So officially or perhaps unofficially ‘yet’ it is spring here in London. By following my previous post with ‘Ealy Spring Field’ I am going to introduce another early spring flower that you can find right now.
They are Daffodils. Both Daffodil and Crocus are bulbous plants so they use energy stocked up in their bulbs to spread out the leaves from the ground even in the toughest season and try to be ready for opening flowers just on time when the sun warms up the air. I have to say their timing this year was perfect.
I created yellow Daffodils last year so this year’s ones are pure White flowers.
‘Spring has come!’ This is the phrase my late father, who was eager to learn English but could not complete his desire, liked to say whenever the weather was becoming warm. Even before the end of February now the weather is so mild in London, unlike the usual dark grey English weather this time of year it is very sunny with beautiful blue sky. So I go out for a walk and find some bulbous plants flowering.
The scene with yellow and purple dots in the field made me smile. They are the flower buds of Crocus just about to open.
So this is my interpretation of the cheerful early spring field as a Japanese sweet.
I apologize that I have been absent for quite a while. I went back to Japan at the end of December for spending New Year’s Day with my family and also for meeting up with some friends whom I haven’t seen for many many years. I was hoping that I could make some sweets whilst I was staying in Japan but it was difficult to work in somebody else’ kitchen where you don’t have the right tools and materials you normally use. I ended up not making any sweets there. So here is my first sweet in 2019.
Raspberry & Cream in Meringue Style
Today is the 14th of February and as you can guess I created this sweet for Valentine’s Day! I have been thinking some possible designs for this occasion such as something with heart shape. But as that was a too obvious and well used idea I wanted to make something a little more subtle to express Love this year. I had one image in my mind. It was perfectly swirled soft pink meringues with a softly whipped cream sandwiched in between and I wanted to create this as Japanese sweet.