One of the nice things about gardening -- aside from the luscious produce that will appear in a couple of months -- is that it's a mindless pursuit. Mindless not as in stupid, but as in mind freeing. You're out there in the sun and fresh air, digging in clean smelling soil and your mind just wanders. It's the perfect time to word out plot knots and perfect characters. Maybe something is found in the garden (a skeleton or a treasure?) or maybe your mind wanders to all the potential weapons you could be planting: lily of the valley, Narcissus, Rhododendron, Oleander, Chrysanthemum, Hydrangea, Foxglove, and Wisteria, to name just a few. Think about it -- half the bridal bouquets in the world are lethal weapons.
And then we can move on to the gardening tools: scythes, pitchforks, power hedge trimmers. And let's not forget the twine and rope we use to tie up those tender beans and pea shoots. The possibilities are endless.
Gardens offer endless possibilities for murder, mayhem, and mystery. I remember an episode of Rosemary and Thyme, one of my favourite BBC series, where a blind man is killed in a community garden by the simple expedient of moving a wind chime. The man relied on the tinkling of the chimes to orient himself, so all the murderer had to do was dig a deep trench and relocate the chimes. Pronto presto, the blind man follows the chimes; falls in the ditch and breaks his neck. Simple and neat.
Rain is predicted for the next two days, so I expect I'll be sitting at my keyboard weaving some of my ideas into my manuscript, but the first sunny day, I'll be back out in the garden, harvesting new ones.
If you planted tarragon, try this recipe for Stuffed Shrimp with Tarragon
16 large raw shrimp, shelled and deveined (leave on the last tail segment if you like)
6 Tbsp melted butter
1 clove garlic, finely minced (or more if you like)
2 Tbsp finely chopped shallot
1/2 cup finely chopped mushrooms
1/2 cup dry bread crumbs (not flavoured)
1 Tbsp chopped parsley
1/2 tsp freshly chopped tarragon
1 cup dry white wine or vermouth
- Preheat oven to 350 degrees.
- With a sharp knife split the shrimp lengthwise along the upper vein, but do not cut all the way through. Rinse shrimp and pat dry. Lay the opened shrimp between sheets of waxed paper or plastic wrap and pound lightly with a rolling pin, being careful not to split them. Score the shrimp lightly with a knife to prevent curling. Sprinkle with salt and pepper.
- Melt 1 Tbsp butter in a small frying pan, and cook the garlic, shallot and mushrooms briefly, about 2 minutes. Add the remaining butter, bread crumbs, parsley, and tarragon. Season with salt and pepper to taste.
- Divide the mixture over half the shrimp and top each with another shrimp, making "sandwiches."
- Place the shrimp in a shallow baking dish and carefully pour the dry wine around them. Bake until shrimp are pink, basting occasionally, 10 to 15 minutes. No do overcook. Serve hot with lemon wedges, over couscous to absorb the juices. Serves 4.