mowing tour

When I mow, I usually take my camera with me. Especially in the spring when everything is fresh and new and exciting. I took all but the first of these pictures from my mower yesterday. 🙂

As I left the back door, I stopped to take a picture of the Poet’s daffodils in the little rock garden by the kitchen. These daffs came from the farm where DH grew up.

Poet's daffodil

Now I’m on the mower and rounding the front of the east yard. A wonderful scent wafts across the yard from the Judd viburnum. We bought this shrub after discovering it in the Missouri Botanical Gardens one spring.

Judd viburnum

On the west side of the front yard, the flowering quince is in full bloom. We brought this shrub from our previous home. I always think of it as DD#2’s shrub as she always claimed it at the other house.

quince bush

Under the oak tree on the west side of the front yard, the bluebells are blooming. The small yellow plants around the bluebells have sprung up from seeds from the hedgerow viburnum. I think it’s a Viburnum tinus, but the hedge was planted by the previous owner and I am not sure of the variety. The new plants come up a pretty yellow, but as they mature, they turn a dark green. We will pull those out, or pot them up for the plant sale, or give them away…not sure which road we’ll go down. This particular viburnum grows quickly into a large shrub, and makes an excellent screen. The white flowers in spring draw lots of bees and butterflies and give way to blue-black berries. I’ve watched cedar waxwings eating the berries in March. A catbird used to makes its nest in the shrub each year. A great plant for wildlife. But back to the bluebells…

Virginia Bluebells

When the west side of the front yard is done, I mow the center of the driveway, then I go back to the east side of the yard and mow the little bit of yard that sits on the north side of the fenced garden.

redbud

The Poet’s daffodils are beautiful right now.

daffodil 'Poet's'

And under the redbud tree, the hostas are emerging. This one is a beautiful plant named ‘Summer Music.’

hosta 'Summer Music'

The dogwood blossoms are open, but are a day or two from turning white.

dogwood blossoms

Now the front yard is done (that took about 40 minutes, not counting photo ops), and we can move to the back yard which, for the purposes of mowing, I divide into the “back yard” and the “woods.” On my way to the woods, where I mow the paths and around the burn pile, I pass the pawpaw tree. We moved this tree from the woods on DH’s family farm. The flowers are not fully open yet.

pawpaw

The leatherleaf viburnum, which is going to be loaded with flowers this year, is looking great. Just beginning to blossom.

leatherleaf hydrangea

In the woods, the Spring Beauties are poking through the leaf litter.

Spring Beauties

They’re one of my favorite spring flowers.

Spring Beauties

And under the old black cherry tree in the far corner of the yard, the bluebells are swinging in the breeze.

Virginia bluebells

Now the woods is finished and we’ll mow the back yard. These little violets, named ‘Freckles,’ were here when we bought the house. They grow under the big Southern Oak, just behind the kitchen.

violet 'Freckles'

Under the apple trees, the Sweet William and violets are growing with abandon.

under the apple trees

Mowing the back yard / woods takes another 40 minutes and now it’s time to put the mower away. Coming around the garage, I stop one last time to catch a shot of the fenced garden from the south.

fenced garden

I love the beautiful variety of blooms and blossoms in springtime. I hope you’ve enjoyed them, too.

~~Rhonda

menu plan monday ~ april 6, 2009

Can you believe it? It is snowing this morning. The ground is warm, though, so nothing is sticking. The temp is 36*. It’s just a bizarre picture out the kitchen window…heavy snowflakes falling on redbud trees in full bloom and on flower beds brimming with daffodils.

Monday is sometimes a late night for DH, so I try to plan something quick or something that can wait. Salmon is wonderful, as it can bake in about 12-15 minutes. If DH calls before he leaves work, supper is just a few minutes from the table when he walks in the door.

Monday
baked salmon with honey mustard sauce
baby baked potatoes (These can be prepared ahead of time and popped back in the oven to reheat as the salmon cooks.)
steamed asparagus
corn

Tuesday
Chicken Cordon Bleu
rice
green beans
green salad

Wednesday
spicy shredded pork on homemade buns
coleslaw
celery and carrots for DD

Thursday
chicken salad
homemade rolls
potato chips / dip

Friday
tilapia with Parmesan crust (recipe below)
rice with squash
corn
spinach salad

Saturday
fridge food

Sunday
spaghetti / meatballs
focaccia
peas
corn

Tilapia with Parmesan Crust
I put the fish in a single layer on a baking pan lined with no-stick foil sprayed with cooking spray.

Drizzle the fish with lemon juice if you like, or add some to the Parmesan/mayo mixture.

Mix 1/2 c. freshly grated Parmesan cheese and 3 T. light mayonnaise and spread on fish.
Mix 1/2 c. Italian bread crumbs, 1 T. basil, 1 T. oregano, 1 tsp. dry onion flakes, salt/pepper and sprinkle it over the fish.

Bake at 400*F for 10-15 minutes, depending on how many fillets you are using and how thick they are.

You will find a lot more menu ideas with recipe links at Menu Plan Monday. Check it out!

~~Rhonda

supernatural brownies

brownies

The recipe is from Chocolate: From Simple Cookies to Extravagant Showstoppers, by Nick Malgieri (Morrow Cookbooks, 1998). The recipe in the book calls for baking the brownies for “about 45 minutes.” I read multiple blogs regarding the same recipe, and most thought the brownies were better if taken from the oven after 30 minutes. Too long and they become too dry.

I don’t know why the author chose to call them supernatural…perhaps he thought they were “out of this world” good?

Supernatural Brownies

2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
4 eggs
1/2 teaspoon salt
1 cup dark brown sugar, such as muscovado Don’t worry about “muscovado.” Plain old brown sugar will do the trick. Add a tablespoon of molasses if you want that extra dark rich flavor.
1 cup granulated sugar
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional. I omitted these and added 1 cup of mini chocolate chips.

I added 1 tablespoon instant coffee crystals to the egg mixture.

Preheat oven to 350 degrees.

Butter a 13-by-9-inch baking pan and line with buttered parchment paper.

In top of a double boiler set over barely simmering water, melt butter and chocolate together. Cool slightly. I melted the butter and chocolate separately in the microwave. Cover the butter or it may splatter. Melt it at 40% power for about 40 seconds. Check and give it a few more seconds on 40% until mostly melted. For melting the chocolate, I put it in the microwave for about 2 1/2 minutes on 40% power. If the chocolate is mostly melted but has chunks in it, don’t return it to the microwave. Stir it for a few minutes until the chunks are melted. Too long or too hot in the microwave can make the chocolate burn.

In a large bowl or mixer, whisk eggs. Whisk in salt, sugars and vanilla. I mixed by hand, no need to pull out the mixer.

Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Or, as in my case, stir in the mini chocolate chips.

Pour batter into prepared pan. If using whole walnuts, arrange on top of batter.

Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack. I baked them for 30 minutes.

supernatural brownies

Yield: 15 large or 24 small brownies. I cut these into 30 squares and they were a perfect size to take to the church dinner. Larger would have been too much of a good (and very rich) thing.

The original recipe says: For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.

brownies

There is no brownie in the world that is going to sit around here for 24 hours before being sampled. Sorry. That’s just the way it is. These brownies are delicious! DD said, “You are going to have to make more of these. A lot.” And she’s right. I had a favorite brownie recipe, but these are better. I guess I have a new favorite.

~~Rhonda 🙂

crock pot apples

My dear friend Mary posted this recipe and I’ve used it before. Delicious apples for an accompaniment to pork dishes, as a dessert or snack, and delicious on ice cream. Like apple pie without the crust or added calories.

2-6 apples, depending on how many you want. I used 5 today; a combination of Golden Delicious, Granny Smith, and Jonathan.
cinnamon
grated nutmeg, optional but adds a delicious extra flavor
sugar
pat of butter

I like to peel the apples, but you don’t have to. Wash them well. Cut into wedges and remove the core.

Place the apple slices in a greased crock pot. I have a small one that works perfectly for this.

Put half the apples in, sprinkle with cinnamon and sugar, add the additional apples, and sprinkle on more cinnamon and sugar. The amount is up to you. I use about 1 teaspoon of cinnamon altogether and about 3 T. sugar. I add a small amount of freshly grated nutmeg over the apples, too. Just a few slides up and down the microplane grater. Top with a pat of butter.

crock pot apples

Cook on high for two hours or low for four hours. After two hours on high, the apples were perfect. After I had lifted the crock pot lid and stirred the apples to check them, DD hollered from the other room, “I smell deliciousness!”

crock pot apples over ice cream

They were wonderful on vanilla ice cream, BTW.

~~Rhonda

dogwood blossoms

The dogwood trees are beginning to open their buds. We have three dogwoods ready to bloom. One is still in a tight bud, one has blossoms still cupped and and one has blossoms that have opened but haven’t turned white yet. Last year, they had no more than a few flowers. I guess the hard freeze we had so late the year before interrupted the bloom cycle. But this year, they are loaded with blossoms.

dogwood blossom

~~Rhonda

pretty spring day

This afternoon, DH and did a little yard work. That means DH shoveled a lot of mulch and I got to drive the mower, pulling the wagon.

mulchin'

The redbud trees are at their peak of perfection right now.

redbud tree

The Virginia bluebells look so pretty in the evening sunlight.

Virginia bluebells

This was taken from the back yard, looking down the slope toward the trees. We need to plant daffodils along the edge of the woods. This morning, at dawn, DH was looking out the kitchen window, which has this same view, and saw four deer chasing a fox away from our little woods. The fox tried to go back several times and the deer chased it away each time.

back yard

I wondered if the deer were protecting a fawn. We’ve scared them up in the back yard before. So, after finishing the yard work, DD and I took a ride on the mower to see if we could find any deer. Nope, none to be seen. At least, not this time. But I did get a nice picture of the back of the house from the bottom of the slope.

the back of the house

Around the base of the oak, there are a lot of spring flowers blooming. Bleeding hearts and violets…

bleeding hearts

bleeding hearts

Sweet William, which we dug years ago from the woods near the farm where DH grew up.

Sweet William

This morning I found a cabbage butterfly on a daffodil. The air was chilly enough that the butterfly wasn’t warm enough to fly away, so I was able to get some nice closeup shots.

butterfly

The beauty of God’s creation never ceases to amaze me.

“For since the creation of the world God’s invisible qualities—His eternal power and divine nature—have been clearly seen, being understood from what has been made, so that men are without excuse.”
Romans 1:20

~~Rhonda

menu plan monday on tuesday ~ march 31, 2009

Forgot to post this yesterday and don’t have much time today, so am posting quickly. I hope you have your own menu planned for the week!

Monday
salmon
baby baked potatoes
asparagus

Tuesday
cheesy potato / sausage soup
rosemary crackers

Wednesday
enchiladas

Thursday
crock pot pork chops [with a can of cream of mushroom soup and half an envelope of onion soup mix]
rice
corn
Caesar salad
crock pot apples

Friday
tilapia
accordion potatoes
stir-fried sugar snap peas
corn

Saturday
fridge food

Sunday ~ church dinner
potato / sausage casserole in the crock pot
steamed green beans
apple upside down cake / ice cream

Sunday evening
pizzookies

You will find more menu and recipe ideas at Menu Plan Monday.

~~Rhonda

sugar cookie bars

DD had a sports awards night to attend at school, and we were to take a dozen cookies. I saw Sugar Cookie Bars at Anissa’s Kitchen and decided to give them a try. They are also posted on My Baking Addiction. Click on her link to see how cute hers are! A little more trouble than simply frosting the entire sheet of cookies as a whole, but don’t they look yummy?

Sugar Cookie Bars

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.

In a separate bowl combine flour, salt and baking soda. Stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased 13 x 18 baking sheet.

The dough was stiff. I added two tablespoons of water to the dough as it was mixing, as it seemed too dry to me. I sprinkled flour over the top of the dough after placing it on the greased cookie sheet, so it was easier to spread with my fingers. I patted it out to fit the pan.

sugar cookie dough

Bake at 375 degrees for 10-15 minutes, until light golden brown or until a toothpick comes out clean. I baked it for 13 minutes. That was perfect. It passed the taste test, by the way…DD and I both checked…just to be on the safe side…

passed the taste test...

Cool completely and frost. I used a piping bag and a star tip to squiggle a line of frosting on each bar.

frosted sugar cookie bars

Frosting

1/2 cup butter; room temperature
1/2 cup shortening
1 tsp clear vanilla [I used almond extract.]
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar, a cup at a time, until combined. Add milk and mix until smooth and spreading consistency. Spread over cooled cookie. Top with sprinkles.

This is an easy treat to make and one that travels well to a potluck or, as in our case, a sports awards night at school. 🙂

~~Rhonda

rosemary crackers

I found a recipe for Crisp Rosemary Flatbread at Smitten Kitchen and decided to try it as crackers. The recipe is from the July 2008 issue of Gourmet magazine. I made a few small changes to the original.

crisp rosemary crackers

Rosemary Crackers

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary (preferably fresh)
1 teaspoon baking powder
3/4 teaspoon Kosher salt
1/2 cup water
1/3 cup olive oil (plus more for brushing the top)
Flaky sea salt or Kosher salt for sprinkling on top

Preheat oven to 450°F. Preheat a heavy baking sheet on the bottom or middle rack. I used the bottom rack.

Fresh rosemary really does make a big difference over dried. Pull the leaves off a stem of rosemary, starting at the top and pulling down. Discard the stem. Finely chop the leaves. A few larger pieces are fine. Makes for a more distinctive cracker, don’t you think?

rosemary rosemary

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms a ball. Knead dough gently on a work surface 4 or 5 times. Pull the dough apart, making three pieces.

crisp rosemary crackers

crisp rosemary crackers

Working with one piece of dough at a time, roll the dough so it is evenly thin. Thicker parts will take longer to cook and you’ll end up with thin dark crackers and thicker not-completely-baked crackers. A particular thickness isn’t so important, just so it’s even. I rolled the dough on the parchment paper, so it was easy to transfer the whole thing to the cookie sheet when ready to bake. Remember: that preheated cookie sheet will be HOT!

crisp rosemary crackers

Lightly brush top with additional oil. Sprinkle with sea salt.

Cut the dough into the size crackers you want. Slide dough, still on the parchment paper, onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer crackers (discard parchment) to a rack to cool, then make 2 more sheets of crackers (1 at a time) on fresh parchment (do not oil or salt until just before baking).

crisp rosemary crackers

The first batch was a little too crisp. I was doing something else at the time and let it go an extra minute. Check it early and take it out before it begins to turn dark. The dark ones were still delicious, and we ate them, but the lighter ones were nicer. The second batch was better.

a tad too done

crisp rosemary crackers

This batch was salted a bit too heavily. Less is better.

crisp rosemary crackers

Store in an airtight container.

Delicious as a snack, but this evening I plan to serve them with my cheesy potato / sausage soup.

Check out Smitten Kitchen for more delicious recipe inspiration.

~~Rhonda

just a dusting

We woke up to a little bit of snow this morning. DH took all the photos, except the last one, just before 8:00 a.m. I took the last one just before 10:00 a.m.

Front yard…

redbuds and snow along the driveway

East yard…

east yard

Fenced garden…

fenced garden...dusted

The daffodils started the day bowed to the ground. By afternoon, you would never have known they had been snowed on.

snowy daffs

Back yard…

just a sprinkle of snow

By the time we arrived home from church, there was no hint that we’d had any snow at all. We’re back to spring.

~~Rhonda