May 30, 2013


When old becomes new again 
 a calming place sets in the wood.
I just didn't have the heart to toss
out this tired, worn bench.

With an old concrete slab
 as it's new base ~ 
once again daydreaming begins. 
 And when the pedestal cracked 
and the birdbath tilted, 
we simply removed the broken piece 
and shortened the stand. 

May 16, 2013

The Baltimore Orioles are back

Along with the American Goldfinches

The Indigo Buntings

And the old standby ~ Crows!

May 3, 2013

Cranberry-Lemon Scones

So many people follow recipes online, via magazine sites, Pinterest, Facebook etc. but never actually put them to the test. I, however; am the exception.  I love cooking and baking so when something looks good enough to eat, I whip it up and give it a try.  These scones are wonderfully rich but oh so tasty.  I'll admit I doubled the cranberries for a little extra tang and I didn't go through the freezing process, the dough was cold enough to score immediately! 

Cranberry-Lemon Scones

Makes: 8 to 12 servings
Prep 30 minsFreeze 20 minsBake 375°F 30 mins

  • 3 1/2cups  all-purpose flour
  • 1cup  sugar
  • 4teaspoons  baking powder
  • 1teaspoon  salt
  • 1tablespoon  finely shredded lemon or orange peel
  • 1cup  butter
  • 1cup  cranberries
  • 3/4cup  whole milk
  • 1/4cup  sour cream
  • Powdered Sugar Icing (optional)
  • Finely shredded Lemon Peel (optional)
1.In a very large bowl combine flour, sugar, baking powder, salt and lemon peel. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cranberries. Make a well in the center of the flour mixture.
2.In a small bowl combine milk and sour cream. Add to flour mixture. Stir just until moistened (batter should be lumpy). Do not over mix.
3.Turn dough out onto a lightly floured surface. Quickly knead dough about 6 to 8 strokes or until nearly smooth. Place dough on an ungreased baking sheet. Using a lightly floured rolling pin or floured hands, roll or pat into a 10-inch circle, that is 3/4-inch thick. Cover and freeze for 20 minutes or until dough is firm enough to cut; cut into 8 to 12 wedges, but do not separate wedges.
4.Bake in a 375 degree oven for 30 minutes or until lightly browned. Cool slightly; drizzle with powdered sugar icing and sprinkle with lemon peel.

Powdered Sugar Icing
  • 1cup  powdered sugar
  • 3 - 4teaspoons  milk
1.In a medium bowl combine powdered sugar and enough milk to make a drizzling consistency.
nutrition facts (Cranberry-Lemon Scones)
  • Servings Per Recipe 8,
  • cal. (kcal) 533,
  • Fat, total (g) 26,
  • chol. (mg) 66,
  • sat. fat (g) 16,
  • carb. (g) 71,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 27,
  • pro. (g) 7,
  • vit. A (IU) 777,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 105,
  • Cobalamin (Vit. B12) (µg) 0,
  • sodium (mg) 651,
  • Potassium (mg) 120,
  • calcium (mg) 222,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

May 2, 2013

Birds of the Weather

The bluebirds are back in the Upper Peninsula of Michigan! 

But sadly the weather turned to a wintry mix again. 

The Sap Suckers are drilling and the sap is a running.

And the Ospreys are sitting high and mighty! 

With their feathers just a blowing in the wind!