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Spring Has Sprung!

At long last, after the Beast From The East has departed – hopefully not to return- we can now look forward to the Spring. With the Spring Equinox passed and the start of British Summer Time last week, we can now look forward to lighter evenings and more outdoor activities. More time to sit in our gardens in the evenings enjoying a refreshing drink or two.

A recipe is listed below to try out.

The equinox marks the moment the Sun crosses the celestial equator, the imaginary line in the sky above the Earth’s equator. This is the time the Northern Hemisphere marks the first day of astronomical spring and the Southern Hemisphere marks the beginning of autumn and the end of summer. The Spring Equinox was observed on March 20 this year, although it can occur as early as March 19 or as late as March 21.

The clocks in the UK adjust twice a year, and the last weekend in March is when they ‘Spring Forward’ to allow lighter evenings. As we are all aware in the UK this happened last weekend, so we were deprived of an hours sleep but have been gifted those lighter evenings to compensate!

Easter

We also have Easter this weekend and hopefully, the weather will be kind to us with little ones on egg hunts in gardens and parks, then maybe a hot cross bun and a well-deserved cup of tea as a reward for all the hard work done getting our outside spaces summer ready.

Across the UK, spring plants start to show through the soil, bringing swathes of colour to our countryside and gardens, and that along with a bit of sunshine warms nearly everyone.

Salted Caramel Iced Green Tea

Ingredients
100ml Salted Caramel Green Tea
Caramel or Fudge Sauce
Apple Slices to Garnish
Ice Cubes

  1. Infuse the Salted Caramel teabag in freshly boiled water for 3 minutes and remove the bag.
  2. Stir through the caramel or fudge sauce and leave to cool.
  3. Serve over ice.
  4. Garnish with apple slices.
  5. Finally, enjoy!