Easter Basket case.

Joy enjoying her first Easter!

Tete-a-tete x 3

It might look like Christmas outside with all the snow, but my Tete-a-tete plants are bringing a touch of Spring to our dining table. So much more effective displayed in an odd number.

Snowdrift

Squeeze past the snowdrift to get into school...

Snowy Saturday.

And this is the view from the front door...

Snow

Well the snow has drifted overnight, this is the view from the back door.

Toad in the hole.

Sausages baked in the oven with Yorkshire Pudding batter poured over, served with onion gravy.

Blackbird's breakfast.

Poor blackbirds having to dig in the snow for breakfast. So much for Spring's arrival!

Diamond raindrops.

How beautiful these raindrops are on the hyacinth plant I put outside after it had finished flowering.

First day of Spring!

Someone tell the weather.....

Red Nose Day.

Jolly faced buns for Red Nose Day tomorrow.

Mother's Day.

Happy Mother's Day.

Snowdrop posy.

Snowdrops are so pretty and it's amazing how resilient they are.

The cat sat...

On the top of the curtains!!! Oh good grief she's nuts!!!

I had to lift her down!!

Wonkatastic World Book Day.

Props from my little boy's Willy Wonka costume. The cane is a ping pong ball taped to a halloween axe stick and painted with acrylic stripes. We filled the bag with chocolate bars and golden tickets for his classmates, I think it went down well...

Crocus time.

Here comes Spring! The first few spikes of coloured crocus on Savile Park Moor, there'll be a carpet of them in a week or so.

Cheeky, cheery cherry fairy cake.

Use the same recipe as the Victoria sandwich cake (100g margarine/butter, 100g caster sugar, 2 eggs, 100g self raising flour, vanilla extract) to make fairy cakes, bake at 180c for 15/20 mins then ice and decorate with cherries or coconut or sprinkles etc.

Victoria sandwich cake.

Mmmmmmmmm....!

Cream 100g margarine/butter with
100g caster sugar.
Mix in 100g self raising flour and 2 eggs and a dash if vanilla extract. Pour into 2 lined sandwich tins and bake at 180c for approx 25 mins. When cool spread with raspberry jam and dredge with icing sugar.

Birthday Meringues.

Ginger meringues with rhubarb, apple and ginger compote served with chocolate dipped strawberries and cream.....AWESOME!!