The tide of spring . . .

A beautiful wave of green has broken on the April countryside . . . sweeping around the woods and hedgerows like the rising tide in a river's estuary . . .



Like a mounting wave of green, it rolls around the whole world it seems . . . as every twig and branch unfurls new leaves, so tender and sweet as they uncurl . . .



Loveliest of all are the cherry trees . . . a shower of blossom . . . like the white sails of a galleon riding upon a restless sea; adrift before the wind, fair and graceful . . . rolling into the harbour on those full green waters . . . on the tide of spring.



Oh, I do so love this time of year . . . it is so filled with beauty and promise . . . and peace.

We went into Chester City yesterday on the bus, and had a lovely afternoon walking around. We paid a few bills and then just wandered at will. The air was filled with laughter and music. There were buskers all over the place and it was so lovely! There were two elderly men, one was playing the piano whilst the other played the trumpet. So fun to watch. A Spanish looking gentleman was playing the guitar beautifully on another corner . . . and then in yet another space was a young man, also with is guitar, but also singing beautifully. It all added an air of festivity to what was really a beautiful day. I realized how very much I had missed Chester all those years we lived down South and how very glad I was to be back! My knee and back held out for most of the day and it was only when we got home that I felt sore and tired. That's a vast improvement!

Here are some lovely cookies that I do so enjoy. Rich and chocolatey, and moreishly scrummy!



*Double Chocolate Chunk Cookies*
Printable Recipe
Makes 2 dozen

Outrageously deliciously chocolately cookies. Need I say more?? Be careful not to overbake these. You want them gooey and chewy.

8 ounces of semisweet chocolate, roughly chopped
4 TBS butter
2/3 cup of plain flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
2 large free range eggs
3/4 cup soft light brown sugar, packed
1 tsp pure vanilla
12 ounces of semisweet chocolate chunks

Preheat the oven to 180*C/350*F/ gas mark 4. Lightly butter two baking sheets, or line with baking parchment. Set aside.

Place the chopped chocolate and butter into a microwaveable bowl. Heat in the microwave in 20 second bursts, stirring in between until almost melted, without overheating then. Whisk the flour, baking powder and salt together in another bowl.

Beat the eggs, brown sugar and vanilla together with an electric whisk on high speed, until light and fluffy. Reduce the speed to low and then slowly whisk in the melted chocolate. Stir in the flour mixture just to combine. Fold in the chocolate chunks.

Drop by heaped tablespoons onto the prepared baking sheets, leaving 2 to 3 inches in between each. Bake in the heated oven, rotating the baking sheets, halfway through the baking time, for 12 to 15 minutes. They should be shiny and crackly looking, but still soft in the centres. Remove from the oven. Allow to cool on the baking sheets for 10 minutes before carefully transferring to wire racks to cool completely. Store in an airtight container.



Over in The English Kitchen today, some delicious Chicken Breasts Stuffed with Goat Cheese and Artichokes.