Good Morning


And another summer’s day arrives somewhere in Switzerland, in my back yard. Mr. Swiss did ask me what sort of clouds they are, but my cloud knowledge is not good enough so I told him some sort of stripy cumulus, although I do not think that officially exists.

Today is Monday again, so back to the usual weekly routine. I usually awake around 5 in the morning for a visit to that place most of us go first thing and then I hang my mobile phone on the electricity. It only needs just over an hour to give it full power, but this morning I forgot. I though I had done it but did not. OK, no big deal as it still had 70% power, but these are the little things that can annoy when you forget. I only need my phone for a couple of photos early morning as taking sunrises with the camera takes to long to upload and my Flickr photo programme uploaded automatically.


I usually sit outside reading on my Kindle until about 9,30 in the evening. The daylight is slowly fading, but you can get some colourful effects from the sunset in summer. This view was looking north. As it got darker a plane flew over, quite low, and you could see all the lights. This was not one of the international planes to and from Zürich or Geneva, as we lay in the middle. It seemed to be heading for our local airport in Grenchen and was probably a Lear jet hired by one of the business people.

I had a day at home yesterday. Actually I spent more time hugging the bed at lunch time and afterwards it was too late for me to do a wheelie.

Apricot Tart

I heard Mr. Swiss being busy in the kitchen and when I eventually returned to the normal world after my midday sleep there was the aroma of a baked tart in the kitchen. He had been busy with an apricot tart. Something like this is ideal for a Sunday tea, as it has eggs and cream in the topping and I usually cover it with whipped cream just to make it all worth while. It is now the apricot season in Switzerland, mostly coming from the Valais area. We have a farmer up on one of the local mountains that also has a couple of apricot trees, but it is not normal where we live.

The roses in the pot on my table outside are still flowering. They are special potted roses they sell in the store every year in summer. They last quite long, always produce new flowers and when they are finished I plant them in the garden. Sometimes they grow again the following year and begin to develop. They are reasonable to buy and a lot cheaper than a king sized rose bush.

And now to make my way to the housewife talent show although everything is under control. In the meanwhile Mr. Swiss has completed the overture in the living room with the vacuum cleaer and I will perform the main acts until I reach the finale before going shopping, fitting a shower in for a interval.

It is only five days before the next week-end so make the most of them with dilligent work and enjoyment. Life goes fast enough.

Oleander 22.06 (2)

3 thoughts on “Good Morning

  1. Someone else and I were just talking about apricots, and how, when I was a kid, we ate them in every form imaginable, including pie. You would think that they would turn to mush, and they did, but apricot pie is remarkably good if you ask anyone who remembers it. It is probably better with a thickening agent like corn starch, to hold it together a bit better, but that would be too fancy. Apricot tart is more substantial, so would not get all soupy. Italy happens to be one of the those ‘other’ mythical apricot growing regions that I remember our region being compared to, although our apricots had primarily been imported from Turkey in prehistoric times.

    Liked by 1 person

    • Apricots are a big thing in the Valais area of Switzerland in Summer. It is one of their main fruits.I quite like them and they are easy to handle for a tart. The Swiss make every fruit into a tart. We line the dish with pastry and the halve or quarter the apricots and put them on the pastry. We make a mixture of eggs (about 2), cream (or milk or a mixture of cream and milk), add sugar and perhaps a spoon of starch and mix it and pour it over the apricots and then bake in the oven about half an hour. You can sprinkle more sugar over it when baked if necessary.

      Liked by 1 person

      • I think that tarts are better than pies for some of the soft fruit like apricots, peaches, nectarines and plums. My mother makes some sort of kolaczki with apricots. They are like small tarts about as big as a big cookie. I think that it is a Polish invention that became popular in Austria before being introduced into Pennsylvania and being perfected in Oklahoma with fruit from California.


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