Here Comes the Sun

Star magnolia tree in our side yard, 

a  mother’s day gift from my daughter

a few years back 💗

 We are rejoicing in the reappearance of the sun.  Temps are still on the chilly side.. but we have green. We have warmth, we have that golden glow in the sky.  Amen.

   We have a little side deck off the kitchen sliders – the wood heats up when the sun is out and ooh, does it feel good to lay out there, back pressed to the wood, soaking up the rays – which we did quite a bit of yesterday, me and the dogs, and for ten mintues, even the husband.

   The grass is greening up, the horses are shedding their winter coats and birds are nest building with some of that horse hair.   Egg laying has commenced.

 The forsythia is just beginning to bloom, weeks late,  ever so hesitantly – and daffodils that are not planted in the shade are blooming.  The others still need convincing.    The seeds my guys planted are out in the little greenhouse sprouting away, too soon to safely live out in the garden plot, so we wait.   These below are purple peppers I ordered from Bakers Heirloom Seed Co.  I look forward to tasting this new-to-me variety  come summer.

  I was never overly fond of the Bush Family, but I have certainly admired Barbara Bush for her strength and tenacity,  dedication to literacy of our children,  her devotion to her family and to the grace and dignity she brought to her position over the years.  May she rest in peace –

      Let me tell ya – we can laugh about the following little ditty… but it’s absolutely true up here in this house.

  Sharing this Good-For-You meal found in Family Circle, perfect for Spring and Summer – 

Zucchini Noodles with Asparagus, Peas and Bacon 

• 1/2 pound asparagus
• 1 yellow pepper, seeded
• 8 ounces bacon, cut into 1-inch pieces
• 2 pounds spiralized zucchini
• 1/2 teaspoon salt
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 large cloves garlic, grated
• 1 cup frozen peas, thawed
• 1/4 cup basil, very thinly sliced
• 1/2 teaspoon freshly ground black pepper

Directions

1. 1Trim woody ends from asparagus and peel bottom 2 inches if needed; slice on the bias into 1/4-inch-thick pieces, leaving tips intact. Cut pepper lengthwise into 8 pieces, then slice crosswise into 1/4-inch strips.
2. 2Heat a large stainless skillet over medium. Add bacon and cook until crispy, 8 to 9 minutes. Transfer to a paper-towel-lined plate. Pour off bacon fat, then return 2 tbsp fat to skillet.
3. 3Meanwhile, heat a large nonstick skillet over medium and cook zucchini and 1/4 tsp salt, covered, until crisp-tender, 5 to 6 minutes, stirring occasionally. Drain zucchini.
4. 4Add yellow pepper to bacon fat; cook 1 minute. Add asparagus; cook 1 minute more. Sprinkle vegetables with flour and cook 30 seconds, stirring well.
5. 5Stir in milk and garlic. Add peas and half each of the bacon and basil. Cook until sauce thickens, about 4 to 5 minutes. Remove from heat.
6. 6Add zucchini, 1/4 tsp salt and the black pepper, and toss to coat. Transfer to a serving dish and sprinkle with remaining basil and bacon. Serve immediately.
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9.           Have a good day, all –  and thank you for stopping by. 
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