Damp days, damp birds

It sure has been miserable for a few days now, with the sun as a rare visitor. The garden has been full of little birds-this year’s babies, visiting with their parents. A family of blue tits, about 7 youngsters-have been here for the last 3 days, feeding on the sunflower feeder. The are just getting the hang of using it for themselves, rather than begging from their parents.

A male blackbird has been energetically feeding a single youngster. It’s been difficult to get a close up picture of the young one, but dad obligingly sat of the roof of the bird table while I was working here yesterday afternoon.

Floral fireworks

I haven’t grown Alliums before, but when I saw these as bulbs in the local supermarket last autumn, I thought I would give them a try. The plants stand about 2 feet tall and have amazing metallic purple flowers that remind me of exploding fireworks. I only bought 3 bulbs, but I shall certainly buy more this year

These are not just any bay leaves…

As well as trimming the box hedges, Rob trimmed the large bay tree for the first time, I think, since we were given it 6 years ago! I took the branches that were trimmed and stripped the best leaves from them.

I usually use bay fresh from the bush, as we have 2 bay trees, but it seemed a shame to just throw these leaves away. After a little research, I decided to try drying them in the oven, using this method .

“Removed the best leaves from the stems. Lay the leaves on a paper towel, without allowing leaves to touch. Cover with another towel and layer of leaves. Five layers may be dried at one time using this method. Dry in a very cool oven. The oven light of an electric range or the pilot light of a gas range furnishes enough heat for overnight drying. Leaves dry flat and retain a good color.

When the leaves are crispy dry and crumple easily between the fingers, they are ready to be packaged and stored. Dried leaves may be left whole and crumpled as used, or coarsely crumpled before storage.”
with thanks to the University of Georgia.

I have weighed them down on a baking sheet with a cake cooling rack, and set the oven to the lowest setting.
I left the oven for about 7 hours-all day really. And when they emerged they were crisp and flat and had kept the colour quite well. I have packed them all into a small jam jar I sterilised and have put the top on. I think I may try to find some pretty jars and give them to unsuspecting people as presents!