The Sea, The Sea - Iris Murdoch [16]
I swam from the ‘tower steps’ at high tide and then lay naked on the grass beside the tower, feeling exceedingly relaxed and happy. The tower, I regret to say, does attract the occasional tourist; but I am loath to put up a notice saying Private. This little lawn is the only piece of grass which I own, except for a small patch directly behind the house. This grass, tormented no doubt by the sea wind, is extremely short, its blades spread out in little circular mats of an almost cactus-like toughness. Pink and white valerian grows round the base of the tower, and a kind of purple flowering thyme mingles with the grass and perches here and there among the rocks on the landward side. I examined this, and also the tiny saxifrage, through my magnifying glass. I wanted to be a botanist when I was ten. My father loved plants, though ignorantly, and we looked at many things together. I wonder what I would have done with my life if I had not been theatre-mad?
Walking back I looked into my various pools. What a remarkable amount of beautiful and curious life they contain. I must buy some books about these matters if I am to become, even to my own modest satisfaction, the Gilbert White of this area. I also picked up a number of pretty stones and carried them to my other lawn. They are smooth, elliptical, lovely to handle. One, a mottled pink, elaborately crossed with white lines, lies before me as I write. My father would have loved this place—I still think of him and miss him.
It is after lunch and I shall now describe the house. For lunch, I may say, I ate and greatly enjoyed the following: anchovy paste on hot buttered toast, then baked beans and kidney beans with chopped celery, tomatoes, lemon juice and olive oil. (Really good olive oil is essential, the kind with a taste, I have brought a supply from London.) Green peppers would have been a happy addition only the village shop (about two miles pleasant walk) could not provide them. (No one delivers to far-off Shruff End, so I fetch everything, including milk, from the village.) Then bananas and cream with white sugar. (Bananas should be cut, never mashed, and the cream should be thin.) Then hard water-biscuits with New Zealand butter and Wensleydale cheese. Of course I never touch foreign cheeses. Our cheeses are the best in the world. With this feast I drank most of a bottle of Muscadet out of my modest ‘cellar’. I ate and drank slowly as one should (cook fast, eat slowly) and without distractions such as (thank heavens) conversation or reading. Indeed eating is so pleasant one should even try to suppress thought. Of course reading and thinking are important but, my God, food is important too. How fortunate we are to be food-consuming animals. Every meal should be a treat and one ought to bless every day which brings with it a good digestion and the precious gift of hunger.
I wonder if I shall ever write my Charles Arrowby