Something special for supper and beautiful to see as well as eat: tuna steaks briefly marinated in lemon juice and sesame oil, and seared on the griddle; with them a stir-fried mixture of vegetables - cucumber, sugar snap peas, red and green peppers, spring onions, lemon grass and coriander, spiced with finely sliced ginger, a little fresh chilli and a drop of soy sauce. To drink with these - a perfect match it turns out - a bottle of dry, aromatic Wolf Blass Reisling from South Australia, a present from Ken and Joyce last time they came to see us.
Long flowering white heather plants from the new farmers market in the Pantiles to go in the window box outside the dining room.
To read the afternoon, I watch the sky. For a moment, an almost perfect circle of blue appears between the surging clouds.