Re-introduce myself...

[Warren R Sole]

Morning all, I should say I was here for a few months last year whilst furloughed but lapsed when full time work came back calling.

I did have a patio full of window boxes and growbags of veg.

I've moved and now have a lump of grass to dig up before planting my veg.

clay soil in Derbyshire.

cheers Warren R

[burnie]

Hi Warren, glad you have somewhere to garden.

[Plot70]

Welcome to the Derbyshire brick-making clay.
It is manure all the way to a good plot.

[Warren R Sole]

Thanks Plot70,

I'll get some prunes then...
it is just that, brick clay on a 1 in 8 ish!

one neighbour i look up to and the other knows their place, like the ITMA sketch!

Are you close by me then?

WRS

[Snoop Puss]

Hello and welcome back, Warren. Best wishes for a great growing year this year.

[Warren R Sole]

Thanks Snoop Puss,

tell me more about sqissotto; sounds perfect.

[Plot70]

Thanks Plot70,

I'll get some prunes then...
it is just that, brick clay on a 1 in 8 ish!

one neighbour i look up to and the other knows their place, like the ITMA sketch!

Are you close by me then?

WRS

I am over near Worksop and the boundary with Nottinghamshire.
When utilities dig a hole they have to have a second worker to leaver the lumps of clay out of the back-hoe. It is real clay.

[Mr Bones]

Hi Warren nice to see you again

[Warren R Sole]

Thanks Plot 70 & Mr. Bones.

My land probably isn't as bad as i feared but someone has kindly planted some archaeology for me!

i have enough bricks to lift my pots off the ground now.

I'm half way through preparing the ground.

Looking forward to some heat...

Thanks fr all your support.
WRS

[Snoop Puss]

Squisotto - risotto made with winter squash. Yummy.

[Warren R Sole]

i love my squash but was hoping for squid, my ultimate guilty secret.

do you roast the squash first?

i did a chicken risotto for tea last night, with as much veg as i could get into it; courgette, cauli, broccoli, sprouts go really well.
Oh, and sliced raddishes


and i put some saffron into the stock, like Milanese...

nearly every time I cook, is a rissotto.

WAS