughed a lot today. Lil Phil made the stupidest jokes of all time. I cried with tears of mirth.