Living a contented creative life.

Summer surprises continue in the garden. We have a bed which is useless for growing vegs. It has tree roots and a hedge sucking the moisture out. I had lots of seedheads on the poppy plants last year so during the autumn I shook them liberally over this bed.

When the poppies started to grow in Spring they were very overcrowded and I thought they would be no good but I left them to see what would develop. Now there is a beautiful display of small but pretty poppies. Along with them the self-seeded borage have complimentary blue flowers. Such a lovely sight.

I also planted some sunflowers in the same bed. Because of the poor conditions they’re very small but still lovely and they attract the bees.

I have grown enormous sunflowers in the past. They’re great fun to grow. I love their cheerful faces and the seeds are good for the birds after they’ve flowered. I’ve also painted them a couple of times.

I have a little tile decorated with two sunflowers bought from Jackfield Tile Museum in Shropshire. It’s tube-lined which means it has a raised outline. A favourite object.

The tile has a pleasing Art Deco style. It’s a style I’m fond of and I’ve collected a few bits of this type of pottery over the years. They used to be easy to pick up in charity shops but since they became more widely collected they don’t turn up as often because they’re sent to auction. Here are some I love.

Although I love the sharpness of Art Deco I also really like the round base to the last jug. Round shapes are pleasing and perhaps that’s why I love to see a cabbage when it’s a fat ball and promising good eating. I had three left in the polytunnel which need using now so I harvested one and made my cheesey potato bake. Tasty, simple and satisfying.

I steam the cabbage and some carrots over the boiling potatoes. When they’re tender I place the vegs in a baking dish, heat the oven, mash the potatoes and mix in some grated cheddar. I spread the cheesey potatoes over the vegs then pop the dish in the oven for about 25 minutes at 200C/180C fan oven until they’re nicely golden brown. Especially good with home-made chutney or picalilli.

Summer seems to be flying by so I’m soaking up all the pleasures I can in the garden. Here are some more of the season’s lovely flowers.

Enjoy whatever summer brings, sunshine or showers. Bye for now. I’ll be with you again next week.

The weather has changed. Wet, windy and thundery. I brought in a few pretty blooms before the rain and wind could spoil them and arranged them in a vase. Beautiful bell flowers, roses and hydrangeas with a little greenery for background. Lovely to look at while the rain lashes down outside.

I did take the opportunity when the sun was out to gather a few goodies for the freezer.

I have an abundance of parsley. It’s fresh, crisp and green and although I have plenty growing in the polytunnel in winter, on a cold, wet, miserable day I don’t feel like trekking down the slippery garden paths to fetch some. Easy to pop some away in the freezer for that sort of day.

I just wash and gently dry it on some kitchen paper, snip off the stalks and put the leafy bits in a container to freeze. Sometimes I chop them first but if I’m going to use the food processor when I use the parsley that will do it for me. Frozen parsley is crumbly anyway so it breaks up or chops easily.

Had an abundance of strawberries this year. We’ve enjoyed several dishes of them and I’ve stashed away a couple of kilos for winter. On a cold day I shall make jam in my lovely warm kitchen. One of my favourite ways to pass a winter day. I also like to cook some with a bit of sugar, allow it to cool then serve it with greek yoghurt for a really delicious treat.

There are wild strawberries in the garden as well. A friend gave me a few plants years ago and they now grow like weeds everywhere. The berries are small and seedy but nicely flavoured. Because we have plenty of other strawberries I leave the wild ones for birds and other creatures.

I couldn’t keep pace with the mange-tout. Obviously we didn’t want them every day so some began to grow into peas and before long I had lots of them. Fortunately I don’t mind shelling peas. A trugful takes a while but it’s not so bad when you nibble them as you work. Cook’s treat.

I froze some for later. First I blanched them. In other words boiled them, for two minutes. Cooled them quickly, spread them on a baking sheet and placed this in the freezer. When the peas had frozen I transferred them to a bag for storage. This way the peas stay separate and don’t stick together so I can use a few at a time.

Have you noticed that bananas come in bunches so obviously they all ripen at once? I like them a bit under-ripe but I do love them in a pudding if I have some ripe ones. I gave my recipe previously for a banana bread pudding but here’s a quickie version which is delicious and very easy to make.

Speedy Banana Pud

Approximately 200g bread ( white bloomer is best)
100g Sugar
2 small or 1 large ripe Banana
3 large Eggs
300mls Milk (I use oat milk but dairy is fine)

Heat the oven to 180C/160C fan oven or gas equivalent.
Break the bread into small pieces and put into a greased 
baking dish.
Peel the bananas and whizz in a food processor or mash really
well.
Add eggs, sugar and milk to the bananas and mix well. 
Pour the liquid over the bread and allow to soak for a few minutes.
Bake for 25 - 30 minutes until golden and crisp on top.

Good warm with cream but really delicious cold.

Although the fruit and flowers don’t last long the garden has new pleasures every day. The poppies under the pear tree look so lovely with the campanulas. A pretty combination of blue, white and pink. So many colours, pleasing shapes and lovely scents around the garden.

I keep meaning to paint some flowers but not started yet. Lots of photos saved though so something to occupy long winter evenings and a reminder of pleasant summer days. Here is one I did some time ago of lupins, one of my favourite early summer flowers. Painted with gouache.

I hope you’re enjoying your own summer pleasures. Please feel free to comment. I love to hear from you. With you again in a few days.

The garden badly needed rain. When it came I was happy for the plants and less watering for my husband to do but I’m missing those hazy, lazy warm afternoons. I do love raindrops on flowers though so I took the opportunity to take some photos. Here are some of them.

As much as I love the rain I hope we have many more warm summer days to come. We’ve passed the solstice now so we’ve had the longest day. It all goes far too quickly. I’m daydreaming about those sultry afternoons. Here’s a little poem I wrote about it.

Summer Days

Longer summer days.
Sunlit gardens, cool sips, floral notes,
The sky a blue-lit haze
When barely a cloud floats.

Humming of the bees,
Busy gathering, pollen-dusted as they fly.
Barely a whisper of breeze
Stirs up a passing sigh.

The garden blazes.
Orange poppies, pink peonies, scarlet roses.
The beauty of it all completely dazes
And delights our noses.

Too hot in the sun,
Beating down, a sizzle, brightly lit.
Yet when the day is done
In the cool of evening we can sit.

Time for reflection.
Happy thoughts, relaxing, simple leisure.
No need for too much introspection.
Enjoy the fleeting pleasure.

The peonies are ending their fabulous display but other pretty things take over to soften the blow. Our tiny wildflower “meadow” is a delight right now. A riot of colour and yet so dainty at the same time.

The roses are lovely. A red one called “Paul’s Scarlet” has grown up into the apple tree and looks good against the green apple leaves and growing fruit. One called “Veilschenblau” scrambled up into one of the pear trees. It’s a very temperamental, fussy rose. The leaves turn yellow and it looks a mess but the purpley flowers look pretty in the tree. The opium poppies look good alongside the blue campanulas and pansies are still putting on a show.

Another summer bonus is the abundance of good things to eat. Lots of strawberries, broad beans, peas and salad treats. I grow radishes called “French Breakfast”. I love the name, the taste and the way they look. Crisp, tender and beautiful.

I remember seeing them one morning on a street market in Paris. They were arranged in huge bunches in perfect order. A work of art and a wonderful sight. I wish I had a photo.

I think I’ve probably pulled the last of the rhubarb. I’ve frozen some for later. I had over a kilo to wash and chop but I have a little trick to speed up the cutting. I line up several sticks and cut across all of them together. Saves work. I’m all for that.

If you like rhubarb but don’t enjoy the “bite” on your teeth then try my method. I cut it into pieces, cover it with water then bring it rapidly to the boil. When it’s boiled for a few seconds I tip it into a colander and rinse it with cold water. Then it’s ready to continue stewing or for adding to a pie or other recipe. Doesn’t spoil the flavour or colour but it removes some of the acid.

On these summer nights there are lots of beautiful moths about but because they fly during the darkest hours most people don’t know of their existence. I wanted to know more so last year my husband made me a moth trap. It has a light to attract them and we put eggboxes in the base for them to shelter in until morning.

This doesn’t harm them but attracts them so we can observe and then release them. I was amazed. Such beauties.

Some people have a fear of moths but they perhaps have only seen the fluttery brown ones which come into the house at night and make a nuisance of themselves. Just have a look at some of these lovely ones which we have found to have visited the trap in the night.

There seems to be less about this year and the same for butterflies. It’s a sad state of affairs. We need to grow whatever we can and preserve the wild bits around our towns and coutryside to nurture them.

I hope you’ve enjoyed seeing the moths. It’s not easy to take photos because some fly as soon as they’re disturbed but usually we manage to catch a few glimpses. I will share the photos if we’re lucky enough to have a few more visitors.

Bye for now. With you again soon. Enjoy whatever summer treats come your way in the meantime.

I just love Summer! Evenings in the garden working while it’s a pleasant temperature, comfortable clothes and tasty treats.

The strawberries are ripening. Definitely my favourite fruit. I pick them before they’re fully ripe. I like them that way and I can have them before the pesky slugs find them.

The broad beans are ready and we’ve started enjoying them. A real treat with some mint sauce. Small tender ones are so good.

I’ve harvested the garlic. Not a big crop this year but will last for a little while. I had oodles last year and it lasted for ten months. Had to throw the last few away so a smaller harvest may not be a bad thing.

The basil in the greenhouse is lush at the moment. Fresh aromatic green leaves full of flavour. I made our favourite bread and basil salad to make the most of it. I had a few slices of dry bread to use which are ideal for this. Served with some grated cheese, it’s a nourishing meal and delicious.

The recipe is on an earlier post with the title “Basil Salad and Waterlilies”. Very easy and yet always seems special.

Because we’ve had a spell of dry sunny weather the flowers are really lovely. It’s meant a lot of watering to keep things going but the results make it worthwhile.

The peonies are at their best now. I have a pale pink one called “Sarah Bernhardt” which is a very romantic flower. I love it. I also have one called “Alexander Fleming”. This one is a rich vibrant shade of pink. Both very beautiful. I just wish they lasted longer before shedding their silken petals.

Campanula persicifolia was in the garden when we moved here and every year it pops up freely here and there. Some are blue and others are white. It’s one of my favourite flowers and I appreciate its habit of returning unbidden. There is a nice little stand of them under one of the pear trees which I think looks particularly pretty against the rough bark.

The garden needs a good tidy-up but there are pretty bits which please me.

Roses struggle in our light sandy soil so we never have an abundance of flowers. They cope though and produce a few lovely blooms. I think you need to look at flowers close up to appreciate them fully so I try to capture the beauty with my camera.

I mentioned last time a cushion cover I embroidered with a pottery pattern called “Indian Tree”. Here is one of my oval plates showing the pattern. I think it has been used by many potteries but not recently. This kind of design is perhaps old-fashioned but I love it.

I like old pieces of pottery but I also have some contemporary studio pieces. I like them so much I even paint pictures of them. Here’s one of my small collection of Eric Leaper items.

So much to say but it will keep for another time. I hope you’re enjoying these summer pleasures. Feel free to comment. I love to hear from you. Until next time, bye for now.

Enjoying summer. So many good things to eat and beautiful flowers in the garden.

The mange-tout peas are providing endless supplies of tasty treats. Lots of vegs in the polytunnel; lettuces, radishes, spring onions for now, carrots and other things for later.

One thing I can’t grow is a banana but then I’m a bit fussy about bananas. They have to be just right for me to enjoy as a snack. However, I love them baked into cakes or other foods like chutney.

I keep finding ways to use them and I came up with a tasty pudding which includes peanut butter. If peanut butter doesn’t appeal this pudding is delicious with just the banana flavour. Here’s my recipe.

Banana and Peanut Butter Pudding

200g sliced Bread (preferably white bloomer)
6 tablespoons Peanut Butter (optional)
2 ripe Bananas
100g Sugar
3 large Eggs
250mls Milk

Whizz the bananas in a food processor (or mash well). Add milk, eggs and sugar. Mix well.
Heat the oven to 180C/160C fan oven, or gas equivalent.
If including peanut butter - Spread half the bread with peanut butter and place in a baking dish.
Pour half the liquid over the bread in the dish.
Add top layer and gently pour the remaining liquid over the bread.
Allow to soak for a few minutes.
Bake for 25-30 minutes.
Especially good when it has cooled and set

I love cooking but there are other things to do. I haven’t knitted for a while and only done small sewing jobs. I used to love embroidery. Might do some more while the day light is good. Here are two small projects I did ages ago.

The first photo shows a cushion cover I embroidered from a pattern transferred on to the fabric. A lovely American friend of mine bought me a set of transfers from Harrods when she lived in London. I was recovering from an operation so she thought I would enjoy some sewing. She was right. Sadly the colours have faded over the years but I still love it.

The second cushion cover is embroidered with a pattern I drew onto the fabric. I copied it from a piece of pottery with the Indian Tree pattern. Bolder colours and less formal than the other pattern.

Old favourites which I treasure. Inspiring me to do more.

I have an urge to paint but not sure of a subject. Flowers are perhaps the obvious at this time of year. Lovely colours, textures and light and shade to capture with a paintbrush. So many beauties to choose from. Here are some more in the garden.

I hope you have many summer treats of your own. Enjoy the weather while it lasts. With you again in a few days.

Roses. The essence of a summer garden. Not quite time for a vaseful like this one from a previous June but they are opening slowly now the weather is kind.

Everything about them is lovely. Their colour, shape and scent. So beautiful that I can forgive them their thorns and their temperamental nature.

Roses don’t thrive in our poor sandy soil, so any flowers which make an appearance are cherished. If I have enough for a vase I’m thrilled. There are lots of buds on now so I’m very hopeful this year.

I love anything with pictures of roses. I only have a few items but they are treasured.

Here’s a painting I did a few years ago of a vase of roses from the garden.

The garden is yielding some lovely treats as well as the roses. The first mange-tout of the year are ready. I picked some and cooked them for a tasty meal with mint sauce. Delicious.

Although I freeze mint sauce there is something so wonderful about picking the first fresh and aromatic leaves of the summer. That scent is unbeatable and the taste is far superior to anything bought in a jar.

If you have mint in the garden it’s so simple to make and if you have a good supply of mint it freezes perfectly. When it thaws it tastes like the minute it was made. I prefer apple mint with it’s sweet flavour and furry leaves but some people would rather use spearmint. Here’s my method.

Strip the washed leaves from the stems. Chop finely by hand or in a food processor. Add malt vinegar. Enough to just cover the mint. Add sugar. The amount depends on whether you want it sweet or sharp. I like it sweet. Add gradually, taste and adjust if necessary. Mix well until the sugar has dissolved.

Good with lamb, bacon or a gammon steak, particularly with fresh broad or runner beans and new potatoes. Also good with my vegetarian sausages made with cashew nuts, breadcrumbs and herbs.

When it’s frozen it thaws very quickly and it will stay fresh-tasting in the fridge for days. If kept in the fridge enclose in a container with a close-fitting lid or it will flavour other things.

In our previous garden I planted a morello cherry tree. We had lots of cherries. They were sour and not good for popping in your mouth but they made good preserves. One year my sister picked the fruit for us while we were away on holiday and then I made wine from them.

Sadly, my lovely sister died a year later. When I bottled the wine I labelled it in memory of her because she had harvested the crop.

The wine was bottled in 1999 and to my surprise I found a bottle of it among my home-made wines. I naturally intended to pour it away but out of curiosity I tasted it. It was so good! I’ve really enjoyed it and it brings back many memories of my much-loved sister and my former home.

The haziness on the bottle is condensation from the fridge. A really nice flavour chilled. I used to have these funny labels which showed the effect some home-made wines can have!

I only make parsnip wine these days but that’s something I do in winter when parsnips are in season. Very simple to do and a satisfying, warming winter wine when it’s had time to mature.

Meanwhile summer is upon us and the garden is springing to life again. Here are some pictures of how it’s progressing.

Enjoy the warmer days and seasonal treats. Please feel free to comment. I love to hear from you. With you again in a few days.

Sunshine and cake. Two of life’s pleasures. Plenty of sunshine the last few days and I baked my recipe for date and ginger squares, so lots of enjoyment. What could be nicer than a delicious bit of cake and a cup of tea.

These are very easy to do and are moist, tasty and satisfying. Here’s my recipe.

Date and Ginger Squares

200g stoned, chopped Dates
100ml Water
Juice of two small Lemons or 1 large
200g Caster Sugar
4 large Eggs
275g Self-raising Flour
10g Wheat Bran
2 heaped teaspoons Baking Powder
2 heaped teaspoons Ground Ginger
200g Sunflower Oil

You will need a large greased baking tin. I use a roasting tin.
Chop dates if whole. Boil the kettle and put 100ml of the boiling water into a heatproof jug. Add the chopped dates and the lemon juice. Leave to soak while you do the next stage.
Beat eggs and sugar.
Heat the oven to 180C/160C fan oven, or equivalent for gas.
Add flour, bran, baking powder, ginger, oil and dates with the liquid to the egg mixture.
Beat well until mixed. Spread in the baking tin.
Bake for 25-30 minutes until the centre springs back when pressed.
Allow to cool in the tin, then cut into squares.

Although I love coffee there is nothing quite so nice as a cup of tea with cake . I have several teapots, mainly because I love pottery but I also like tea. I have a little chinese one which I keep just for lapsang souchong tea. Lapsang has a distinctive smokey taste so it’s best to dedicate one pot for that. Besides, it makes it seem even more special.

I have an Art Deco pot which looks nice in my red kitchen.

I even have a chintzy teapot which lives upstairs just because it’s so pretty. It sits beside a lovely china cup which I picked up at a boot sale for 50 pence. I can’t resist beautiful pottery.

When I’m not drinking tea and eating cake I’ve been busy catching up in the garden. Lots of seeds sown in the greenhouse and weeds removed from under the trees. It’s good to see new growth taking over from the wilted remains of the Spring show. I noticed how lovely new leaves can be when I looked around. So many shapes and shades of green, fresh and beautiful. Here are some that I found with my camera.

Early Summer flowers like aquilegias are beginning to show. They have beautiful colours and shapes.

Here are some other pretty things in the garden right now.

The mint is ready now for making delicious mint sauce. I love the taste and aroma so much that I make extra and freeze it in small tubs to use during Winter. It freezes perfectly and tastes as though it was just made. Perfect with lamb but good with many other foods.

If you don’t like mint sauce, is that because you have only ever had it from the shops? Bought mint sauce is completely different. It is, of course, stale. It has been made and processed for storage so it tastes horrible. The texture is also different. Freshly made mint sauce, especially from apple mint, is wonderful and so easy to do.

When I make my mint sauce I will add the process details and photos to my blog. Any day now.

I hope you’ve enjoyed the flowers and the teapots. Now you need to make the cakes and have an afternoon tea in the garden. Whatever you do I hope you can enjoy the beginning of summer. With you again in a little while.

At Christmas I always buy angelica to decorate little iced cakes. It has become a tradition. Now I have an angelica plant which is maturing nicely and I have always wanted to try candying my own. So I have been doing just that.

Because the plant has some lovely flowers developing I didn’t want to strip it bare so I just took a few small stems. Anyway I thought best not to do too much in case it goes wrong or I’m not happy with it.

It’s a really simple process but takes a few days to complete.

First, I cut and cooked the stems in water for about an hour to soften them. Then I made a sugar syrup from 200g sugar to 250mls of water. Stirred it well, gradually heating it before adding the drained stems.

I simmered the stems in the syrup for 15 minutes, removed it from the heat and set it aside until the next day.

The second day I gently warmed the syrup and stirred in another 100g of sugar until dissolved. Brought it to the boil and then simmered again for 15 minutes before setting aside again until the next day.

On the third day I added 100g sugar again to the warmed syrup, brought it to the boil then simmered for another 15 minutes. It’s important to bring it to the boil steadily or the syrup could burn and caramelise.

On the final day I simmered again in the syrup ( no extra sugar) for another 15 minutes. When it had cooled a little I drained it, split the stems and rolled in caster sugar. When it has dried a bit I shall store it in an airtight jar.

The bought version is a deep emerald green because it has food colouring added. Although mine is a dull green I prefer the natural product so I haven’t added anything. Of course it’s full of sugar but only small amounts are used for decoration so I’m not worried about that. I could have used that amount of syrup for many more stems but as this is a trial run it doesn’t matter. Perhaps I can find a use for the syrup.

The flower heads or umbels, as they’re called, will open into lovely white flowers which bees will love. There were bees and other pollinators buzzing about today in the garden despite the cold, wet weather.

I’m up to my ears with cabbages now. I have tried making sauerkraut in the past but it always seems to go mouldy. Not bothering again. Any surplus cabbage will make good compost.

I tried a different mangetout this year and they have taken forever to flower so no peas yet. One beautiful flower has finally appeared and it’s so lovely that I can forgive the long wait.

All gardeners know by now how important it is to avoid peat-based composts. I’ve been using coir. It’s fine for starting seeds off but as there’s no goodness in it I’ve been repotting into homemade compost when the time is right.

Because it’s been so cold I’ve only just sown runner beans, French beans, cucumbers, courgettes and squashes. They’re all very tender and don’t like the cold. Much like myself! They are beginning to peep through the coir and should grow nicely now the nights have warmed. They’re snug enough in the greenhouse until planting out time.

The parsnips and carrots are growing well. The spring onions are a tasty treat with a sandwich.

The garden is not at its best but here are some pretty bits captured by my camera.

My clematis montana “Elizabeth” has grown right up into the top branches of the old plum tree. It looks lovely tumbling down among the leaves.

With all the rain I’ve had time to finish my painting. It’s a scene from last summer in the garden. There was a campanula spreading prettily among the leaves poking through the fence. I took a photo and I’ve tried to capture it in my painting. Took a while. Lots of detail to do but enjoyable. Painted with gouache. Here it is.

I hope you’ve enjoyed the photos and perhaps you might fancy a bit of candying. Easy to do and pleasurable. Stay safe and don’t let the weather get you down. With you again in a few days.

Some ribbons for wrapping gifts. They look so pretty even as a jumble in the box. It doesn’t take much to please me!

Talking of pleasing me … Sometimes when I can’t sleep I like to invent new recipes. Occasionally, I find it stimulating to read a cookbook to stir my imagination and then make my own recipes or tweak one from a book.

The other night I was looking through “Let’s Preserve It” by Beryl Wood, apparently a favourite of Nigella’s, and I noticed an intriguing recipe for date and banana chutney. I thought that sounded a bit different and exotic. A couple of ingredients didn’t appeal to me so I came up with alternatives and decided to have a go.

I was so pleased with the result. A spicy, sweet chutney that’s very good. Although it’s recommended to keep chutney for a while to develop the flavour I couldn’t resist tasting it. I tried it with lamb and it was a delicious combination. I’m sure it would be really good with chicken. Here is my version.

Date and Banana Chutney
225g Dates
6 Bananas
450g Onions
285ml Malt Vinegar
Half a tin of Golden Syrup, approx 225g
4 or 5 lumps of Stem Ginger
1 teaspoon Chilli Powder

Wash and rinse 4 jars and place in the oven on a low setting to dry and keep warm until needed. Put lids to dry somewhere warm.

Stone and chop dates,peel and chop onions, peel and slice bananas.
Simmer them in a pan with the vinegar for about 10 minutes.
Chop ginger into small pieces.
Add syrup, ginger and chilli powder and cook until 
thickened and light brown, stirring from time to time.
While it cooks prepare a surface for the jars. I use a wooden chopping board covered with newspaper or kitchen paper. This prevents the hot jars from touching a cold surface which would crack them.
While still hot ladle into warm jars and tighten lids.

The bananas I used were just ripe except for one which was a bit under ripe. Seemed to work alright. The ginger was from a jar of my home preserved but bought ginger is just the same.

If you make jam and chutney it helps to have a funnel which just fits into the neck of the jars. It keeps the jars clean and saves a sticky mess which might go mouldy if left on.

Sometime soon I’m going to try to candy some angelica. I have a lovely plant in the garden which is mature enough now and it’s something I’ve been wanting to do for a while. Will post it on my blog when I do it.

The garden is looking a bit too green. Lots of bulb leaves without flowers but they have to be left to feed the bulbs for next year. The rain is encouraging the weeds to grow too. Been a bit wet so I’ve mostly been in the greenhouse and tunnels but still finding lovely things to photograph.

Even in the rain there’s beauty in a garden. The drops of water on flowers and leaves are lovely to see.

The hawthorn blossom is in bloom and smells so nice. If you look closely at the flowers you can see their delicate beauty. The stamens have lovely pink tips.

The sky has been fantastic. Fabulous clouds and a wonderful sunset.

If you look closely you can see the birds going home to roost.

I haven’t finished my latest painting yet. A lot of detail in this one and I need to paint carefully. I don’t like a messy picture. It should be ready next time I post so I will share it with you then.

Bye for now. Continue to stay safe. With you again soon.

With the hope of family get-togethers possible again soon I baked a pecan pie and stashed it away in the freezer. It’s a family favourite; wickedly rich, sweet and satisfying. It always looks special and tastes divine.

It takes about 250g of pecans and I find it best to empty the packet into a dish and separate any broken ones for grinding. The best whole ones I keep for decorating the top.

My full recipe is on my blog post called Christmas Thoughts. Not difficult to make and very special.

With food in mind I’m delighted to see the strawberry flowers appearing on the plants. Beautiful and promising delicious red berries in a few weeks time.

We have lots of wild alpine strawberries too. A friend gave me a few plants years ago and they spread around the garden like wildfire. Tiny, tasty berries and dainty little flowers. The birds and little creatures eat them so I let them get on with it.

I’m always pleased to see how many lovely flowers there are when I wander round the garden with my camera. I often think at this time of year, when the first dramatic show of daffs and tulips has gone, that the garden is too green. Not really true. If I look I can find.

Bluebells and pansies for instance. Best viewed up close. My camera catches all their delicate beauty, their wonderful colours, their fragile-looking petals.

Other lovely things catch my eye as I wander around. Some fascinating flowers on the potted pine. Are these going to become cones? Shall have to wait and see.

Here and there the Welsh poppies, Meconopsis cambrica, are opening their satin petals to the sun. Some are golden yellow and others a very pleasing shade of orange. They self-seed freely and grow like weeds but such lovely weeds that I welcome them.

Of course the sunshine and showers also encourage the wildlife. Some not so welcome like slugs and snails but even these provide food for the hedgehogs and birds so I don’t stress too much about them. The woodpigeons have been a bit of a nuisance over the Winter but I still enjoy seeing them.

I was amused to find that a hellebore flower I’d taken a snap of was actually covered in aphids. I didn’t see them until they were revealed when I loaded the photo onto the computer. Little green creatures. No wonder the ladybirds are doing so well. They feast on these things. Take a look at the picture and spot them.

They won’t do any harm to the hellebore. The flowers are spent and just holding the seeds but they still look so nice that I leave them for a while.

I was pleased to see a female Orange Tip butterfly flitting about the garden. It alighted on one of my clematis flowers to sip the nectar. Its wings were folded and displayed their beautiful mottled pattern. It was a good opportunity to take a few snaps before it fluttered away.

Because it’s been so cold this Spring I haven’t seen as many butterflies in the garden. Very sad to think how they’re declining. I spotted a Holly Blue, a yellow Brimstone, some Orange Tips and one or two Peacocks and Red Admirals early on but the last three weeks I’ve seen nothing. I hope our garden will provide a Summer haven for the few still around.

Apple blossom petals are showering the ground and the dandelions are springing up but even these are pleasures.

Buds are forming on the Solomon’s Seal and dainty little Lily of the Valley are opening their pure white bells beneath the rhododendron.

So much to look forward to when the Summer show begins.

Meanwhile I’ve done a little more work on my latest painting. Lots of detail to paint yet but it’s slowly taking shape.

Enjoy the sunny spells and find pleasant ways to spend time during the rain. With you again soon.