Tag: Horses
Fall Classic
After a few fall-like days, the humidity has returned, most likely due to the storms out in the Atlantic. Wishing all in the storm’s path safety and no damage to properties, hoping it is not as bad as they have predicted. Our storm surges down at the cottage have been big already, and it’s not even hitting us directly. We’ve pulled in the kayaks and seat cushions and umbrellas and closed all windows. This picture was taken yesterday after a rain shower – Stella (our cottage) is just under the rainbow’s end on the left, tucked in the trees. Notice Filbert the flamingo, now a little droopy – still out there to weather the .. weather.
I’m admiring the tenacity of this lone sunflower too. The pot sits beside the gate to the horse barn, and this one flower decided to stretch for the sun as tall as it could muster, as the pot is mostly in the shade.
Let’s go Horse Show! ..and other stuff…
Friendly Firepits
Vitamin Sea
That’s mom out there! – Having been raised during summer months at a tiny cottage just like Stella on the shores of Staten Island many moon ago, she’s known the healing powers of salt water too. Now that the railing is in and the steps painted that lovely blue hue (boat bottom paint)… entry into the water to swim and kayak is much safer for all of us and she’s joined us in the pursuit of refreshment from the sea.
Smiles, everyone… Smiles!
Welcome Leah!
Soggy
My giving tree – the ancient pear that stands in the mini’s paddock, has more fruit than ever this year. Considering the tree is half hollow and has lost major limbs in recent storms, that she still bears fruit is simply amazing. The mini’s love the fruit as it drops, some of which I have to scoop out each morning lest they get sugar overload from eating them all.
On days like today, when the weather may call for thunder and lightning, I leave the horses in their paddocks where they have easy access to their stalls (and fans), shelter from any severe weather. They prefer to be out on pasture, but I don’t like to leave them out in the fields with potential lightning. So they are bored as they wander around the smaller paddocks and their stalls, picking at their hay, while the much greener grass is on the other side of the fence.
Opie peeking in the feed room, asking for a treat, please.
My daughter’s retired show horse, Max, likes his creature comforts. If the going gets too buggy or hot or soggy out in the fields, he much prefers the fans and soft shavings and hay offerings in his stall.
The dogs nap as the rain falls, asking to go out occasionally, and only when it’s not raining.
Dear old Ben isn’t fond of the rain or humidity either – He’s now on five heart pills – living on borrowed time, but he’s comfortable and with these pills he’s leading a decent life. So we’ll spoil him until his final day.
A Sense of Place
This morning I was reminded of all this as I worked my way through morning chores – Cloud, our rabbit who lives next to the Chickens got a freshly raked yard and was thrilled to be out in it after yesterday’s rain.
Meanwhile, just a few feet from my desk out the window here on the front porch – the purple finch babies behind the lantern have hatched!
Here Comes the Sun
Little darling, it feels like years since it’s been here
Here comes the sun
Here comes the sun, and I say
It’s all right
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.
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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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- Have a good day, all – and thank you for stopping by.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Have a good day, all – and thank you for stopping by.