H has been very happy today. He’s finally, almost, finished the shed he started building last September! He would have finished today, he assures me, if it hadn’t rained.

For much of the last year, it has been a very ordinary shed, sitting at the end of the kitchen garden. At times, because the roof leaked and there was no window in place, it was covered with a tarpaulin to keep out the rain. Then, when that didn’t work very well, with a board nailed over the empty space where the window should be.

But no longer is it an ordinary shed. Now, it has a lean-to built on one side for the mower, the woodchipper, and other such garden essentials. H has plans for putting trellis on the outside and is considering moving my beloved blueberry bushes down beside the shed,  ’where the ground will be more suitable for them’.

But, the biggest change is that it now boasts a lovely new front with a window in the centre. And not just any window. Oh, no. This is a double-glazed window. Yes, you read that right. A double-glazed window! How many other sheds have double-glazing, I wonder?

And why? Because somebody made a mistake when ordering the windows for the extension, didn’t he? And, didn’t realise until it was far too late to take it back.

Or was it all a plot to give himself some extra comfort in his shed, while he drinks his tea and snacks on blueberry muffins!

Blueberry Muffins (these are H’s favourite )

  • 50 gms (2 ozs) butter
  • 50 gms (2 ozs) sugar
  • 2 eggs
  • 225 gms (8 ozs) self-raising flour
  • 1/2 teaspoon salt
  • milk (approxomately 5 tablespoons)
  • 225 gms (8 ozs) blueberries (fresh or frozen)

Set your oven to 220 degrees C. Either sit large muffin paper cases in muffin tin or grease individual cups in tin. Makes 12.

Cream butter and sugar well. Add eggs, one at a time, and beat into creamed mixture. Add dry ingredients and mix well but gently, adding enough milk to give a soft dropping consistency. Finally, stir in the blueberries. (If you are using frozen ones, you don’t need to thaw them first.)

Divide the mixture between the muffin cases or cups. Bake for 15-20 minutes.

Cool on  a wire rack, though they are lovely eaten warm.