Spring time blossom....

Budding twigs ahoy

Catkins and crumpled leaves

Out and about fairly early for Alice's first walk of the day and we pass clusters of Catkin hanging in the bright morning sunshine, and it's lovely to see them.  Yesterday I saw my first cherry blossom and there are snowdrops everywhere; and masses of spring time flowers at garden centre for the garden and house - daffodils, narcissus, anemone, hyacinth and tiny aconites, hiding from the unseeing glance.

Yesterday, at Marsh Baldon, the wind was biting and we were all terribly cold whereas, for our afternoon walk at Daeda's Wood, there was a warm  winter sun, without the chill wind; and today, we have a lovely bright sunny morning.

However, the weather men are talking of snow flurries in Scotland and northern England, so perhaps we should make the most of our present warmer conditions; we may have more snow soon.  My young grandson will be delighted to see it but, I shall not be, for I have planned a day out to Chiswick House in west London, and snowy weather could certainly mean a cancellation of this event.

Chiswick House, a Palladian Villa, designed by Lord Burlington and completed in 1729, is a marvellous example of 18th century British architecture, and surrounded by extensive gardens, which have recently undergone much restoration; and I'm really excited to be going there very soon now.

Can you see the catkins?

Well, here's a picture of the catkins and budding trees we passed on our walk this morning.  I was hoping for snowdrops but they were all hidden from view; and no chance of sightings of the blackthorn tree, for that tree likes to hide in a handy hedgerow, and for that I must go out into the country.  I always thought it was the first tree to bloom, so there must be at least one, somewhere, and I'll let you know when I find it.  First to bloom and the last tree for fruit picking; for the fruit needs to be kissed by the first frosts of winter, which action renders the fruit ready for immersion in gin and sugar, to turn it into sloe gin, which is yummy and one of my favourite winter tipples!  I did see cherry blossom out yesterday and that was good, but I must go and check-up on my garden pots, which should have signs of springtime blooms bursting forth.  And I might even find my own snowdrops sprouting?  My flower pots currently live in a friend's garden and I'll pop over to see them on Saturday.


I was telling you about salt in bread, wasn't I?  Well, my research has confirmed my thoughts about salt and I'm happy to tell you my findings.  In fresh-baked store bread, the salt content is fairly low,  and their in-house staff are more than happy to show you their exacting documented details for all their own baked bread products.  It's the pre-wrapped bread products which contain more salt, it seems.  Bread always contains salt, as a flavour enhancer, a preservative and as a necessary addition for the fermentation process and, like most staple foods, are brilliant to eat.  It's what we spread, add or mix with such foods which cause us dietary and waistline problems, and I'm sure you can name as many as I can, hey? Items such as butter, cheese, cream, preserves, mayonnaise and well, you name some!

So all bread has a salt content and some members of our community, the babies, the elderly, our sick folk and pregnant and nursing mothers, quite possibly need to be ,more careful about their daily salt intake; and so to the rest of us.  Therefore, let's be more careful about what we spread on, or add to, our bread slices for lunch, our breakfast toast, and the delicious crusty chunks and slices eaten before and with our evening meal.

'Moderation in all things' is a fine mantra for everybody, if only we'd listen to our inner voice, as we tuck into another slice of something or other.  And me included, for I can eat at any time, you know - happy or sad, hungry or bored - its all grist to the mill!

Happy eating!

Daisy