I am sorry it has been a while since I have posted anything once again. The weather has been so nice and there has been so much to do. We have been working on a garden. I have put quite a bit of labor into it already and we haven't even tilled it! I hope everything grows for me. We are also the proud owners of 17 chicks most of them are Rhode Island Reds. Some of you are probably shaking your heads, but the kids are loving it. It will be a learning experience for all of us. Dave will hopefully find time to build the coop this week. The chicks who all have been named, even though we can't tell the difference between any of them, are living very happily in a temporary shelter.
We had quite the scare last week. Dave hurt his back and was unable to work for three days. It makes one think about the what if's in life. Thankfully, he was able to go back to work today.
We have some great pictures to share, hopefully I can share them with you tomorrow. We have had some beautiful bucks at the feeder this last week. I can't tell you enough how much I love living in these Sandhills!
Well, I feel like I have written a book tonight so I will sign off. I will try to be more consistent and keep the posts a little shorter!! Have a great and glorious day!
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Pink Rhubarb Punch
• 8 cups chopped fresh or frozen rhubarb
• 8 cups water
• 2-1/2 cups sugar
• 2 tablespoons strawberry gelatin powder
• 2 cups boiling water
• 2 cups pineapple juice
• 1/4 cup lemon juice
• 6 cups ginger ale, chilled
1. In a Dutch oven or large pot, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain, reserving liquid.
2. In a large bowl, dissolve the sugar and gelatin powder in boiling water. Add pineapple and lemon juices; mix well. Stir in rhubarb liquid; refrigerate until chilled. Just before serving, pour into a punch bowl and stir in ginger ale. Yield: about 5 quarts.
Thank you, Erika!
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