Footbridge Zombie

I got up early this morning to engage in my bi-annual meat husbandry of a leg (or sometimes shoulder) of pork - once at Christmas and again at Easter.
It involves making a dry spice mix with star anise, fennel seeds, a cinnamon stick, cloves and black peppercorns and combining it with a paste made from garlic, ginger, brown sugar, sunflower oil and soy sauce,  rubbing it over the meat and then slow roasting it for six hours.
Once the meat was in the oven it was time to open the Prosecco and ingest a few Easter eggs. What a fabulous way to start the day!
Today's image was taken at a footbridge on one of our local photographic safaris just up the road from our house in the gap between Easter egg and Prosecco consumption and our roast dinner.