Showing posts from July, 2011

Morning at Windham Acres

I woke up at 6 a.m., which is rare for a retiree, but Larry was supposed to play golf at 7. His buddies called at 6 to cancel because of the storms. I couldn't go back to sleep, and now I'm glad I didn't.

I was making breakfast when I glanced out the kitchen window and saw this beautiful hawk sitting on our fence. There was a little bit of sun shining on his feathers when I first saw him that made him look like copper. By the time I got the camera and set it, the sun had gone back behind the clouds. I eased into my studio, which has sliding glass doors so I wouldn't have to shoot through a window screen. I barely got this shot when the mockingbird you can barely see at left of the hawk, attacked and chased him away. She must have had a nest nearby and was protecting her babies. The birdhouse on the left has three baby bluebirds, and mama bluebird was watching as well.

Our property goes back into the woods visible in the photo for about 250 yards. We usually mow the past…

My First Gardenia

I have loved Gardenias since I was a child. My Granny had a big Gardenia bush in her front yard, and my sister and would wait impatiently every summer for the waxy blooms to appear. I thought that bush was six feet tall, but know now that it was because I was less than four feet tall at the time.

The scent of Gardenias is a heavy, heady aroma, and just a tiny whiff transports me back to the '50s to 291 Oklahoma in South Memphis.

I have tried to grow Gardenias several times with no luck. I planted this bush last spring, watered patiently, watched incessantly, but no blooms.

This bush is planted just outside our fence in the side yard. I have always watered it from the backside of the fence, which is the reason I didn't even see the bud for this bloom. I was so happily surprised to discover it yesterday!

Of course I had to make a digital page about it for my Summer of 2011 book. Here's how I did it:

Duetica Lettering Arts Studio Software, Font: Mandolyn (www.duetica.…

God Bless America!

I am so thankful to live in the land of the free and the home of the brave, and to be a descendant of men who loved their country enough to risk their lives. My father, Jack Cofer, and his brothers, James, Mitchell, Frank and Earl, were all in the military. Earl, the youngest, paid the ultimate sacrifice in Vietnam. He was a career soldier and loved the military life. They are all descendants of a Revolutionary War soldier.

Larry's Aunt Wille was also a soldier, packing parachutes at Ft. Oglethorp during WWII.

Today, I salute all the men and women who serve our country in the military. Many of them are far from home this Independence day, but you know they are thinking of the wonderful celebration we are having here in the USA.

Every time I see a man or woman in military clothing, I make sure to thank them for their service. It's not much, but their sacrifice makes my freedom possible, and I am eternally grateful.

Now, go hug a soldier!

Designer Crafts Connection

Although I'm not participating in this blog hop for July, be sure to hop forward or backward using the Designer Crafts Connection button at left. You can see some gorgeous creations by a really talented group of designers and register to win a great prize package.
Good Luck!

Presto, Pesto!

Several weeks ago, I started some Basil seeds indoors, thinking that they probably wouldn't germinate since they were packed for 2007. Boy, was I wrong! I had Basil running out my ears. I gave away a lot of it, but still have six pots on my deck, with four plants in each pot.

My problem was that I knew I could flavor vinegar with it and use it in salads, but I had waaaaaaaaaaaaay too much. My dear friend Jan Stone suggested I make pesto. I had never had pesto but searched the internet for a quick and easy recipe. This is the one I used:

Fresh Basil Pesto
Prep time: 10 minutes

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste
• Special equipment needed: A food processor

NOTE: I found another recipe that said to chop everything by hand to really be able to separate all the wonderful flavo…