Ummm, yeah, Nava, the way I figure it, woods are both an orgy and the results of an orgy.
Back from church, brunch, and gardening at church. We planted the first of the Easter tulips and removed the annoying seedlings (we get lots if we don’t vacuum in the fall). We already had two generations of tulips blooming and looking really nice and the new ones are going to make it look spectacular next year. There’s one more set of tulips still blooming indoors. We’ll throw those in in a couple weeks. Now I’ve got to get out in my own garden and get a bunch done. I suspect my motivation is actually avoidance of doing taxes, but…hey, if it gets the gardening done…I can do taxes after dark.
More or less. And having lived in (northeast) Georgia I know what it’s like having my blue car look greenish because there’s so much damn pollen on it. I hope the trees had fun because I didn’t!
I have napped, messed on facebook, read the paper and am now contemplatin’ either makin’ a sammich or soakin’ in the tub. I mean, both will happen, I just can’t decide which one to do first. I hate these oh so difficult decisions!
Rosie I did it almost that way. I made the sammich, ate it, then soaked in the tub whilst sippin’ upon a glass of wine. I don’t know why it is but, the best glass of wine is the glass one sips whilst lollin’ in the tub.
Oh and you know what they say about those that ask questions such as the question you asked…
I can get us started for the week, if no one else wants to. Might wait till morning, though…
Spent the whole day outside, first in the garden at church, then here at home. It was gorgeous out and perfect weather for garden clean-up and starting to move a few perennials around.
Dinner was ice cream (what? I earned it!).
Now I’m going to take some ibuprofen so that I’m mobile tomorrow and off to knit I go.
Speaking of cowflesh ------ I got some shoulder steaks cheap and decided to try a new trick. I have a “side by smoker” with the fire box to the left of the smoke box. I put the steaks in a broiler pan, set that on one of the smoker racks, gave them ap 45 minutes at 225-250 and then finished them off on the grill part over the fire. Came out very tasty and super-tender for being cheap meet. No real spice other than the apple wood, hickory and a can of beer in the bottom of the broiler.
I like V8 with just a touch of kraut juice added to it for my stuffed peppers. For Stuffed Cabbage I reverse it and add just a touch of V8 to the kraut.
And just what would “doggy-wood style” look like? These and other questions could come up as drifts in the next episode of And the Monday Morning Post Turns.
