Ready for Spring Blooms

While cleaning out a few flower beds a few  weeks ago,  I got excited to see the iris bulbs along with  the rose bushes beginning to grow, so in the next couple weeks we should have some beautiful blooms appear.  I was so sad to loose one of the pretties rose bushes, a pink tea rose and a yellow tea rose.  Luckily last year I took photos of the pink roses, so I could use in some of my crafting projects.

All these photos of our Spring flowers were taken last year, and I look forward to seeing many of these colorful and delicate blooms again this Spring.  A few of the iris are reblooming iris.  Or, I hope they will this year.  I wish I could capture of scents of Springtime.

I must do a better job of listing the types of flowers I plant.  A garden journal of photos would be a good project to do this year. 

I do not have a creative talent in writing, and so I ramble on with my little stories.    I am so amazed with the talents of others and all their creative and inspirational blogs.  I will list some of my favorites when I learn how.  Can you tell I'm not real savy in blogging yet. 

Have a wonderful week and enjoy the outdoors.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh Asparagus From The Garden

With our weather warming up our fresh asparagus from the garden is finally making its way up through the soil.  Mother nature has a way of knowing when is the right time for growing season.

One of my favorite ways to prepare this delicious fresh asparagus is, creamed asparagus on toast and sprinkled with crispy fried bacon pieces.  It is a good old fashioned country recipe my Mom and Grandma taught me how to make many years ago.  

 I cut the asparagus into chunks, about 3 cups.  Boil in water with a little salt till tender, then drain and add to my creamy white sauce, which I make with 1 C. whipping cream or half and half, some flour, about 2 T,  then whisk really well, then add 2 T. butter, a pinch of sugar, and salt and pepper to taste and cook on low heat till thickened and gently add the asparagus. If the white sauce is a little to thick, just add a little milk or cream.  Toast your bread, add the creamed asparagus and sprinkle with the bacon pieces. Serve with a side of fresh fruit and Yum-m-m!!!

I will say, I'm a cook that sometimes does not measure ingredients, especially if I have made the dish many times. 

I love old books and I found this old recipe for creamed asparagus in this wonderful antique book.   I'm not sure I would care for the bread soaked up in the asparagus juice, though!  So cooks have been making this dish for over a 100 years.  This book has been in my collection for 40 years,  and I am not sure how long my grandparents had it or how they came by the book, however, I love reading it from time to time for the history, along with a few laughs.   I often wish I had thought about having this wonderful antique rebound, as it is so delicate now.

The name of the book is:  AN ENCYCLOPEDIA of PRACTICAL INFORMATION.  A book of ready reference for every occupation, trade and Profession.  DATED 1889

 

 

 

        I hope you enjoyed.  Blessings
                      

Sunrise Egg Surprise

Weekends are a favorite time to make something special for breakfast.  This baked egg dish has color as well as delicious flavors.  What I like about it, you can use different veggies, such as chopped yellow squash, mushrooms, chopped potatoes ,and substitute almost any cheese of your liking.    It is a good company dish also, as you can make it the night before and put in the fridge.

  Good served with your favorite fresh fruit.  A really pretty presentation on white dishes.


1   Cup Diced ham or Bacon
6   Eggs
1 Cup Half and Half
1 Cup of mild Cheddar
1/4 Cup of grated parmesan cheese
1/2 Cup sweet colored peppers, chopped
3  Stalks of chopped fresh asparagus
3  Slices of honey wheat bread
1 T Olive Oil
Salt and Pepper to taste

   Saute the ham, peppers, onion, asparagus in the olive oil for 4 to 5 minutes.  (I love to use my iron skillet)  Whip the eggs and half and half with a whisk  till well combined, then add the sauted ingredients, cheeses, salt and pepper. Place bread in to a 9"X9" greased baking dish and pour this mixture over the bread.  Let set for approx. 30 minutes before baking, if making for breakfast.

  Bake at 340 degrees for approximately 25 to 30 minutes. 

I REALLY like these sweet peppers, they are mild, colorful and SWEET.

  Top with salsa, optional, and ENJOY!

Enjoy your weekend. SHARON nbsp; S

Sunflower Feed Bag Tote

Finished this bright sunflower feed tote and added long white cotton fringe used in window treatments, along with some black eyelash fringe to give a shabby French Cottage Country look.

The interior lining is some bright fun country red checked with corn stalks fabric I have had in my stash of fabrics for some time.  I think it adds a bit of whimsy to the tote. 


These totes are a lot of fun, because you can use your imagination and make them plain or add lots of bling.

Thought this decorative thread added some color in the top stitching, except it is hard to see in the photograph.  Need to work on my photography skills, along with computer skills, and the list goes on.

 

 

Enjoy your day, and blessings!

Sharon

Back in Time

When I saw this lovely antique rocker with the beautiful needlepoint design at a sale a few weeks ago, and the price was right, I knew it had to go home with me.  I was told the rocker belonged to the lady's great grandfather, and she had done all of the needlepoint design on the rocker and the small foot stool.    I knew this lovely piece had been treasured for many years.

I just imagined back in the time where family members sat in the parlor reading a book , sewing, or enjoying conversation.  I enjoyed setting up a small corner in the spare bedroom with my new found treasure.

Spring if finally showing off its colors with the beautiful flowers along with the trees and natural rustic beauty along the Buffalo River in Arkansas where I recently visited.  The views are breath taking of the crystal clear water with a backdrop of cliffs and layers of rock.