Curry plant (Helichrysum italicum). Jean Pierre gave me a couple sprigs to try to cook with, so I looked for recipes on the internet. Opinions varied – most said the scent and the taste were very different – it smells like curry, but tastes bitter. I thought I’d use it in recipe to steam a fish filet through it, adding lemon. But no fish in the freezer, so I’m trying it as a sort of dry marinade for turkey breast meat, that I will grill and serve with lemon wedges.

I am off to the office this afternoon. I was going to go this morning but had an attack of the lazybones, but managed to clean the house and do some laundry before having my coffee with Andrea, who stopped by to say hello. So, Auguste and I will head to the office later when the sun isn’t too high, because I love the walk – we go down a busy street, but there is lots to see and the gardens are all in bloom. After I finish at the office, we will stop at the park nearby and Auguste will look for ducks in the stream.

I will also stop at the store and get stuff to make a peach cobbler. I haven’t used my slow cooker in a while, and this looked easy and good. I’ll start it off before work tomorrow, and have it for tomorrow night :


  • 3/4 cups dark brown sugar
  • 3/4 cups rolled oats (I’ll get the instant cereal brand, or even just some muesli)
  • 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon freshly ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature, plus extra for coating the slow cooker
  • 2 pounds ripe but firm peaches(about 5 medium peaches), halved, pitted, and cut into 1/2-inch-thick slices


  1. Completely coat the bottom and sides of the slow cooker with butter; set aside. Place the brown sugar, oats, flour, baking powder, spices, and salt in a large bowl and whisk to combine. Add the measured butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or 2 knives, cut the butter into the dry ingredients until reduced to pea-size pieces and the mixture looks crumbly, about 2 to 3 minutes.
  2. Add the peach slices and mix until well combined. Add to the slow cooker, making sure the mixture is evenly spread out.
  3. Cook on low until the peaches are tender and the crumble mixture is brown, about 3 hours. Scoop into serving bowls, along with whipped cream or vanilla ice cream if so desired.