Here is this morning’s dream. It is a kind of dream which I have not had for a while.

I am in an open topped sports car with Chris a dreaming Scholar. I am driving. It is right hand drive. The car is almost classic American in scale and is large. We are driving around a light coloured stone town / village on a windy hilly road, in a warm Southern Mediterranean setting on an Island. Think Crete Sicily or Malta. We wind up hill and into a ruins complex where once there were fortifications, a castle even. We come upon an isolated erect stone tower in the ruins it is cylindrical and tens of metres tall. It is 10-15 metres in diameter. There is an open arch come doorway at the foot of the tower. We park up and Chris and I go to look inside the tower.

Suspended above our heads in free space is a large blue chair come throne. It is large enough for two normal backsides. It has pins holding the blue fabric upholstery in place all along the edges of the seat. It has curved carved feet “Louis XIV” and some similar detail on the back. It is a thing of cost and of beauty. It is just sat there suspended in a soft down coming light. It is some kind of throne in a tower which we are looking at.

 Our perspective rotates and we can wee the throne from all angles below and at the same height as the throne.

The scene changes and I can see in full visual field what can be described as a two pronged triskelion. It has two “propeller blades” each with a dog leg. It is a biskelion. The shaft of the “blade” is black the dog leg metallic silver grey. It has to it an inherent sense of rotation, clockwise.

The scene changes and I am alfresco at a stove come worktop under a rough twig roof on a patio of sort. Below downhill I can see the sea. On my tiled workplace I have a chef’s “mis en place” of chopped onions, courgettes, yellow peppers and garlic. There are plump lush dark red Mediterranean plum tomatoes. I slice these into large “paysan” lumps. I have a wide brimmed, well used by its colour, frying pan on the stove. I add a splash of virgin olive oil and allow it to heat and swirl. I can see a small terracotta dish with pine nuts in and another with capers. I am going to be making a tomato rich ratatouille like dish with a pesto twist. There are also some shelled green pistachio nuts.

The dream ends.

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