Sunday, May 31, 2015


The pictures of the goats are not very good as they were moving very fast in the direction of their water and a rest.

The Goat Boss tells me that the knapweed did not come back this year but the toadflax is very difficult to get rid of.

Saturday, May 30, 2015


Finally after two years my peonies have burst into bloom!

Saturday, May 23, 2015


This platter came all the way from Deruta. Today it went to work with me filled to overflowing with healthy cookies, tarts, and skor brownies.

Wednesday, May 20, 2015


Who in their right minds would turn on the oven to 400° on a hot 28° day for two hours to make tarts? I did; I must have had heat stroke.

Monday, May 18, 2015


These are called "Healthy Cookies" which is why I wanted to make them  but when I saw that the recipe calls for 4 cups of sugar, I hesitated for just a second, and then went ahead and made them.

They also contain lots of oats, coconut, almonds, raisins, and chocolate chips.

Flour, baking soda, and salt.

Milk, vanilla, and 4 eggs.

The recipe calls for peanut butter but we only use almond butter so that is what I creamed the butter and sugars with.

I froze the cookies before baking so that they would be smaller then dinner plates.

These are so good that Maura ate one right out of the oven!

Sunday, May 17, 2015

Thursday, May 14, 2015


The twins stopped by for a rest before heading off.

Monday, May 11, 2015


Sometimes don't you just feel like getting on a train and riding cross country?

Sunday, May 10, 2015


A perfect day for a hike up to the radio tower.

Monday, May 4, 2015


Went up to Ollek's Nursery on Sunday; all the greenhouses filled to bursting with hanging baskets, flowers, and veggies. Prices are good, selection is great, and the view is to die for. Am already thinking of going back.

Sunday, May 3, 2015


We love orzo and this salad we made from a recipe in the June 2015 issue of Style at Home is great. It has everything in it; avocado, bacon, corn, roasted red peppers, everything but the kitchen sink. Instead of zucchini, we added raw asparagus.
This is a keeper!