I live in the country. I haven’t always lived in the country – I’ve resided in both urban and suburban areas before – but I’m definitely rural now. And that means I don’t live under CC&Rs that dictate how often I have to mow or what color I can paint my house. It also means I can let my property be as natural as I choose: (a) untamed, (b) partially tamed, or (c) ridiculously manicured. I choose “b”.Continue reading “Musings: Unapologetically And Unabashedly Unkempt”
Queen Anne’s Lace is a very special flower, comprised of many tiny, individual flowers in an umbrella-shaped “umbel”. At the center, one or more of the flowers may be red or purple (or there may be no colorful center flower at all).Continue reading “Haiku: Blooms Becoming (Bird’s Nests)”
The vernal equinox has officially occurred, and it’s a sunny, warm, and exquisitely pleasant day. The daffodils knew – they suddenly burst from the sullen ground, their smiling faces beaming from the still-austere brown vegetation surrounding them. Trust the daffodils.Continue reading “Spring Is Here: The Daffodils Know”
It’s that time of year again: daylilies are blooming. I see them in yards, along the road, and, best of all, growing in several spots on my own property. And those fiery orange blooms are just asking to become a unique country wine!
Why preserve? Fundamentally, it’s about finding ways to extend the “shelf life” of edibles: fermenting, drying, pickling, canning, freezing, and curing are some of the common ways of preserving food. In this case, I made jelly because it’s an economical way to have this delightful treat available even when fresh leaves may not be…like in the dead of winter. Continue reading “Preserve This: Lovely Lemon Balm Jelly”