Milestones

 It's taken me a LONG time to get to 1000 blog posts, but this is it.

I've been cycling to work for a full year now. A few falls in the ice and snow, one broken rear derailleur and bent hanger, one chain off, possibly fitter than I was. It's been better than I expected, if also much longer than I expected.

Since this is a milestone post I'm going to combine my March favourite cards (not very many) and our walk along the canal last night. Another milestone - I think C went for 3 walks yesterday, though his first one was more a saunter to stretch his back. His lunchtime one was a full one, but it was a lovely sunny afternoon and he was happy to come out again.

The utility box depicts the canal lock. There are often fishermen, I think we saw a record number yesterday. The swans were resting on the bank, not bothered at all by all the pedestrians passing so close. A houseboat still decked out for St. Patrick's Day...

Farmleigh

My sister says we are lucky to have Farmleigh within our 5km limit, and she's right, we are. But with the walled garden normally closed, I'm not sure that she didn't find more colour in her local 5km walk in Cork which she shared with me recently. However, I took a trip to Farmleigh on Thursday, and for the first time the walled garden was open. It wasn't an ideal morning for a visit, but I needed to get out of the house and finding the garden open made it worth it. The hyacinths smelled gorgeous, and in fact on the sunnier mornings I can smell the flowering trees on the way to work. I've had a bit of grief with the bicycle but hopefully everything is running smoothly again. That was another reason for taking a leisure outing on Thursday, to make sure that all the gears were changing smoothly again and the chain no longer coming off.

This one was so strange, because the branch stuck out at right angles from the main trunk and was just covered in blossom for the entire length - like a floral cotton candy!

There are some more photos in a March album HERE. They are from two visits, and were too many to overload a blog post with. 

Happy St. Patrick's Day

 No particularly appropriate photos this year, due to the 5km travel restriction and the fact that when I am out, I am usually on my bicycle, no camera.

But a Spring flower card (the daffodils are out in full force here, sometimes so massed together that if it's sunny and warm you can smell them from a distance, and some good Irish green. The greengrocer did give me two pots of shamrock when I went down before work yesterday, but I didn't get as far as taking a photo of them. I think I'll probably plant them in the garden. Until he gave them to me, I was going to green up my current crop of alfalfa sprouts for my "green". We will see what today's weather brings. Yesterday started grey and damp, but by the time I was working from home, it was so warm and sunny that I had to get the spotting scope out to reassure myself that a sparrow on the wall was sunbathing and not dead. The scilla photo was taken when I walked over to get a part for my bicycle in the afternoon, still beautifully sunny. 

Seville Season

 It's Seville orange season here just now. We're well stocked on marmalade, but I have a couple of other recipes that I always like to make when the oranges have that extra tang and zest. I see that in 2010 I posted my "bottled sunshine". This year I am trying it with vodka instead of brandy, in the hopes that it will be something like an orange version of limoncello. On fishing out the old magazine page with the original recipe (I'd say it's at least 20 years old), I saw that it also included a Seville orange curd, so I tried that while I was at it. In all honesty I'm not sure how much different it tastes to lemon, perhaps a little sweeter, and without the colour cue it might be hard to tell the difference. But we've been enjoying it on homemade crumpets.

SEVILLE CURD 

Use sharp, tangy Seville oranges as an ideal alternative to lemons Makes about 280 ml (1/2 pt) 

The finely grated rind and juice of 4 Seville oranges

85 g (3 oz) butter, cut into cubes 

230 g (8 oz) caster sugar

 3 eggs, size 3, lightly beaten and strained

 Warm sterilised jars, covers and labels

 Put the grated rind and juice of the oranges into a heavy-based pan or double boiler with the butter, sugar and strained eggs. Heat gently, stirring all the time until the mixture has thickened – this will take about 30 minutes.

Leave to cool slightly, then pour into warm sterilised jars, cover and label. Leave to cool completely. Chill until required.

Hopefully I can drop some duck à l'orange somewhere into our meal plan over the next couple of weeks, too. 

I was busy on Sunday and forget to change my header. I have a couple of shots with some Spring bulbs in the folder for last March, but I settled on this one of a tree instead.