March 16, 2009 – 10:11 pm
This morning, from the kitchen window, I could see that the apricot trees had burst into bloom overnight.
I could smell them from the back door.
And just outside the back door, the row of daffodils has suddenly blossomed.
The star magnolia is another bloom with a wonderful scent.
Such a beautiful blossom.
Last year, we had to dig up the huge Lenten Rose by the mailbox and move it. Part was planted by the bench in the fenced garden and part was planted under the big oak in the back yard. Both are blooming beautifully this spring.
It always surprises me that the bleeding hearts are up and ready to bloom so early in the spring.
Even the peonies are popping up.
And in the veggie garden…the radishes are just coming up. We planted them nine days ago.
Love spring! ~~Rhonda 🙂
This recipe for grilled asparagus worked well under the broiler. We enjoyed this a few weeks ago when it was way too cold for grilling out.
- 1 pound asparagus, tough ends removed
Marinade ingredients:
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1/8 teaspoon black pepper
Pour the marinade ingredients into a zippered plastic storage bag. I folded the bag over the edge of a mug to hold the bag up while I measured the ingredients.
Add the asparagus to the zippered bag and marinade for 30 minutes.
I put the asparagus on a cookie sheet lined with foil and set it under the broiler for about 8 minutes, turning the asparagus once.
Delicious. Great flavor. I think it would be even better with toasted sesame seeds on it. Next time.
Supper was baked salmon with dill, steamed red potatoes, broiled asparagus and freshly baked multi grain bread.
When asked, DH said yes, definitely make the asparagus again. 🙂 Next time, I think I’ll cut the asparagus into bite size pieces before marinading. Easier to eat. And when warmer weather finally shows up, we’ll try it on the grill. For grilling, I think I’d slide the whole asparagus onto two skewers, ladder fashion. They would be easier to flip on the grill.
~~Rhonda
March 10, 2009 – 11:15 am
I enjoy taking macro photos of every day objects because of the detail those pics reveal. Here are a few of my favorites from the past weeks.
An old ring found in my MIL’s button collection.
Frozen blueberries.
Tub of “butter” spread. The ridges are caused by the knife I use.
A ladybug on the kitchen counter. I can’t decide if it looks like she wants to talk to me, or if it looks like she’s trying to push my finger out her way.
Kosher salt.
Plastic spoons.
An old blue canning jar.
This week, the theme of 7 Days of Shooting is jewelry, hence the first photo in this post. Today’s take on the jewelry theme is “Textured Tuesday.” I’m still thinking about that one…
~~Rhonda
Yesterday was the first really lovely foretaste of spring. DH and I spent the afternoon working in the yard. Picking up sticks and branches. Picking up winter trash. Enjoying the flowers. Planting a few things in the garden.
The little 6″ ‘Tete-a-Tete’ daffodils were the first to bloom last year (on March 17) and the first to bloom this year on March 7. Ten days earlier this year. Does that mean everything else will be earlier, too??
The tiny blue flowers of Persian Speedwell are all over the yard.
The crocus are scattered just outside the back door.
We found a few snowdrops under the apple tree. Didn’t know we had any. I want to plant more this fall. I love these little flowers that are often the first to bloom each year. We had some where we lived prior to this home and they often bloomed the first week of February.
Zak enjoyed the warm sunlight, too.
We planted spinach, chard, radishes, and mustard in the raised garden bed.
Several bunnies were spotted in the yard.
I am so ready for full-blown spring.
~~Rhonda
The big picture in the back yard still looks a little bleak.
But if you look down and look close…
The daffodils are pushing aside the leaf litter and will be blooming soon.
Can’t hold back spring now.
~~Rhonda
We are planning a trip to visit DS#1 and his family soon. Until then, here are a couple of pictures of the grandtwins.
Sleepy girl
Sweet face
I love this picture taken at the playground, with mommy in the background.
~~Rhonda
Today I tried making toasted chickpeas (garbanzo beans) for the first time. I’ll say up front that I am the kind of person who likes to eat the old maids when we make popcorn…you know those unpopped and partly popped kernels of corn? I save all the old maids and repop them. Second time around they are crunchy good. Love ’em. So it’s no surprise I liked these chickpeas. They remind me a little of those old maid kernels.
I used:
1 16-oz. can of chickpeas, drained and rinsed
1 T. olive oil
garlic powder
ground red pepper
paprika
freshly ground sea salt
After draining and rinsing the chickpeas, put them in a bowl lined with a paper towel and swirl them around to dry them a bit more.
After discarding the paper towel, drizzle the chickpeas with olive oil, then sprinkle them with the spices, mixing to coat the chickpeas well. The amount of spice depends on personal taste. I used a light hand, as I’ve never had these before. Next time, I may up the spice a bit.
Spread them in a single layer on a cookie sheet lined with parchment paper.
Bake at 350* for an hour, shaking the pan every 15 minutes to stir the chickpeas. The last 15 minutes, check them every 5 minutes. I’ve read they turn quickly from perfect to burned.
Mine turned out great.
They are delicious, crunchy and spicy. I’ll make them again, but may cook dry chickpeas to use next time. Starting with a bag of dried beans would be cheaper and may be tastier than canned.
~~Rhonda
