My pre-breakfast morning walk is a push for power; for a fast-paced, heart-pumping, energizing surge where battling against the wind and weather helps me to reclaim some of the adrenalin driven lifestyle I once had. Yes, I rise when the bats are still following their flight paths home to roost and with a torch strapped to my wrist I meet the day, head-on with music streaming into my unconscious through the headphones of my iPod. I don’t do gentle on this walk, I choose rousing, rhythmic music by the Chemical Brothers, oh, and I walk with David Bowie a lot.
Except today, my iPod won’t work. No sound will come out, nothing. Baffled for a moment as to how I will set my pace without the aid of “Hey girl, hey boy” I try to sing the music in my head. But gradually something else takes over, as my creativity kicks in and shifts and tumbles and multiplies and shifts again as idea after idea comes into my mind. By the time I get home my virtual world has gone into overdrive. In my head I have made a Nasturtium butter, launched a club, designed aprons, pickled nasturtium seeds, made jam, harvested carrots, styled some photos, created a guest list for my Swedish style Little Christmas Eve Party……. the list goes on and on. Trust me; no one day will ever be long enough to achieve all these things. So, here is the question; is being creative a blessing or a curse? Yes, I get lots of things done each day, but there are always so, so many things which remain undone.
One of the lovely things I did get to do was the Nasturtium Butter, it’s quick and easy to make and can be frozen so that you can slice some off when you want to toss some onto some pasta or when you are pan frying chicken. I use an Alice Waters recipe and you can’t really do any better than that, can you? The flavour is subtle, but you get to harvest and preserve the colour and mildly peppery flavour of one of the most lovely, gem-like, prolifically flowering plants; the Nasturtium. The mild Autumn here means that there are still flowers left to pick. Please don’t let them go to waste.
2 teaspoon chopped fresh Thyme
2 teaspoon chopped fresh Italian Parsley
4 tablespoons unsalted butter- soft
- Chop all the herbs very fine. Dice the shallots very small.
- Separate the Nasturtiums from the stems ( checking for insects as you go). Chop the flowers
- Blend butter, herbs and shallot and season with salt and pepper.
- Roll the butter into a sausage shape between some tin foil and place in the freezer.