I love the way technology can bring us old songs in a new way. This duet by the classic Patsy Cline, a favorite of mine, and the timeless Willie Nelson is a perfect example.
Author: Timelesslady
Married with children and grandchildren. Reader, writer, painter - maybe a bit of an artist. Gardener... Led by the Spirit.
Plants – Final Update/Straw Bale Gardens
I have enjoyed reaping the benefits of my experiment in Straw Bale Gardening this year. Even though I made a mistake and placed the bales on pallets, the tomato plants adapted. As the hay decomposed and fell between the spaces, the tomato plant roots followed the trail of soil. In the photograph, you can see the plants grew to a terrific size. Their growth rate was so fast, I had to change my mind about letting them grow on the straw as vines, and used standard wire tomato cages instead. The fruit the plants produced was large and flavorful. They are beginning to decline now, but so are the tomatoes in the gardens of friends and family. If you have the space, consider giving this unique way of growing vegetables a try next year.
Share this:
Pleasure – Sunrise on Elk Neck River, MD
Share this:
Pots and Pans – Cream Cheese Ranch Dip
Summer vegetables are plentiful at this time. Instead of ordinary tossed salads, try a veggie plate instead for your next dinner or gathering. At our last family get-together I served vegetables with a delicious dip I concocted with ingredients I had on hand in my fridge and pantry. Everyone loved it, and even though it was savory, it worked with the cantaloupe too.
CREAM CHEESE RANCH DIP
4 oz Cream Cheese (softened)
1/4 cup buttermilk
1/4 cup mayonnaise
1/8 tsp garlic powder
1/8 tsp salt (I used sea salt)
1/8 tsp sugar
I added a few sprigs of fresh dill and thyme. You can use a few pinches of any herb you prefer.
Put everything in a food processor and blend. Chill and serve.
I refrigerated the leftovers overnight and they did not separate at all.
I am going to try and change it up to a sweet dip for fruits by omitting the herbs, adding honey or brown sugar instead, and perhaps some cinnamon. Experiment, and see what deliciousness you can think up.
Share this:
Photograph – All Creatures Great and Small
“All things bright and beautiful,
All creatures great and small,
All things wise and wonderful,
The Lord God made them all.Each little flower that opens,
Each little bird that sings,
He made their glowing colours,
He made their tiny wings.”
~ Cecil Frances Alexander
Share this:
Praise – Gloria Patri
Glory be to the Father, and to the Son:
and to the Holy Ghost;
As it was in the beginning, is now, and ever shall be:
world without end. Amen.
~ Gloria Patri
Share this:
Project – Charcoal Sticks
When straight wind storms blew through this year, they brought down hundreds of small sticks from the trees surrounding our yard. We collected these and used them in a campfire. Forgotten, the remains lay in the fire pit and weathered for a few weeks. Oh my! Imagine my surprise when perfect sticks of charcoal for artwork caught my eye.
A quick autograph of my initials on the surrounding fire pit bricks assured me they were art-worthy.
I collected a good amount and brought them into the house.
Although I haven’t created art with charcoal in years, I’m eager to give the homemade sticks a try. There might be a bit of frustration involved since the thinner sticks break easily, but hey, it’s an endeavor that won’t cost me more than a sheet of paper.
A good example of charcoal art can be viewed in the following video:
Share this:
Photograph – Creepy Self-Portrait
In response to The Daily Post’s writing prompt: “Creepy.”“This week, show us something creepy — because hey, we can’t take photos of rainbows and puppies every day. Well, okay, I guess we can. But let’s branch out anyway!”
This was definitely an accidental self-portrait…my face reflected in the windowpane as I snapped photos of a gigantic spider spinning a web outside. The species of spider is harmless, but I’m still glad the window was between us. The next morning…she was gone.
Share this:
Pressed Flowers – Creating a Greeting Card
In the past I sold pressed flower greeting cards by the dozens at craft shows and even through a local hardware store. I don’t pursue this line of making a bit of money any longer, but I still like to create an occasional card for friends or family.
I have posted many tips on how to press flowers in the blog. If you use the search box in the right hand sidebar, and search for “pressed flowers,” you will find quite a bit of useful information.
I create my cards without using glue by creating a design on regular paper, and then dropping the flowers onto clear laminate backwards and right side down. I’ve included a quick video of one of my cards start to finish in 8x normal speed. You will even see me deal with a dilemma at the end of my creating. It’s a good idea to place the finished card in a book with a weight on top for a few hours before using it. Any questions…feel free to ask me in the comment section of this post. Thanks for stopping by and taking a look.
Share this:
Pots and Pans – Easy Rice Pudding
I often have quite a bit of rice left over when I include it in favorite recipes. A good way to use it up is make rice pudding.
I don’t know where this recipe came from, so I don’t know who to credit. I think it is probably one of those very basic and timeless recipes that doesn’t have an author.
RICE PUDDING
2 – 2 1/4 cups of cooked rice
3 cups of milk
1/2 cup of sugar
1/8 tsp salt
1/4 – 1/2 cup raisins (optional)
1 tsp vanilla extract
Combine first four ingredients in saucepan. Bring to a boil. Lower heat to a simmer and add vanilla and raisins. Simmer, stirring often, for 30 – 45 minutes, or until all the milk is absorbed. Remove from heat…stir several times as it cools. Sprinkle on cinnamon if desired. I like to eat mine warm or at room temperature. My husband prefers his cold. Refrigerate any leftover pudding. Eat within a day or two. You will have plenty to give away!
Quick Tip – Leftover Rice can be frozen. I package one cup portions in snack-sized zip bags and store in a freezer safe container.
Share this:
Quirkiness – Sea Monkeys and Other Oddities of the Fifties
I ran across this Youtube video yesterday. The images reminded me of long ago days and products. The Sea Monkeys advertisement made me laugh. I had forgotten about those crazy monkeys. Turns out, for all of us who craved our own sea monkey pets, they were nothing more than brine shrimp. Enjoy!
Share this:
People and Quote – Martin Luther
“God writes the Gospel not in the Bible alone, but also on the trees…
…and in the flowers…
…and clouds and stars.” ~ Martin Luther
Share this:
Photo – Devils & Angels Beneath Your Feet
In response to The Daily Post’s writing prompt: “Beneath Your Feet.” This week, look down and capture the ground beneath your feet.
There are angels on the beach at Fortescue:
And then there are the devils:
Share this:
Quick Tip – Using the Heat at Hand – Part II
I’ve posted in the past about drying herbs quickly on a tray or towel in the trunk of my car. I’ve also pressed flowers in this way…the technique works. Recently, I’ve gone an even quicker route. I place clean herbs in brown paper lunch bags, clip the top shut with a clothespin, and leave them inside the hot cab of the car for a day or two. I then shake the bag a little, and place it in the top of a dark closet. Within a week, the herbs are ready to package up and use. Give this a try. Your car might smell a little like an Italian restaurant, but that’s not a bad thing at all.
Share this:
Plants – Straw Bale Gardening Update
The Straw Bale Garden experiment has been a bountiful success. These are just the latest harvest of tomatoes. I’m on my way out after I post to take a few of these beauties to my father. He is a fan of tomato sandwiches for lunch! I love having an overabundance of harvest to share. O Happy Day! What a blessing.
Share this:
Photograph & Place – Block Island, Rhode Island/North Lighthouse
Share this:
Projects – Dill Part 2/Over the Top Crafting
I’ll admit sometimes I delve into the near ridiculous in my quest to use what is at hand, but this time, the ethereal aspects of what I created delighted me.
After I pulled away the dill seeds from the flower-head, I noticed how strong and intact the skeleton had remained. I don’t know what possessed me, but white spray paint and beads flared up as an idea in my addled head. I couldn’t resist…I sprayed the dill, let it dry, and then inserted beads into each umbrel with a pair of tweezers. It was easier than I had assumed, and within a few minutes, I had a very unusual pair of everlasting flowers to place in my living room.
* Crazy Crafter’s Tip – Hold the beads between two fingertips, grab with the tweezer, dip the bead in a dab of glue, and place into project.
Share this:
Plants – Dill/Part I
Dill, a type of herb, has thrived in my garden this year. The slender leaves can be harvested at any time and used fresh, or dried for later. Swallowtail butterflies use dill as a host plant for their eggs. I often find caterpillars dining on my dill. I never pick them off as I plant more than enough dill for both the caterpillars and myself. A little dill goes a long way; the herb is very pungent.
After flowering, the dill will form seed. Allow the seeds to dry, but keep a close watch, and when they easily pull away from their slender stems it is time to cut and harvest. I prefer to do this indoors over a plate to gather every seed.
Allow the seed to sit in the open air for a few days to completely dry out. Save a little to plant next year, and store the rest in a jar for culinary uses.
As with so many herbs, dill is a powerhouse food for your health. According to George Mateljan Foundation: Dill is one of nature’s healthiest foods.
Dill florets are a stunning addition to pressed flower arrangements. Press between books and in a week or so they will be ready to use for crafting. The flowers are delicate and add an ethereal air to pressed flower compositions
Cucumbers and dill are perfect together. I’ve included a very basic salad I make throughout the summer. Enjoy!
DILLED CUKES (can be halved)
4 medium cucumbers
3/4 C. white vinegar (I’ve used apple cider vinegar in a pinch, works fine)
1/4 C. sugar
2 tsp. salt
1 tsp. Dill leaves (less if using dried)
1/4 tsp crushed red pepper (I sometimes leave this out)
1 1/2 C. water
Cut cucumbers in chunks, or slice in medallions, or cut lengthwise and slice in half moon shapes. In a bowl combine cucumbers with all the ingredients and stir gently. Cover the bowl, refrigerate for 4-6 hours. If possible, give the salad a gentle stir a few times. Drain before serving.
Share this:
People & Praise – 3b4jHoy
One of my favorite groups…the harmonies are exquisite…Enjoy!
