I don’t know about you, but I was pretty happy to see that calendar turn to March! We’ve had some monsoon-type rains and of course there’ll still be cold days ahead, but all it takes are a few 55-60 days with sun and daffodils blooming and I feel hopeful again. It’s weird, ’cause it’s not like I hate winter or anything, it’s just this great feeling when the ground bursts forth with that those hardy flowers and bright green that only comes in early spring. I want to move and get out in it and do things. Which is good, isn’t it? Because there’s a lot that needs to be done. Whew.
Early spring reminds me why I grow Pulmonaria (lungwort) – most of the year it’s mainly a set of sad, sorta wilted leaves in the dry shade area where it’s growing. And then – boom – I find these sweet little flowers amidst all the green. It will bloom for the month of March and I’ll leave it the rest of the year, just for this.
I posted on Instagram in January that I was trying my hand at preserving some of the boxwood that grows all over our yard with glycerin and citric acid. I didn’t have florist dye, so it’s not as green as the boxwood you can buy, but it is soft and not too brown. I learned, however, that you need a LOT of cuttings to cover a wreath – this is only an 8″ wreath and it’s pretty sparse, even though I had three good-sized vases full of cuttings.
I hope you’re not getting tired of me telling you about old posts I’m continuing to update here on the blog – I guess when you have 5 years of content, there’s a lot to pull from! Here’s the latest batch – starting with this favorite:
I simply can’t believe that one of our family’s special birthday traditions couldn’t be found in our recipe index! But…then I saw the original photos I took only 6 months into my blogging career and all of a sudden I could see why – you probably wouldn’t have wanted to make it anyway. But now hopefully you will, because this easy, giant chocolate chip cookie is SO good!
I’ve been making this candy-bar-like peanut butter chocolate cake for many years for our celebrations (and I even sold a few when my brother was doing some catering jobs!). It, too, had never made it into the recipe index. And if you like the peanut butter-chocolate combo, then this cake with a brownie-like texture and double layers of frostings just might become your go-to dessert for celebrations too.
While my favorite whole wheat flaky biscuits have been in the recipe index, I recently updated the photos, making them a little bigger for the blog. These are amazing with soup and for my favorite comfort-food breakfast: spicy sausage gravy & biscuits…shhh, don’t tell anyone.
Whenever I serve ham I make sure to set aside enough leftover ham pieces to make these cheesy crust ham pot pies. Oh, that crust is crispy and crunchy and cheesy – the perfect compliment to the creamy filling. It’s just a matter of adding ham and vegetables to a creamy filling, dividing it into ramekins and topping with a piece of dough made in a food processor, but whenever I serve it my family thinks it’s something special.
Basically, just put anything in a ramekin and they’ll feel like you’re a restaurant chef. There, that’s my Friday secret for you – .74 cent ramekins + simple food = restaurant food. Go forth and conquer!
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