It is astounding what a few days of warm weather can do. The trees are in bloom everywhere now. In just one week, the magnolia in front of church has gone from buds to blossoms in all their beautiful splendor. A tree up the street has littered — if I may use that expression — its blossoms all over the sidewalk — a carpet of pinks, violets, and whites, one hesitates to step on. Yesterday the first blossom on my apricot tree opened up, and the photo I posted brought comments about apricot pie from a French friend, who is perhaps a bit impatient, I think. I recall a few years ago, the squirrels got all the apricots (there were only 6-7), and last year an unexpected cold front killed most of the blossoms, except one. And although I protected the lone remaining apricot with mesh, a squirrel beat me to it again! Today, many more blossoms opened up, so anticipation is high. Although apricot pie is good, my favorite is still apricot jam. I use it to cover a thin apple tart, a recipe I learned in a French cooking class a long time ago, that should be resurrected. So all you squirrels, back off, or I’m sending my cat Calvin after you for a tête-à-tête!