berrytide

There is a great deal of time spent scrumping and sweet baking at this time of year. The fields are generous, and so are the trees. I've just spent 11 days straight with a man, in my bed, my house, my kitchen. The only time we spent apart was while we were (individually) using the bathroom. I will miss his smell tonight (which is probably why i'm not in bed yet).

*

We shared a bath.

He is reading the back of a bottle of masculine shower gel and deciphering the symbols of insinuation that suggest that washing his hair will bring him mutual nudity.

"I'm not going to have a girlfriend until i have all the different types of Lego in the world" he announces with conviction.

chocolate-dipped

20% tip

We eat together at a grey table in a blank corner of a pavement on one of the busier London streets. Above the table we smiled and sipped and watched each other's lips say the soundless words, beneath the table our thighs, hips and ankles speak in a different tongue.

He asks for the bill and takes the plate. I offer a contribution although I know he will refuse; I've fed him often enough with my scrambled eggs on toast not to be embarrassed in not pressing the point.

"I'll take it out of your body later" he promises, "including a generous tip"

crimson velvet

I had an amazing conversation this evening, with my parents. They were telling me about my grandmother and her sisters and how they were flagrant and unabashed sexual beings all though their lives. All three of them were pregnant before marriage and demanding satisfaction right to the end. I can't tell you how proud i am of my genes.

A suffit of damsons? Make this. Eat with strong hard cheese, or a soft french brie. I would suggest a teaspoonful on a warm cheese scone, perhaps, or even thinly spread on toast. The spice is a warm hint, the sugar subtle against the intense sharp plum. A mouthful of full fruit, texture of velvet; unabashed sex.

Ingredients:

• 6 lb (2.8 kg) damsons
• ½ pint (300 ml) water
• Sugar
• 2 teaspoons ground allspice

Method:

1. Wash the damsons and put them into a large saucepan with the water.
2. Bring to the boil, reduce the heat, cover and simmer until the damsons are tender.
3. Pour the mixture through a sieve over a large bowl and press through using the back of a wooden spoon.
4. Measure the fruit puree. and allow 1 lb (450 g) of sugar to each 1 lb (450 g) of pulp.
5. Return the puree to the pan, add the sugar and ground allspice. Stir frequently until the sugar has dissolved .
6. Bring to the boil, reduce heat and continue cooking and stirring until very thick.
7. Pour into small, clean, dry, warm sterilized jars or moulds.
8. Cover and seal.
9. Label with contents and date when fully cool.

Makes about 6 lbs (2.8 kg) of Damson Cheese.

scour

He left his belt lying on my bedroom floor, a molten skin of soft brown leather that mocks me and my imagination.