Sakura time

Suddenly she was seeing the buds on the cherry trees around her; she could feel the energy packed within them, a bouquet of fireworks whose fuse had already been lit. She could smell them, too, a subtle essence of pink and lollipops, the sweetness deepened by the scent of the slowly warming earth below them.
~Erica Bauermeister

I made a tea cup birdfeeder that looked cool but didn't last through the weather and squirrels. The cup isn't broken so I could remake it stronger, but it would involve me sitting for a long time holding it together while the glue hardens, so naw.

I had much better luck with cherry blossom lemonade (I made the syrup from a general flower syrup recipe, but this one is the same: Bartender's Guide to Foraging Cherry Blossoms).

The syrup smelled faintly of cherries and made a delicious lemonade. We liked it so much, I made it again. The second time, it turned out bright pink. I am not sure why. A photo from the first batch:

Here's a link to information about edible flowers. A surprising number are edible! (Make sure they haven't been sprayed with pesticide!)