Early spring mornings begin fresh and sharp with a hint of frost left in the air!.

Our autumn lake view.

Spring is in the air....

Some of the farm chickens enjoying the grass.

Farm info

Easy Pineapple Upsidedown Cake.....

INGREDIENTS

1 can (15-1/2 oz.) Pineapple Chunks

1/2 cup butter or margarine

1 cup firmly packed brown sugar

1/2 cup pecan or walnut halves

1/3 cup shredded coconut (optional)

1 cup maraschino cherries

(cheat)1 pkg. (18-1/4 oz.) yellow cake mix

INSTRUCTIONS

1. Drain pineapple reserving syrup. In 350°F oven, melt butter in 13 x 9-inch baking dish.

2. Remove and sprinkle with sugar, nuts, coconut and cranberries. Top with pineapple.

3. Add water to reserved syrup to measure liquid specified on cake package. Prepare as package directs. Spread over fruit.

4. Bake at 350°F, 35 to 40 minutes or until tests done. Cool 5 minutes; invert onto large serving dish.

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Sweet Chestnuts for Winter
Cut a cross into the top of each nut almost into the top of the flesh. Place them in a roasting tin and bake until the skins open and the insides are tender about 30 minutes.
Peel the outer skin and white pith away to get to the sweet chestnut inside. Be careful of burning your fingers as they stay hot for a long time, very good when you are out walking!