A Perfumed Morning

David Austin Rose





Honeysuckle 'Firecracker'


Honeysuckle 'Saffron'





Sweet Peas 





Rambling Rector.

Trees.

Below are some of the trees that Richard has propagated from seed.

Scarlet Oak seedlings planted from seed in May 2005. 


These germinated Scarlet Oaks were found in a pot with the taller trees. They have now been replanted. 


Canadian Maple and 2 other(?) Maples planted from seed 15 months ago. 


About 80 Canadian Maples 

Another Day in the Great Outdoors.

I have just come home after another day in the sunny fresh air at the Hall Craft Markets. Out there by 7.30am to help ShellyC set up the stall in time for the customers who begin arriving about 8.15am even though the hours are officially 10.00-3.00. Business was quite reasonable today, although one wouldn't want to be making a living from a once-a-month market, but it's good fun and you often get to catch up with people whom you haven't seen for a long time.

Three of the dolls' dress and pants sets for the stall which I share with ShellyC.


Children's reversible aprons. I also make adult aprons to match the childrens ones.


Peg bags in various styles.


ShellyC overlooking her bags and hats.




Aprons and dolls' clothes at this end.

Pumpkins.

Now that Halloween is over and everyone on yonder shores has finished cutting holes in, setting alight, and otherwise mutilating pumpkins, tell me, do you actually eat pumpkins throughout the year as a vegetable?

Several years ago, whilst living in England, the only time we saw any of these lovely vegetables was a few little Butternut pumpkins at the end of October. It was definitely not a vegetable considered worth eating, whereas here we eat pumpkin boiled and mashed (or not), and baked, in soup, scones and pies. They are available all year round and most refrigerators would have a piece of pumpkin in the crisper any time you cared to look.

Three cheers for pumpkin.

I only just made it !!

For seven hours this afternoon I was unable to access the Internet, email, etc. The technician, the second time I rang, told me it was a countrywide outage. Anyway, whatever the cause, at times I didn't think I would make it through the day without being able to just check what was happening in blogland. I think I was only hanging on by a thread when I finally got through at 9.30pm. Whew, that was a close thing !!!

I'm so pathetic and lead a ridiculous life, don't I?

WHAT IS IT?

Quite a few people had a guess at naming the 'mystery' plant. I think Sandy was the closest in suggesting a herb, perhaps in the dill family, which it may very well be.

So, what is it .....



.... It's BRONZE FENNEL - a herb that tastes like aniseed (not sure if that's what they actually extract aniseed from), but I love the feathery leaves, especially in the darker bronze form. The new growth in the centre comes out looking like a foxes tail. The above photo was taken with the camera in the middle of the plant; the one below was actually taken about a month ago so it's grown quite a bit since then. 


Now, for all those folk bringing cakes, biscuits and bread ..... how do you like your tea? White, black, sugar, lemon ....?

Close ups, both near and far

Alyssum.


Jasmine


Violas and Sweet Peas


Box of oak tree seedlings including one with all white leaves.


Cerastium (Snow in Summer)


Pink marguerites, Smoke Bush and Cineraria.


How do you de-flower a lemon tree? (Only nice answers now !!!)


Echiums beginning to bloom all the way up the stem - I didn't expect that.


Pink Gaura, white Alyssum and Yellow ?


Osteospermum and Sweet Peas


Purple Aquilegia and single white daisy


Untamed jungle


White Aquilegia and Blue Felicia


This photo didn't turn out quite the way I expected it to. Can anyone name the plant? I know what it is and I'll give you the answer in a couple of days. Sorry that I can't offer you a return trip to Australia if you get it right, or a one-way ticket away from Australia, but I do make a good cup of tea if you ever come by this way. Unfortunately, you'll have to bring your own cake 'coz I'm not a much of a cook.