Spring in Scotland comes late, and is perhaps the lovliest of seasons, with colour slowly infusing garden and field, lane and woods. After a long, driech winter, the bright Spring sunshine makes the eyes water.
We are fortunate to have a profusion of daffodils in our garden, which come after the dear little snowdrops fade; their rich egg-yolk yellow trumpets are a cheering sight to winter-jaded eyes. There are also paler narcissi, with their dainty white petals and orange centres. The small magnolia tree has bloomed beautifully again; its papery petals now slowly blow across the grass as its season passes for another year.
The daffys seem to have gone over very quickly this Spring, and the blood red tulips are starting to flower. I can see the aliums slowly beginning to open in their turn also.
We had a quiet Easter this year, just the four of us, and made a small celebration with a nice brunch. No egg rolling or treasure hunts in the garden now, as we used to when the boys were small, but each age has its joys, and sitting chatting round the breakfast table with the boys is such a delight.
It being Easter, a little chocolate was necessary, so my very quick and easy chocolate cake recipe was pressed into service, with some seasonal decorations in the shape of candy eggs and a chocolate bunny; it looked very jolly, and tasted good too, perfect for our simple Easter celebration.