Paddy's out and about.

This is what happens when you have to resize and send them via email to my main computor, they have pixlelated and are very yuk. I was having trouble uploading with blogger and off course when I uploaded the images it riped the sd card clean.

s out and about.

Flower buds, Paddy's.

From my dwarf lemon tree.

spring flower

I planted these snow drops quite a few years ago, about 10 years I guess. They keep coimg up each year and flower quite early.

Paddy's spring flowers

 Spring flowers, no flowers yet and I'm not sure if they will flower.

and some images of my Chicken and apricot tagine.

sorry photos arn't in order, I had great trouble getting them loaded up.   

Jacky's choice.

Chicken Tagine with Apricots, Almonds & Chickpeas

Serves 6 to 8
Olive oil
3 pounds chicken legs and thighs (about 4 each)
1 yellow onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1-inch piece ginger root, peeled and minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 cup chicken stock
1 cup dried couscous
1/2 cup dried apricots, roughly chopped
1 tablespoon honey
1/4 cup almonds, roughly chopped
2 cups (1 15-oz can) chickpeas, drained and rinsedkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat.
Pour off all but a teaspoon of oil and return the pan to medium heat. Sauté the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Sprinkle the ginger and spices over top and cook until fragrant, another minute.
Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
Bring the liquid to a boil, then reduce the heat to low. Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165° on an instant-read thermometer in the thickest part of the meat and when its juices run clear.
While the chicken is cooking, prepare the couscous and set aside

My choice for July.

My choice is umbrellas. any kind.   Althought we have hardly had any rain as yet, I'm sure it will come soon.