Saturday, July 31, 2010


ever since Sam moved out his room has become... the exercise room,

an extra closet and storage room,

a pantry,

the beginnings of the girls room...

and my sewing/craft room...

Now it is to become "The Girls Room"

I have an idea! I can hear it now, "OH MY" Mom has an idea.
Stay tuned.

Friday, July 30, 2010

germ killers...

OK...this is sort of like a commercial for these items, but they showed they really worked.
On Rachel Ray, Monday, July 26th, see the video.

If you got a Zapi...what color would you want? Enter "20off" at checkout to get 20% off.

Thursday, July 29, 2010

Homemade yogurt...

and YES...I made this myself. Although after eating it, I think I would leave it sitting wrapped in the towels a full 6 hours, for a more tangy taste. What I ended up with is very mild flavored.


  • 1/2 gallon whole milk (can use lowfat or skim milk)
  • 1/2 cup mahdzoon or yogurt starter (off the shelf of the supermarket plain yogurt will do as long as it contains "live cultures"

Prep Time: 5 mins

Total Time: 15 mins

  1. 1 Bring milk to just a boil and then set aside to cool.
  2. 2 Cool just enough not to bite the finger to touch, (about 120°F).
  3. 3 Pour warm milk in a glass or pyrex bowl and add the Mahdzoon starter (or store bought"live culture" plain yogurt).
  4. 4 Mix well by stirring the starter in, and cover.
  5. 5 Completely cover the bowl with towels top and bottom to maintain an even temperature.
  6. 6 Keep covered at room temperature until mahdzoon has set, about 3-4 hours.
  7. 7 Refrigerate for 8 hours before serving.
  8. 8 To store, keep in refrigerator.
  9. 9 If you like, you can add a spoonful or two of fruit preserves/jam and a bit of vanilla before serving.
Serves 8 (8 cups)

Wednesday, July 28, 2010

Dr. Oz...

Today I watched a recording from the Dr. Oz Show about his NEW Diet and you Book...
He also interviewed Bonnie Matthews, a woman who had lost 122 pounds over the last 2 years.
Below are some of her recipes from this show.

Freak Your Freekeh Breakfast

1/2 package of precooked Freekeh

1 tsp Earth Balance (or another buttery spread that does not contain hydrogenated oils)
6 diced prunes or 1/4 cup dried fruit with no added sugar (dates and apricots are good - and fresh figs when they're in season)

Topping: 1/4 cup nonfat Greek yogurt with vanilla extract blended in for flavor

Sprinkle with cinnamon, diced walnuts or almonds

Heat up Freekeh and Earth Balance using microwave or small sauce pan. Blend in dried fruit and/or nuts of choice. Put in bowl. Blend vanilla extract and yogurt and place a dollop on top of freekeh. Hit it w/ some cinnamon and voila. Freak your freekeh!

Bonnie's Italian Freekeh Side

1 pack precooked Freekeh
1-2 sweet red pepper cut into strips or diced
1 small red onion
2 cups green veggie of choice (shredded zucchini, diced broccoli or chopped wilted kale)
1 1/2 cups hydrated sundried tomatoes
1/2 cup extra virgin cold pressed olive oil
1 tbsp crushed fresh garlic or MORE!
Sea salt and fresh cracked pepper to taste
Fresh or dried thyme
Fresh or dried oregano
Fresh basil leaves
(Optional: add black kalamata olives diced)
(Optional: add diced mushrooms into the skillet such as hens of the woods)


Dice veggies and toss in a skillet w/ olive oil. Do not over cook. Toss in diced garlic and sundried tomatoes. Toss in seasoning to taste; and right at the last minute add the fresh basil leaves.

Serve at room temperature or eat immediately while hot.

Asian Freekeh

1 pack precooked Freekeh
1 cup shredded carrot

1 cup diced spring onions with some of the green
1 tbsp or more of garlic
1-2 tbsps of fresh grated ginger
1/2 red sweet red or orange peppers of any kind
2 cups of diced cabbage (bok choy, kale, or white or purple cabbage)
Sesame oil
Low-sodium soy sauce to taste

Fresh cracked pepper

In a medium heated skillet, toss in sesame oil or canola oil. Toss in carrots onions, cabbage and sweet pepper. Cook for about 2-3 minutes stirring constantly. If needed, add a little water. Add garlic and cover for about 2 more minutes turning down temp a little. Toss in fully cooked freekeh till heated through (about a minute more). Serve in a bowl w/ diced peanuts on top. For dessert or garnish, add some sliced mango on the side of the bowl.

Optional Toppings:

1/2 cup no-salt roasted peanuts
Mushrooms (such as hens of the woods) or shitake
For crunch: add some sliced water chestnuts or chunks of diced jicama

Greenwheat Freekeh with Sauteed Chicken and Broccoli


2 cups dry cracked greenwheat freekeh

4 chicken breasts

3 cups fresh broccoli

6 cloves garlic

Extra-virgin olive oil

Seasonings: we cooked the chicken in a little orange juice, olive oil and Italian seasoning


Cook 2 cups of freekeh with 5 cups of water and let simmer covered until done and set aside. This is similar to rice but is made of young durum wheat that is higher in fiber and protein than brown rice!

In a large skillet cook diced chicken in olive oil until tender with garlic and seasonings. Steam diced broccoli (keep chunks rather large) in 1/2 inch of water in a covered pot until slightly tender but not overdone. Keep them bright green.

Lightly stir in fully cooked chicken and broccoli with the freekeh. Portion out the blended mixture into 2 cup meals and put in fridge for the week! I believe we got 9 containers full!

Tuesday, July 27, 2010

finished project...

I found this polka-dot ribbon and sewed it on the curtains instead of the
solid red I had originally planned...

an finished sewing the bias tape on...

I completed a project! what's next?

Monday, July 26, 2010


W have a new Vietnamese restaurant here and after watching a Vietnamese cooking show on "The Cooking Channel", we decided to give it a go. We ordered Spring rolls and peanut sauce.
I believe they were made really closely to this recipe from Emeril. Which were excellent. We both really enjoyed the meal and plan on trying some recipes at home.

I have also been watching/recording the Chinese, Indian and Caribbean cooking shows. So many good/healthy/fresh food ideas...

This is what's for dinner tonight.

Chicken South Indian Style

the rules...

the one who can get the most toys in their mouth at one time wins...

Lillie WINS...

Sunday, July 25, 2010


I spoke to a lady the other day who told me she used an old coke bottle to sharpen her kitchen knives... we just happened to find one buried in the yard when we planted the hydrangea.

So I cleaned it up and have been using it and IT WORKS...
just run the knife blade under the top ring of the bottle, the angle is perfect.

Try it and see... that is if you can find an old bottle.

Saturday, July 24, 2010


I am making a new kitchen curtain/valance...

this little pin cushion is so handy, it fits on your finger so the pins are "right there".
It's made from a plastic bottle cap, a bit of fabric, cotton and elastic.

I used stitch #26 on part of the valance...

very pretty, even though I know no one will ever know its there.
I do.

finished product simple gathered valance made from 1 yd. of material.
I think it would be pretty with a scalloped eyelet piece underneath.

Friday, July 23, 2010

Free summer fun...

  • Write, call or chat with a friend.
  • See if there are free concerts in the park in your area.
  • Go swimming in a lake with no entrance fees.
  • Go on a picnic – take what you were going to make for lunch or dinner to a nearby park.
  • Watch the stars – get
  • Cool off at the library. Most have summer reading programs going on. Ours has it for adults too.
  • Color, draw or paint if you have the supplies.
  • Go for a hike or walk.
  • Bike a new trail if you have a bike.
  • Learn the local flowers, plants and animals.
  • Build a sandcastle.
  • Go to the airport and watch the planes take off and guess where they are going.
  • Take walks at night with friends or family.
  • Some movie theaters offer free movies. Check your theater web site for days and time.
  • Play Kick the Can or Ghost in the Graveyard.
  • Check your paper for local festivals that are free. shows local events, some that are free.
  • Volunteer.
  • If you have the equipment – roller blade, croquet, badminton or volleyball.
  • Play with the toys you have – bubbles, hula hoop, water guns, remote control cars. I am sure we all have toys that rarely get played.
  • Many towns have Art in the Park where local artists display their artwork.
  • See a sunset.
  • Walk the boardwalk and people watch.
  • Feed the ducks some stale bread.
  • Make your own Popsicle.
  • Read outside.
  • Check out which museums have free museum day.
  • Play at the park.
  • Go on a picture taking walk.
  • Play board games or card games.
  • Catch fireflies and set them free again.

What is your favorite free summer fun?

copied from My Simple life.

Thursday, July 22, 2010

Lemon pie recipe...

I love making this lemon ice box pie...but this is a totally new pie crust recipe from Down-to Earth, she lives in Australia so you will need to do some research to change the oven temp from Celsius to Fahrenheit.

SHORTCRUST PASTRY2 cups plain (all purpose) flour
¼ cup icing sugar
150 grams (5.2oz) cold butter
1 egg yolk - keep the white for the meringue top
cold water - between 2 to 4 tablespoons - the amount you use will depend on your flour and the amount of humidity in the air.

Place flour, icing sugar and butter in your food processor and mix until the butter has been incorporated into the flour. Add the egg yolk and mix in for 3 seconds. With the processor going, pour cold water into the chute. Start with 2 tablespoons straight in, and then drizzle in a little more if needed. You don't want to over process. As soon as the pastry comes away from the sides and forms a ball, it's ready. Take it out, put it in a bowl with a damp cloth over the top and put it in the fridge for 15 minutes. This allows it to relax. If you used it straight away your pastry would be tough and it would shrink while cooking.

After 15 minutes, take the dough out of the fridge, and on a lightly floured bench, flatten it out so you can roll it with a lightly floured rolling pin. Try to roll it into a circle. Roll it, turn it a quarter circle, roll, turn a quarter circle, roll, turn until you have it the thickness needed for pastry. The pastry is delicate at the point so be careful. Get your rolling pin and gently place it at the side of the dough. Now roll the pastry around the pin so it's wrapped around your rolling pin. Place the pastry gently over your greased tin and roll it out over the tin. shape the pastry into the tin, making sure it's neat and into all corners. Cut the top off so it fits the tin perfectly. Keep the pastry off cuts as you can make a few biscuits/cookies from it.

Put the uncooked pastry in the freezer for 10 minutes before you cook it. This is important.

With a fork, prick the bottom of the flan a lot. This allows the pie shell to cook without rising. If you have some dried beans you could also place a piece of bake paper over the base and add the beans - the weight of the beans would stop the pastry from rising. I just prick the bottom and check that it's not rising while it's cooking. If it rises a bit, prick it some more and flatten it with your fork.

A lot of people are scared of making pastry, don't be. It's a simple process if you remember to use cold butter and water and keep it as cool as possible during the making. Pastry doesn't work if it's too hot or you use warm ingredients. Placing it in the fridge and freezer also helps a lot.

Cook on 180C (350* F) until it's light brown. Remove from the oven and allow it to cool slightly (or a lot if you have time).

350 grams cream cheese (12 oz. or 1 1/2 bars of cream cheese)
1 can condensed milk or make your own from the recipe here. I made my own.
½ cup fresh lemon juice

Mix this all in your processor until it's smooth. The lemon juice helps it to set. Taste it before adding it to the pie base. You might need to add more juice. You could also add one passion fruit at this stage if you wanted to. When the filling is to your liking, put it in the pie base and smooth it out.

Whisk two egg whites with two tablespoons of sugar and a slurp of white vinegar until they're stiff and form peaks. Add that to the top of your pie and run your fork through it to form peaks.

Cook in 180C oven until the top is golden. (OK...I looked it up and this would be 350* F)

Please note that the other egg yolk may be frozen in a small plastic bag. Eggs freeze quite well. You just need to separate the yolks from the whites.

Wednesday, July 21, 2010

Oaty cookies..

Oatmeal is my favorite any recipes I find that uses them I have to try. These also look like they could be really good snack bars or breakfast to go.

You will need:

4 oz (1 1/4 cup) large oats

4 oz (1 1/4 cup) regular oats

2 oz (1/2 cup) whole wheat flour

1/2 teaspoon baking powder

2 1/2 oz (1/2 heaped cup) raisins

1 oz (1/3 heaped cup) shredded dried coconut

Place all of the above ingredients in a bowl and mix together.

meanwhile, heat gently in a pan the following:

4 oz (1 stick) butter

2 oz (1/2 cup) soft brown sugar

2 large tablespoons golden syrup (not sure of the American version)


once melted, add to the dry ingredients and mix well, add egg and mix again.

Now you are ready to spoon out onto baking trays. I always use non stick foil or parchment to line my trays for easy transfer. No real absolute way to do these, but for the sake of a ‘recipe’ place approx, 1 tablespoon onto trays, about 1 1/2″ apart and gently press down the top.

Bake in oven 350F, 180C or gas mark 4 for 15-20 minutes until light golden brown. I turn off my oven at 15 minutes and leave the cookies in there to crisp and cool. Makes approx 24 cookies.

Very versatile recipe, you can add which ever dried fruit you like, maybe currents or cut up dried apricots (use the organic ones which have not been subjected to sulfuric acid to make them look bight orange) they will give a yummy rich caramel flavour, add any kind of nuts or may be a tablespoon of peanut butter?!

Like in the picture, if you don’t want cookies, make into a slab and cut when warm but don’t remove from tray until cool. The ones pictured also have cut up apricots instead of raisins.


copied from The Mother Huddle.

Tuesday, July 20, 2010

Bundt Pan...

10 Things to Cook in a Bundt Pan

  1. Any cake. I hope this isn’t a cop out, but any cake (especially a boxed cake mix) will come out beautifully in a bundt pan. The sections make portion control easy, and the cake will be gorgeous if you microwave some frosting (to make it pourable) and pour it over the top of the cake.
  2. Meatloaf. If you want to put A1 or ketchup on top of the meatloaf, that needs to go into the pan first. Remember, when you serve a bundt, you turn it upside down. To make it fancy, you can fill the center with mashed potatoes when you serve it.
  3. Roast a chicken. Use a 3-4 pound whole roasting chicken. Rinse it well inside and out, then stand it up (legs down) over the center of the pan. Rub the chicken with olive oil and the spices of your choice, add veggies in the well of the pan, and bake at 350, 20 minutes per pound.
  4. Monkey bread or garlic bread. This couldn’t be easier. Start with a can of premade biscuits (we like Grands’ but use whatever you like). Cut each biscuit in quarters with a knife or scissors. Melt a half stick of butter and mix it with 6-7 cloves of garlic or a few tablespoons of cinnamon and sugar. Toss the biscuit quarters with the butter mixture, and bake according to the package directions. Because the biscuits are stacked up, they’ll probably take 10 to 15 minutes longer than the package instructions claim. Check them frequently.
  5. Bread. Why not make a ring of bread instead of a loaf?
  6. Baked potatoes. After greasing the pan, stand the potatoes upright in it, and space them evenly around the ring.
  7. Sweet potato casserole. Again, make sure that your topping is on the bottom of the pan so that it is on the top when you turn it out onto a serving dish.
  8. Jello. Okay, it’s cliche, but a bundt pan makes a great Jello mold. Mix up the Jello, pour it in, add some fruit, and chill.
  9. Antipasto bread. Chop 1 jar of artichoke hearts, 2-3 ounces of pepperoni, and 1/2 of a red pepper. In a mixing bowl, combine chopped ingredients with 1 can of sliced black olives and 2 cloves of garlic, pressed. Cut 2 packages of pre-made biscuits (see my note above in the monkey bread tip) into quarters. Dip 16 pieces of biscuit in melted butter, roll in freshly grated Parmesan cheese, and arrange in the bundt pan. Top with 1/2 cup of the artichoke mixture, then 16 more biscuits that have been dipped in butter and rolled in cheese. Continue repeating the layers until you’ve used all of the ingredients. Bake about 30 minutes at 375.
  10. Apple pull aparts. Melt 1/3 cup butter and whisk together with 1/2 cup brown sugar. Pour into the bottom of the bundt pan. Sprinkle a handful of chopped pecans over the butter mixture. Slice the dinner rolls in 2 packages in half (so that they make thinner biscuits not half circles). Roll half of the biscuit pieces in a mixture of 1/4 cup sugar and 1/2 teaspoon cinnamon. Layer over pecans in the bundt pan. Sprinkle another 1/4 cup of chopped pecans over the rolls. Sprinkle 1 large apple, chopped, over the pecans, and layer the rest of the dinner rolls (rolled in the cinnamon and sugar mixture) over the top. Bake 35 to 40 minutes at 375.

No matter what you’re making in the bundt pan, be sure to spritz it generously with cooking spray or grease well to prevent sticking.

Also, allow the bundt pan to cool for just 5 minutes before inverting it onto a platter or cooling rack.

copied from Feels Like Home, go to this blog to see other ideas posted in the comments.

Monday, July 19, 2010

Falling in Love...

“Falling in love at first sight is understandable.
It’s staying in love that’s the miracle!”

Fifteen secrets for staying in love:

  • Look for reasons to laugh.
  • Count your together blessings, together.
  • Reminisce about why you fell in love in the first place.
  • Recall the problems you used to have and how you solved them together.
  • Anticipate doing something you both love to do.
  • Watch your favorite movie.
  • Take a long drive and listen to the music of your olden days.
  • Pray for each other.
  • Decide that unity is more important than being right.
  • Think of love as a verb: it’s something you do, not something you expect.
  • Forget about changing each other.
  • Take responsibility for your own happiness.
  • Speak kindly and lovingly to each other.
  • Hang out. You can’t work on togetherness if you’re never together.
  • Practice.
35 years ago we fell in love at first sight. It was fun. Now we fall in love over and over, as we gain insight. That is even better!

copied from The Mother Huddle.

Friday, July 16, 2010

Rest In Peace...

June 9, 2010

we were very saddened with the unexpected passing of a dear family/friend...

Thursday, July 15, 2010

Grammy's toys...

I got a new toy...

it has 60 different stitches...

I was told it was my anniversary present... Thank You (XOXOXOX)

I also got these... now Sam's original Woody has someone to play with.

Tuesday, July 13, 2010


If you can't actually travel to Hogwarts you can still brew your own Butterbeer at home...

1 cup brown sugar
2 T water
6 T butter
1/2 t salt
1/2 t cider vinegar
3/4 cup heavy cream, divided
1/2 t rum extract
Four 12 oz. bottles of cream soda

In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.

Stir in the butter, salt, vinegar and 1/4 cup heavy cream. Set aside to cool to room temperature.

Once the mixture has cooled, stir in the rum extract.

In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.

To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Monday, July 12, 2010

Zucchini Bread with Pineapple...

Zucchini Bread


3 eggs
1 cup olive oil (I used 1 cup unsweetened applesauce)
2 cups sugar (I used 1 cup brown sugar, you could also use mashed banana)
2 teaspoons vanilla
2 cups coarsely grated zucchini (drain and squeeze out the excess liquid and re-fluff the zucchine before adding)
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour (I used whole wheat flour)
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts (optional)
1 cup raisins (I soaked ours in 1/4 cup dark rum, then added all to the recipe)


1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

I used the mini loaf pan and made 4 mini loaves, cut the baking time down to 35 - 40 minutes.

Adapted from a 1974 Sunset Magazine recipe

Thursday, July 8, 2010

Cinnamon Rolls from 1945 ...

In a warm mixing bowl, place 1/2-cup all-purpose flour. Over it crumble 1 small cake compressed yeast. Make a hollow in the flour and pour into it 1/2-cup lukewarm milk and water mixed. Add 1-1/2 teaspoons sugar and stir these ingredients until well blended. Cover and let rise in a warm place for 20 minutes. (I used 1 packet of regular dried yeast)

Cream 1/2 cup shortening (part butter), and gradually add 1/3-cup sugar. Add 1/2-teaspoon salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 2 beaten eggs, 1-teaspoon vanilla and 1/2 cup water and milk mixed. Sift 4 cups all-purpose flour. Stir part of it into the shortening mixture. Add yeast mixture. Add remaining flour and knead well. Cover and let rise in a warm place until doubled in bulk. Roll dough 1/2-inch think, cut with floured doughnut cutter. Place on lightly floured board and let rise until doubled in bulk. Fri in deep fat, heated to 370°.

(I didn’t have a lemon so I subbed 1 teaspoon of fruit fresh. Baked them at 375° for 30 minutes)

This is the same dough that is used for coffee cakes; instead of making it all into doughnuts, part may be made into coffee cake at the time of shaping the dough.

This is what I used for the filling.

  • 3/4 cup brown sugar, packed
  • 1/2 cup flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup butter, cold
  • Mix dry ingredients and cut in butter.

The Pittsburgh Press – March 16, 1945...

I found this recipe on "The Fresh Loaf" it looks awesome... I had to post for future reference.

kitchen garden 2010

this year I planted sweet potato vines in the hanging baskets...I first
saw them in a magazine, they are great for hanging.

Who left that door open! don't you know the air is on!

I got lazy this year and started the entire garden from seed on April 20th...
the tomatoes are just now putting on blooms.

the front bed are bush green beans, we have been eating these as they come off...
the last bed is okra and peppers.

the lemon/lime trees are doing really well this year, maybe I'll finally get some fruit.

this is Sam's room, the part that still needs to be child proofed.
and my sewing machine is broken again, it is 36 years old, maybe its time for something new.

Wednesday, July 7, 2010

good stuff


1 med. sweet onion
1 T olive oil
28 oz can whole tomatoes, or fresh from the garden (skinned)
1/2 C apple cider vinegar
1/4 C brown sugar
1 t molasses, or honey
1/2 t cinnamon
1/2 t ground cloves
3 chipotle peppers in adobo sauce
salt to taste

On medium low heat cook onion in olive oil until tender and slightly brown.
Add tomatoes and their juices, crushing tomatoes. I used a potato masher.
Stir in the rest of the ingredients, bring to a boil and simmer for 1 hour, stirring occasionally.
After an hour puree the mixture, then continue to cook on low until desired thickness.

This was awesome...but a little spicy for me, so I added 1 C regular ketchup at the end.

Makes about 1 pint, refrigerate after cooling.
I got the recipe from "Homesick Texan", lots of good ideas...I hope you like spicy!

Kenneth likes mustard, me, not so much...but, this looks interesting


2 oz. dry mustard
1/2 brown sugar
1/4 c cider vinegar
1/4 c oil
1 t Worcestershire
1/t lemon juice
pinch salt

Mix all ingredients, whisk until smooth.
Refrigerate in covered jar for a couple of days, to allow flavors to blend, before using.

makes appx. 12 T

from the July 2010 issue of "Texas Co-op Power".

Tuesday, July 6, 2010

red kitchen...

I got a new kitchen trash can with a lid, in red... Love It!

also a new tea maker (red) and a basket for picking vegetables from the garden.

the new tea pitcher (red)... and my favorite creamer "peppermint mocha",
do you see the theme going here?

after we put in the new doors, Kenneth said we needed a curtain.
But I like the view...Oh well, since I got some material (thanks Mom) for free I went ahead and made up this curtain. I still need to do some hand sewing to finish it, but I think it turned out really well. The idea came from here. Kenneth found the rod at WalMart, its magnetic.

Monday, July 5, 2010

so helpful...

this is a ground next to the hydrangea
bush I planted, all dug up and ready to plant something...

aren't they sweet...the dogs dug it up for me...
actually they were hunting a gopher.

here's my hydrangea, so far so good.

Sunday, July 4, 2010

Saturday, July 3, 2010