Is summer here? I'm not going to harp on about the weather every time I write but this last week has seen a change in the climate - it's now dry!

The dry weather has enabled some cricket to be played and we started our one-day campaign off with a last ball win at Lord's. It was a reduced over match and we did well defending our score of 146 in 31 overs.

That's not the only game we have played with this week's schedule being pretty hectic and an indication of what lies ahead. We have had two double-headers with a day off in between. Mix a fair bit of travel with that and you being to understand why they call it a grind.

After our first win we have had mixed results wining two and losing two. The results in some way reflect my batting which has also been a mixed bag.

It's taking time to adjust to the pace and movement of the early season wickets. It hasn't helped that most practice has been indoors which is a markedly different surface to what we get outside.

The other thing I have to get used to is batting on the slope at Lord's. Ironically, the show piece ground of world cricket is not at all flat. In fact, it has a very obvious slope that does affect movement of the ball.

I've nicked twice now with the ball moving away down the hill and it's something I will need to be aware of as the season progresses.

There are many features around Lord's that make the place so special, the sloped playing surface, the Long Room, the art collection and, of course, a Lord's lunch!

As an international player you only get to experience a Lord's lunch for one week during a tour that only occurs every four years.

So with this in mind I've just had 12 years worth in the short time I've been here. The lunch room is actually closer to the visitors' change room which means a small walk down the corridors to get your share. It does mean you get the chance to walk a little lunch off on your return.

You have a menu to choose from and the food ranges from the rack of lamb through to scampi (seafood dish).

It's served by a number of the kitchen staff who seem to constantly be on duty. It's what follows that does the damage and that is dessert of the highest quality. The house special being hot treacle pudding with custard and ice cream.

During the wet start there wasn't a problem although the physio placing the cycling machines in the changing room sent a strong message.

Now that we are underway some serious discipline must be shown, that is unless it's a fielding day! One thing is for sure, if we're always tempted being the home side, imagine what the visitors do. All I can say is Bon Appetite!

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