We were out of town for Memorial weekend, living it up at the Hampton Inn with its creature comforts. It was nice to get away. It was nice watching TV. It was nice taking long guilt free showers. But, now we are back to reality, and it's pretty good.
We came home to find that Agnes' eggs did in fact hatch. While she was out getting food for her newbies, I snapped a few pictures. I wouldn't call them cute necessarily. They are a bit unrecognizable. I can't really distinguish body parts yet, but I'll be taking pictures everyday to document their progress.
I was a little concerned when I saw that Agnes was not in her nest with the baby birds. They look so pink and vulnerable, and it hasn't been warm. I wanted to intervene and put a hot pad under the nest or something, just to make sure they stayed warm. Was she ditching them? Did she not sufficiently bond with them? I decided to trust that Agnes knew what she was doing. And, it turns out she does. When she returned, I secretly, and very quietly glanced out the door. I could see her tail feathers shaking a bit with each regurgitation she unloaded into her babies mouths. Good job Agnes. You got this.
The lilacs are filling the air with flowery goodness. They surround the old farmhouse, and bring it back to life a bit. I can picture Emma flinging open the windows to let the springtime smell clean out the winter doldrums.
These old trees come back every year with new blossoms. Old, dark, knotty bark contrasted with fresh new blossoms gives them an instant face lift every spring.
Apple blossoms are "snowing" right now, according to Axel. And, speaking of snow, the rivers are HUGE because of all of that snow, huh? While we were driving west, I was amazed at how much water is forging through the various rivers we passed. We are definitely in surplus.
Rhubarb finally got my serious attention. I cut a bunch of stalks and am making strawberry-rhubarb pie with it. I'm thinking of making some rhubarb preserves too. Anybody ever try that? Seems like it would be a good thing to have mid-winter for a pie filling or something.
Thank you lilacs for making my house smell better than it usually does.
We have a plethora of eggs and spinach currently, so what better to use those up than quiche? I got this recipe from my new favorite food blog Smitten Kitchen. It turned out awesome. It's made with half and half, cheddar and parmesan cheese, spinach, green onions and eggs (of course), so you can't really go wrong. I used the spinach from our garden instead of frozen, which is what the recipe called for. Again, it was super good.
And, with that my friends, I shall end this post. Happy Tuesday.