Not Quite Full Bloom, but close enough.

The magnolia is almost in full bloom.  With this warm weather, it opens more every day.
It’s delightful to look out the windows and door on the front of the house to see those blooms.
We are definitely feeling spring around here.  This past weekend was social and productive, with lots of work getting done in the yard, including the repair and re-installation of the compost spinner bins, weeds being pulled, more spring greens planted, a garden work day at Edie’s school, brunch with friends and of course, with us working in the yard and lots of folks out walking to soak up the sunshine, there were a number of little visits with neighbors.  Brian popped in Saturday to share some seeds and ponder if the tree would make it this year, without a frost.  There was a good bit of speculation about that this weekend, with everyone saying that our magnolia in bloom is the first sign of spring to them.  Us too.  
The peach tree is blooming now too. 
The greens I planted back in February are popping up. 
As Brian said the other day, all is right with the world again now that spring is upon us.
It’s true, nothing revitalizes me like spring.  I’ve been cooking up a storm, working up lots of new inspired recipes that I will share just as soon as I work out the kinks.  I’ve pulled that Amish Friendship Bread starter out of the freezer and am baking with it, only I’m determined to make it without adding pudding mix.  First batch turned out pretty okay, although, it was better with Vikki’s Salted Caramel Pear butter on it.  (Recipe please Vikki.  By the way, I made that granola recipe you told me about last week and it rocked.  Thanks.) I’m also experimenting with cutting back the sugar in that recipe.  I’m comfortable winging it in my kitchen, but not when it comes to baking.  Baking is chemistry and I was excused from participating in Chem Lab in high school because of the small fires and explosions heard from my corner of the lab each week.  Just like math, who knew I actually needed to know that stuff some day?  I thought they were just saying that. Turns out they were right.

2 thoughts on “Not Quite Full Bloom, but close enough.

  1. vikki says:

    yea! i'm on a roll with the recipes! except i don't really use a recipe for that pear butter….just lots of super ripe pears, some brown sugar, and some sea salt. you can google some recipes to get a ballpark on quantities, but i just wing it. and i don't add any of the other stuff some recipes call for–cinnamon, nutmeg, whatever–all i want to taste is those three things: pears, brown sugar, and salt. so good.

    got some granola cooling on the stove now!

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