Even though I was expecting it to be good, once I'd taken my eyes off the MDJ and then tried to find it again I really struggled (to the extent I had a small panic and worried that a bird might have hopped down and pinched it while my back was turned).
Step back a few feet and it completely disappears, even when you know where it is. Remarkable.
Can you find it?
Putting them against the background they're adapted for just shows how brilliantly clever the camo is. Autumn moths seems particularly good at camouflaging themselves. Here's a Pink Barred Sallow which shows up clearly against the brown leaf, but would be hard to spot among a pile of the orangey/brown ones...
A few others who have come over to say hello this week include...
|Common Marbled Carpet|
I found a toadlet this week, under the refugia which I keep in the garden for our snakes. A tiny little fellow, he tried to bury himself in the soil and then when that didn't work, settled for peeing on me instead :o)
Poppy, in particular, was very interested in him. She didn't get any opportunity for mischief though, because she'd snatched one of my moths earlier and pegged it into the garden with jaws clamped shut, the little monkey, and I was watching her closely. She was soundly told off for Moth Gate, but as usual my admonishments bounced off her. This is the possibly the reason why she decided to drag her blanket out of her bed and tow it round the house, making a Jack Russell Point....
I'll leave you with a pud I made up and threw together from leftovers over the weekend. Salted Caramel Raspberry Doughnut Bake. I warn you: it is VERY rich, VERY fattening, VERY full of cream and sugar, so best avoided if you're on a diet, otherwise, go for it.
1. Take a bunch of (stale but fresh will do) raspberry doughnuts, rip them up and put them in an oven proof dish. Sprinkle some raspberries over and around them.
2. In a saucepan, melt 300ml double cream, 175g soft brown sugar, 50g butter and 1/2 tsp salt. Stir to make sure it's all melted and folded in together.
3. Pour over the donut and raspberries.
4. Cook at 150 degrees for 20 mins or until the donuts go crispy on the top.
5. Eat with ice cream.
Admittedly, it doesn't look all that pretty in the dish because the lighting wasn't great for photos and, it has to be said, the dish is also a wee bit on the old side (about 35!) and bares the noble scars of a lifetime's use, but believe me, it is YUM. And dead easy to make, which is always a bonus.
I'll leave you with our Nuthatch, who is loving the bird feeders all being back out in the garden...
And wish you all a Happy Thursday.