One is still catching up on the lost days when the internet vanished like a will-o'-the-wisp as our laptop suffered some internal malady - like technological diverticulitis.
You may not have noticed this but my blogging stage name is Yorkshire Pudding. In selecting this pseudonym, there seemed to be no more obvious or better choice. After all, my racial heritage is 100% Yorkshire. What could be better than to name myself after my great county's culinary treasure.
When I make Yorkshire puddings no measuring happens and no cookbooks are ever consulted. I could make Yorkshire puddings with my eyes closed. The basic mixture is on the face of things very simple but to make successful Yorkshire puddings you need experience and passion -two qualities which I have in abundance.
On Sunday, the evening sunlight illuminated the batch I had freshly prepared for Sunday dinner. Golden and crispy, they rose from the hollows in the old baking tin like little Yorkist angels. My mother would have been proud of me. Have a look at these bad boys:-
On Easter Monday, I parked on Bents Green Road just a mile from here on the western edge of the city. Its elevation is perhaps two hundred feet above our street's altitude so spring bursts ever so slightly later up there. I noticed the fresh and vibrant cherry blossom when the glory of the blossoming cherry trees closer to home was already fading.
In one of the pictures you can see Clint snoozing under a pink tree - he is so sleek and silver.and was perturbed about petals falling upon his paintwork but he needn't have worried. The air was so still.
In other news, Ian and Henry have made the front cover of a national food magazine called "Vegan Life". The "Bosh!" story keeps on running:-