To end this little series, a wattle bush in full bloom on a clear morning.
We’re not leaving Jamberoo Abbey just yet. I have a few more things to show you.
Celebrating Spring – Part 6
The branches of the trees in the avenue have started to bear buds. Only a few weeks until we’ll see the first leaves unfurl.
Celebrating Spring – Part 5
I also like these delicate pink tea tree flowers. I had a bush like this in my front yard, but unfortunately it died off during the winter.
Celebrating Spring – Part 4
Can’t have enough of these wonderful grevilleas.
Celebrating Spring – Part 3
There were banksias galore. Aren’t they fetching?
Celebrating Spring – Part 2
The gardens had a wonderful array of flowers, particularly the native flowers. Here is a delicate grevillea.
Celebrating Spring – Part 1
I’m back! BB and I had a wonderful wedding and honeymoon. I now have a wealth of photos to sift through, and months worth of photos to show you.
But first we will return to Jamberoo Abbey. It was mid-August when I took these photos, and spring was on its way.
Here is my favourite Moreton Bay fig in the afternoon. I stayed in a cottage that overlooked the tree, so there are many more delightful tree photos coming up.
Spring is Coming
Sorry it’s been a long time between drinks. I’ve been diverted by more personal things lately – like getting married. The big day is tomorrow, so I will again be off-line for awhile. But before I go I’ll leave you with a taster for my next series of posts celebrating the coming of spring.
Winter Cooking – Part 3
To round off our mid-winter meal, we finished with my first ever pie – apple and blackberry. I made it using a recipe in my trusty Australian Women’s Weekly cookbook. Here it is baking in the oven.
I’m quite proud of it because I made the shortcrust pastry myself – with the help of the food processor – and also the filling. BB was a huge help – he was the apple peeler!
In the end the crust was a little burned (I put it on the top shelf at the beginning of cooking – should have been low-middle shelf), but it still tasted lovely.
Winter Cooking – Part 2
The bread accompanies a warming bowl of pea and ham soup. Our local butcher does a mean ham hock – he has his own smokehouse out the back. The smokeyness the hock gives to the soup really lifts its flavour above any other soup I’ve made, making this my favourite soup.
Static and Silence 