The may bush is covered in the prettiest white flowers, the kids are in swimmers and spring is here. Spring never stays for that long. It goes from winter to throbbing summer heat within a few weeks, but right here, right now is the magical in between time.
In the morning the kids and I made date and lemon scones - still can't quite get them to rise as much as I would like - and then we ate them covered in cream whipped with honey in the garden while making may bush flower crowns with nothing more than the shrub's bendy branches and some dry old thin vines. For such a ho-hum plant for most of the year, the may bush really makes up for it for the few weeks it flowers. It is as if it saves up all of its potential for one fabulous, short show rather than dishing it out slowly like it's reliable friend the oleander. Although that is the very reason I adore oleanders. When that summer sun starts beating down, they just steadily flower away when everything else - me included - wilts.
But for now it is spring.