Well, we’ve made it through May, with its heavy schedule of rehearsals, graduations and jam-packed weekends. Much rejoicing!
Two perks to the season –
- We’ve had fresh flowers all month, thanks to the bouquets received for opening nights and performances.
- There have been plenty of memorable photo ops, like the one below of the girls.
Normally, I don’t think our girls look much alike, but in this shot, they definitely resemble one another. It might be because they were both making fun of my request for a “normal” smile from them. They went all out on the “cheese”, and the result was a very nice shot, in my opinion. Thank you, daughters.
May has also brought the yard and garden to the forefront. Nonstop rains gave the weeds a head start. Now, the flowers are beginning to catch up. Meanwhile, I’ve been struggling to get things into the soil before the days heat up too much. I’ve added loads of day lilies (a gift from a neighboring gardener who had plenty to spare), so am assured plenty of orange in the flower beds come summer. For now, though, purple reigns.
The chives are especially nice right now.
In the back, the flowering quinces are providing an attractive spot for the chickens dust bathe.
Here, you see Bork taking advantage of the area. (We call her Bork because she frequently makes that sound. Her real name is Sedgewick, but Bork is so much easier to remember.)
Bork is also the most social of our chickens. She thinks nothing of interrupting your afternoon’s reading in hopes that you’ve brought her some meal worms.
Go away, Bork!
Thankfully, Ginger was able to distract her, and I was able to finish my chapter.
By the way, that’s Opal the rabbit in the fencing behind the chickens. We had all of the pets out today, as the weather was so nice.
The dogs are especially enjoying the warm days. Here you see how well they get along with the chickens now.
Remember when Manny used to drool and shake whenever he saw the birds? Now, he’s very blasé about the backyard flock.
Finally, I thought I’d share the recipe for my current favorite dessert, a variation of “Pineapple Mint Salad” in Ruth Wakefield’s Toll House Cook Book (1964 edition).
Now, if you aren’t a fan of Jell-O, you’ll want to skip this, of course. But, if, like me, you really do like Jell-O, and you actually like bits of other foods mixed into your Jell-O, this might be something you’ll want to try. I find it very refreshing. Also, as no one else in the house likes this dessert, I’m guaranteed all four servings to myself whenever I make it. So, here goes:
Pineapple Salad 1 small package lime gelatin 1 cup boiling water 1 cup canned pineapple juice and water combined 1 cup crushed pineapple 1 cup finely cut cabbage Dissolve gelatin in boiling water. Add remaining ingredients. Pour into mold or serving bowls and chill until firm. Serves 4
Do I really like cabbage in my Jell-O? Yes, I do. Try it! You might find you do as well.
From the dining room table, needing to get dinner going, but really wanting to just eat more Jell-O…,