Balcony treats

Jenni's famous sponge - the passionfruit butter version

I believe firmly in using the good china. While most people lock away their precious set of Royal Doulton, keeping it in glass cases or in dark cupboards for a special occasion that never seems to arrive, I’m all for using it, and gaining pleasure from it, in the here and now. It’s my philosophy on life – I don’t want to put off till tomorrow what I can enjoy today.

It’s the same with balconies. I’ve been focused on aesthetics in this blog, but what I love most about balconies is using them. As a teenager, I loved having breakfast in the corner of our wraparound verandah, with a stack of magazines by my side. In Sydney, I treasured the moments I had in the sun, with a pot of tea, an almond croissant and the papers, wedged between my washing and my plants.