First, take your camera.....

I nearly blipped this in monochrome but there was fierce protest from the boss so here is an early Wisley butterfly in full colour. I had all the gear sorted - tripod, lenses, bag. Made sure it wouldn't be too busy with all the snow about still. Got there, looked for my camera and remembered it was sitting on the desk at home. Oh well, I had the little one and it didn't do too bad.

That leaves identification but we were too screwy to spend 50p on a card - we have one somewhere. Looked on the web when we got home but I can't find it. Can anyone help me out? (identified as a Clipper thanks to Lady Marchmont below).

Had it not been for the butterfly I would probably have blipped the ratatouille we're having for tea. I make a pretty mean ratatouille so I thought I'd share the recipe below. None of the ingredients are hard and fast but two things - the lemon and star anis are what make this zing.

Donkin's Ratatouille

Ingredients: 1 Onion
2 Courgettes
1 Aubergine
1 Long red pepper
Cumin
lemon
star anis
mixed herbs
2 garlic cloves
1 tin of tomatoes
1 or 2 anchovies
teaspoon of Marmite
red wine
some stoned olives
some capers
1 hot pepper (leave out if you don't want it too spicy)
some mushrooms (optional)
olive oil for frying

Slice your aubergine, salt it and then put on a tray for a while with some kitchen role over to soak up any bitterness.

Heat up some olive oil in frying pan and stick in some cumin, fry hot for a minute or so, then add the chopped onions, stirring so they don't stick.

On the side have a largish saucepan with lid. Stick the tomatoes in there on a low heat. That's sort of cooking base camp. You can then add to this crushed garlic, about a quarter of a squeezed lemon, the herbs, about half a star anise, olives and capers plus anchovies and marmite. Add wine to make it moist but not too soupy.

When the onions are golden and soft, scrape them with the cumin in to the saucepan, add some more oil, then fry the courgettes and pepper and when they're softening stick them in the pan, then add some more oil and fry the aubergine.

Not all the ingredients are important but dominant tastes that come through are the star anis and lemon (and hot pepper if you use it) so it's best not to overdo them. You can always stick a bit more in as its cooking. I like to cook this for a while, maybe an hour, then leave and warm up. It's good after 24 hours (particularly if you go for the hot pepper). Today we're trying it in the slow cooker, just tried a bit and it's going to be good. Maybe better without the hot pepper.

Serve up with some crusty brown bread and enjoy.

I put this recipe together after having it at a cafe in Penrith (the one opposite John Norris; note first comment says it's the worst cafe he's ever been to - probably more used to a greesy spoon) and working out the flavours. There should be enough here for four people. Another aubergine might not go amiss if they're small. I find that many stew-type dishes, particularly curries, taste better when left for a day and reheated after the first cook. Not much of the above is hard and fast. Any herbs out of the garden would be good or dry if not. Best to fish out the star anise before you crunch in to it.

Must remember the blipping recipe next time: first, take your camera......

Oh bugger, that's 500 blips! Forgot that too! Yes, having a camera on hand for your 500th is not a bad idea.

What to do? It's like being caught at home by visitors when you haven't tidied the place. All you have is a butterfly and some veggies, no champers, canapes or party buzzers. I'll put on some music, you've heard it before here. Nice girls. Here let me take your coats. What? You're not stopping? Wait, have a balloon. Thank you for fluttering by! Blip carefully! Bye!

Oh well, after all, tomorrow is another blip.