Roses and bee on white Cosmos.

It has been a lovely start to the week.
Mostly cool and sunny with some rain.
I went for a short walk with the Stepping Out group, hoping to catch a glimpse of the swans, but they were not about. I then came home for some lunch and to put in the Monday washing. Cleaned all the windows and hoovered the front room.
Maria has gone shopping in town with a few college friends.
Now they have all finished their A Level exams,they are relaxed and happy.
Some have managed to get bar work and shop work.
Maria has been asked to write for a local community magazine.
Went to Ray's on the High St. to buy a few things for the Food Bank.
Cereal, jam, soup, useful things like that.
I am now going to write up the Salmon Curry recipe for anyone who would like to try it. I was given it by a lady who is Indian and is a chef at a children's nursery.
We loved it. Don't read the next bit if it does not appeal to you.
Salmon Curry.
Put 2 tablespoons of sunflower or vegetable oil into a large frying pan and add a pinch of cummin seeds. Move it around and take care not to burn it!
Chop and add a large red onion.
Chop a thumb-size piece of stem ginger, 3 chopped cloves of garlic, 2 small orange bell peppers. Chop them finely, and add to the frying pan.
Mix in gently.
You could use green chillies instead. This would make the dish a little hotter.
Add half a teaspoon of tumeric.
Add a teaspoon of Garamassala or 5 Spices.
Add a big tin of chopped tomatoes.
Stir all this in gently.
After about five minutes the oil should be absorbed.
Add the pieces of Salmon. You could also use cod.
We used four Tesco fresh Salmon steaks.
Allow to simmer for about 5 to 10 minutes.
When the fish is cooked put the curried fish on a bed of rice.
We used Tesco lime and coriander biriyani white rice.
Garnish with fresh coriander.
Serve with a naan peshwari.
Enjoy.