Here he spots a few remaining berries
and polishes them off before
heading down for the choicest bits from my offerings
"At every step you make me digress; today I do not know whither I am destined." (Tagore)
4 eggs
2½ cups flour
2 cups finely grated carrots
1½ cups sugar
1¼ cups corn oil
2 teaspoons cinnamon
2 teaspoons baking powder
1½ teaspoons baking soda
¼ teaspoon salt
Method
Preheat oven to 350ºF, 175ºC
Blend in the flour, cinnamon, baking powder, baking soda and salt.
Fold in the shredded carrot.
Bake in a greased loaf pan or approx 90 minutes.
Cool on a wire rack.
I can't remember the name of this little shrub but it provides this lovely splash of colour all year round.
Torquay advertises itself to tourists as the "English Riviera". That description may apply in the summer but it took a huge stretch of imagination at the weekend, when the beaches were deserted, the sea grey and shrouded in mist, the wind howled and the rain never stopped. It wasn't quite a Mediterranean weekend but we Brits like our bracing walks and I defied the elements and spent Saturday afternoon walking along the seafront. I've had to take this picture from the tourist board as it was too grey and grim for me to use my camera. My hotel was on the clifftop above the second cove in this picture, with stunning views across the bay.
iano. I did have a little dilemna because I have bought lots of new clothes for the wedding party we will all be attending a couple of weeks from now and I had to work my way round the menu very carefully so as not to pile on the pounds. Even so, I had two fantastic evening meals: on Friday I chose melon, followed by sorbet and then a beautiful steak with vegetables. I skipped the bread, soup
and potatoes but no-one would expect me to miss out on the dessert trolley now would they? I did choose the smallest confection with no added cream! On Saturday I kept to the same wardrobe-conscious routine but with sea bass as my main course. It was all cooked and presented superbly. I hope you are impressed, e!
Our winter visitors have been arriving in ever-increasing numbers in recent days. We love to walk across the field in the evening to see the geese devouring every ear of grain missed by the harvesters. At first we get groups of twenty or thirty, the early birds eager to get the first pickings? Then, over a period of a few weeks, the numbers increase until the sky is blackened and the noise is almost unbearable as the main flocks arrive to take advantage of our mild winter weather.