Legends, Blue Eyes, and a Darned Good Tealoaf

I have always loved Morning Glories. With beautiful blue flowers that open in the morning, turning their pretty blue heads towards the sun, they climb and adorn almost anything you plant them near. I have always found it so mysterious that they close their faces in the late afternoon and seemingly go to sleep until the following morning. There is a beautiful legend attached to them that I would love to share with you this morning.

There once was a beautiful Princess who loved to sit amongst the flowers in her garden. She was very delicate herself, however, and so she always had to return to the palace before the day became overly hot, and so she never saw certain varieties of her garden flowers which didn't open until the sun shone on them.



This made her incredibly sad, for as you know Princess's have very delicate hearts and feelings, and one day as she returned to the palace, she began to cry. Her tears fell to the ground as she walked and each one that touched the earth, magically turned into a small seed.

A few weeks later, as the Princess walked in her garden early one morning, she was very surprised to see a beautiful new flower growing and climbing over the garden wall, twining it's lovely tendrils around the trees and cascading over the archways. Her heart was filled to overflowing with joy and ever since that time the name of Morning Glory has been given to these lovely flowers which sprang from the tears of a Princess's pretty blue eyes, and yet gave her much joy in the morning . . .



Lovely legend isn't it? I like to think it's true, but then again, I also believe in fairies . . .

The day turned to sun for a time yesterday afternoon and I was busy out in the garden snapping some shots of the flowers that are now blooming there. At one point I was laying on the bench of our picnic table and looking up with my camera. I caught a glimpse of Todd looking down at me and laughing at my ministrations. He thinks I'm so funny, the things I get up to. We bring each other much joy . . . he's my morning glory, except that he blooms all day! (He has pretty blue eyes too! We do have a giggle together!)



We had a lovely picnic at the park, although it had clouded over again by then. Todd and the little fella next door went for a paddle around the lake in a canoe, although afterwards Todd was wishing he had taken a paddle boat, as his pant legs had gotten all wet from the water dripping down the handle of the paddle! Lesson learned! It was just wonderful sitting under the trees and being with friends and watching the young ones play frisbee and kicking a ball around. There was lots of chatter and lots of food and to end it all . . . lovely bowls of strawberries and cream. I'm glad it didn't rain, as it was really nice to get away from home for a bit and visit with friends. I really enjoyed watching Todd paddle around the lake with the wee one from next door, it only confirms my thoughts about what a good father he would have been and makes me love him even more, as if that was possible! We both fell into bed exhausted last night. It's amazing what a little bit of fresh air and exercise will do!

I am really on top of things this week, for I managed to bake my Make Me Bake Challenge yesterday! Not surprisingly, the Sticky Marmalade Tea Loaf won this week. It's lovely and spicy and full of lovely pecan nuts. I have put a new one up for the coming week now, Cupcakes!



*Sticky Marmalade Tea Loaf*
Makes 1 2-lb loaf (serves approx. 12)

I like to use extra chunky marmalade in this delicious tea bread. It helps to give extra texture to the baked loaf and prettifies the top! Yorkshire Tea company does make a lovely marmalade loaf of their own, which is quite good, but you just can't beat homemade! It's always infinitely better! (Besides my own is twice the size and half the price, not to mention just that bit tastier!)

5 ounces of marmalade (reserve 1 TBS for later)
6 ounces of butter, softened
6 ounces light soft brown sugar
3 large eggs, beaten
8 ounces self rising flour
1/2 tsp baking powder
2 tsp ground ginger
1 tsp mixed spice
100g pecan halves, divided

Pre-heat the oven to 180*C/350*F. LIghtly butter a 2 pound loaf tin and then line it with greaseproof paper. Set aside, along with 1 TBS of the marmalade (in a small sauce pan.)

Put the butter, remaining marmalade, sugar, eggs, flour, baking powder and spices into a large bowl. Blend with an electric beater for two minutes or so until smooth and light. Stir in 2/3 of the pecan nuts.

Tip the batter into the prepared pan and smooth the top. Sprinkle the remaining pecan nuts over top evenly. Bake in the heated oven for about 1 - 1 1/4 hours until a skewer inserted in the centre of the loaf comes out clean and the top springs back when lightly touched. (If it is browning too much you can cover it with foil after 45 minutes) Once cooked remove it from the tin and allow to cool slightly on a wire rack.

Gently heat the reserved marmalade and then brush it evenly over top of the warm loaf. Allow to cool and serve cut into slices. (I like a bit of butter on mine, but then again, I would!)