WHEN NATURE HAS…

 

POSITIVITY POST - MURAL - WE'RE ALL...

 

I liked this mural very much. You can probably guess why.  It fits right in with my positivity posts.

For our international friends to translate, it says:

“We are all neighbors.”

I HAVE FOUND…

such joy!

I have found such joy in simple things;

A plain, clean room, a nut-brown loaf of bread,

A cup of milk, a kettle as it sings,

The shelter of a roof above my head,

And in a leaf-laced square along the floor,

Where yellow sunlight glimmers through the door.

I have found such joy in things that fill

My quiet days: a curtain’s blowing grace,

A potted plant upon my window sill,

A rose, fresh-cut and placed within a vase;

A table cleared, a lamp beside a chair,

And books I long have loved beside me there.

Oh, I have found such joys I wish I might

Tell every woman who goes seeking far

For some elusive, feverish delight,

That very close to home the great joys are:

The elemental things - old as the race,

Yet never, through the ages, commonplace.

~Grace Noll Crowell~

(10/31/1877 - 3/31/1969)

“I Have Found Such Joy”

(These are a few joys that I have found close to home, along with a lot of those mentioned in Grace’s lovely poem.)

MONDAY MORNING RECIPE POST - SEARED SCALLOPS IN GARLIC BUTTER SAUCE

Seared Scallops in Garlic Butter Sauce 

1 pound sea scallops

Salt and Pepper to taste

2 tablespoons olive oil

3 tablespoons butter 

4 cloves garlic, minced

1 tablespoon lemon juice

1 tablespoon fresh parsley, chopped 

Lemon wedges for serving 

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat olive oil in a large skillet over high heat.

Add the scallops to the skillet, making sure they are not touching each other. Cook for 2 to 3 minutes on each side, until a golden crust forms and the scallops are opaque in the center.

Remove the scallops from the skillet and set aside.

Reduce the heat to medium and add butter to skillet. Once the butter has melted, add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the lemon juice and chopped parsley.

Return the scallops to the skillet, spooning the garlic butter sauce over them to coat evenly.

Serve immediately with lemon wedges.

What did we think? It was delicious and we have put it in the make-again folder. Scallops are really expensive right now but we bought a big bag of frozen from Costco a month ago for a reasonable price. Once cooked we couldn't tell the difference from those found in restaurants that we have had on special occasions. 

We served them on a simple, throw-together salad of mixed spinach leaves and leaf lettuce, grated carrot and sauteed yellow cherry tomatoes fresh from my sister-in-law's garden (nothing like having them fresh-picked as many of you know - incredible taste - and a big thank you to s-in-l as she gave a big bowl of them). I also grated a carrot over the top and sprinkled a few pumpkin seeds into the mix, finishing off with chopped cilantro leaves.  

My dear other half also made a wonderful salsa with the same tomatoes two days ago, and we used the last of it as a dressing. I am very picky on dressings, preferring to have my salads without, but this changed my mind today. I will share that recipe another time.

We also had Jasmine rice as another side, all served up in one bowl.

We didn't change a thing with the scallop recipe, thinking it was excellent.

That's about it. I am not sure where the recipe came from. I have had it for a while and, as sometimes happens, forgot to make a note of where it came from.

Thanks for looking, have a great day

and Bon Appetit!

HAPPY SUNDAY EVERYONE - FOR THOSE IN NEED OF...

 

And add any of your own.

For our international friends to translate the words on the card

Time

Courage

Patience

Sleep 

Joy

Peace 

Love

Kindness

Hope

Rest

Healing

Strength

Help

SATURDAY MORNING AT THE BIRD FEEDER - THE TWINS

And that's how it goes on a Saturday Morning at the Bird Feeder...

 and all the little birdies wish you a very happy weekend!

For our international friends to translate.

First photo: 

"Hello, how are you? It's a great day, isn't it?"

"Hello, it's very nice to enjoy these lower temperatures."

Second photo:

"Where is Camera Lady?"

"She is visiting a young friend who just had twins."

"That's nice!"

Third photo:

"What did he name them?"

"The husband had gone to call their family. She was asleep but the brother chose the names when they brought the official papers."

4th photo:

"He named the girl 'Denise' after Camera Lady."

"But that's a lovely name and Camera Lady must have been so pleased."

5th photo:

"So what did they call the boy?"

"De-nephew!"

"Oh boy!"

(Just in case anyone was wondering, I was not away visiting the new twins. There are no twins and it was a little whimsy for my tale.)

THE THREE WISE MONKEYS

 ~Whispers on the Garden Wall~

Three quiet souls in fur and grace,

Perched upon a mossy place,

Where blossoms bloom and breezes play,

And kindness keeps the dark at bay.

One shields her eyes from sorrow’s hue,

She sees the world in skies of blue.

One cups his ears to hush the din,

He listens for the peace within.

One guards his lips from words unkind,

He speaks with heart, and soul aligned.

Behind them, petals dance in light,

A garden stitched with morning’s bright.

The trees lean in with leafy cheer,

To cradle truths we hold most dear.

So let us learn from paws and peace,

From silence where our hearts release,

That wisdom isn’t loud or grand,

But gentle, still, and close at hand.

Thank you for visiting, and 

I wish you all a happy and peaceful weekend.

(I explain what I want and Copilot does the rest, both graphics and poetry.)

PRETTY TO PHOTOGRAPH BUT...

 

not the kind of mushroom you want to add to your meals! According to Google, and this website, it is called the Death Cap. Need I say more?

I haven't been too far this week so I went into my archives and when I found the photo, I realized I knew nothing about fungi.

I enjoy taking photos of them. Mushrooms are one my favorite veggies also, but I obviously only get them from the store. Do any of you forage for them? That would be very interesting to do but I think I will stick to the supermarket. My expertise is zero, but at least I know about these. I wouldn't even want to touch the things.

Thanks for the visit and 

I hope your day is going great.

A FEW OLD FAVORITE FLOWERS

Each name has a link to more information.

Gaillardia Grandiflora

Spiderwort

 Boat Orchid 

Daylily

Mexican Sunflower

with a close up.

"Let us be grateful to people who make us happy, they are the charming gardeners who make our souls blossom.

~Marcel Proust~

Thank you my dear friends! I appreciate every single one of you who take the time to visit. I hope you all have a great day.

ART IN NATURE

I have often looked at various things I photograph and thought that nature has always shown us its own form of glorious art. Nature's brushstrokes are something to behold.

Thanks for looking everyone and I hope you are having a great start to the week.

(I used a collage app on my iPad for the above)

MONDAY MORNING RECIPE POST - THAI QUINOA CRUNCH SALAD - SERVES 6

I was looking for something relatively healthy to eat and as I enjoy Quinoa and already had some in the pantry. I found this recipe at Alfredo Recipes. It was just what I was looking for. Gregg was out of town for a few days when I made it, so he didn't get a chance to try. I enjoyed it very much and will make it again sometime. If you like anything with Quinoah and with all the other additions added, I gave it a 10 out of 10. Alredo has a lot of delicious looking recipes to try if you would like to take a look.

Thai Quinoa Crunch Salad - serves 6

Calories per serving: 220

It is a fast-ish recipe and the time to prepare from prep to table is 30 minutes. I always take longer because I do things slowly and in stages.

1 cup quinoa, rinsed and drained 

2 cups water

1 cup red bell pepper, diced

1 cup cucumber, diced (I always use the hothouse cucumbers  - you don't need to remove the seeds)

1 cup shredded carrots

1 cup green onions, sliced

1/2 cup chopped fresh cilantro

1/2 cup chopped peanuts

1/4 cup sesame seeds

1/4 cup low sodium soy sauce

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon sesame oil

1 teaspoon grated fresh ginger

1 clove garlic, minced

Salt and pepper to taste

Rinse quinoa well under cold water. Don’t forget this step as it removes the natural coating called saponin, which can taste bitter.

In a medium saucepan, combine drained quinoa and water.  Bring to a boil, then reduce heat to low, cover and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.  Remove from heat and let it cool. 

In a large bowl combine the cooled quinoa, red bell pepper, cucumber, carrots, green onions, cilantro, peanuts and sesame seeds.

In a small bowl whisk together low-sodium soy sauce, lime juice, honey, sesame oil, ginger, garlic, salt and pepper.

Pour the dressing over the salad and toss to combine.

Chill the salad in the refrigerator for at least 30 minutes, to allow the flavors to meld.

Serve cold or at room temperature.

Each serving is approximately 220 calories if you are taking note of such things.

Notes by the host:

You can add cooked shrimp, chicken or tofu for extra protein.

The peanuts can be substituted for a nut-free version such as sunflower seeds or pumpkin seeds

Adjust the lime juice and honey to taste for a sweeter or tangier dressing.

The host offers other tips if you would like to take a look.

What did I think? 

Very much enjoyed with leftovers which was eaten over the next few days. Another 10 out of 10, for my taste that is. It depends if you like Quinoa and all the veggies. This would be an easy dish for you to add your own favorites. The combination of vegetables and also the dressing was very yummy. As I mentioned, this salad lends itself to add what you would like. If you didn't want to have the Quinoa, I was thinking you could use orzo pasta.

I didn’t have fresh ginger so used powdered.

No more changes were made.  

One night I had a side of crispy tofu and also added a few cherry tomatoes as another side.  The next morning I had it for brunch and added a hard-boiled egg, again with cherry tomatoes.

I was curious about Quinoa (pronounced "keen-wah"), so looked it up online. I got all my information from this website. I have only put part of what I read on this one page, as there is enough in there to fill a book. I have done a mini one here so feel free to skip.

"Quinoa is one of the world's healthiest foods. It is a whole grain packed with nutrients, fiber, protein and plant compounds. It has many health benefits and is an easy way to add variety to your diet.

Quinoa is an ancient South American grain that was largely ignored for centuries. 

Interestingly, it was only recently noticed by the rest of the world and hailed as a "superfood" due to its high nutritional content, and now considered a specialty food by foodies and the health conscious.

Quinoa (pronounced KEEN-wah) is the seed of the Chenopodium quinoa plant, see below and borrowed from here.

Botanically speaking it is not a grain. However, it is often called a "pseudograin" because it is similar in nutrients and eaten the same way as cereal grains.

First grown for food 7,000 years ago in the Andes. The Incas called it "the mother grain" and believed it was sacred. 

Although it is now grown around the world, the majority is still produced in Bolivia and Peru. It was largely unknown to the rest of the world until very recently. Since then it has experienced a huge surge in popularly because of its high nutrient content and health benefits. It is also easy to grow in a range of conditions.

Quinoa is also popular because it is a gluten-free grain. This means people with celiac disease, wheat allergies or those who avoid gluten can consume it. Always wise to check with your doctor first if you have any issues, and even if you don’t.  

There are over 3,000 varieties of quinoa but red, black and white are the most popular. They vary in both color and nutrient composition, and are packed with vitamins and minerals, and contain more protein, fiber and healthy fat than other grains.

There is a load more information at the link I have shared above, too much to write down here, but you can read about all health benefits, which there seem to be quite a lot of. 

Again, I would always check with your doctor on the next visit. I will be doing just that on mine. 

I thoroughly enjoyed reading their article. It's from a website called Healthline. I guess I am at that stage of my life! 

Anyhow, I have said enough about it today and put it on here for those who have an interest. 

Full addy for the above recipe below:

https://alfredorecipes.com/thai-quinoa-crunch-salad-recipe/

My signature below is from Copilot again. I asked for an Aztec child holding a bowl of quinoa and this is what it came up with. 

This appeals to my hobby as ever since I was very young, I have been interested in costumes/ traditional clothing, not only from around the world, but also from different centuries. 

A memory, as often happens these days. For a while, our school had international student teachers visiting, only for a few days at a time, and then they would go on to another school. At the beginning of their stay, they always introduced themselves by coming into our classroom wearing traditional clothing. They gave us a talk about their country and displayed their own photos/slides from home on the classroom projector. 

That started a life-long hobby as from then on, I always had an interest in the outside world and wanted to learn more. My hobby for collecting books on traditional clothing began. I also found paper dolls wearing international costumes in my Christmas stocking (an old pillowcase was our Christmas stocking). My mother's idea and I owe her for many things, but this encouraged my all-time favorite hobby. And because of the young visiting student teachers who wore these amazing, sometimes colorful, traditional clothing, and listening to them about the geography and history of their countries, I do believe that was the start of my curiosity journey that's stayed with me my whole life.  

If you have stuck with me to the end of this latest ramble, thank you for indulging me. I had almost forgotten that this was my Monday Morning Recipe Post.

I hope you all have a great week 

and Bon Appetit!

HAPPY SUNDAY EVERYONE - A WISH FOR YOU

 

Our son was in Washington DC a few nights ago, in the Foggy Bottom district, and walked by an education center. He knows his mother well. As soon as he read both signs, top and bottom, he sent the photo to me, so that I could share with you.

Just a short one today.

Thanks for visiting and I hope you all have 

a great day. 

For our international friends to translate.

The signs read:

"May you flourish in many futures."

"May many futures flourish because of you."

SATURDAY MORNING AT THE BIRD FEEDER - INCOMING

"Tell me and I forget, teach me and I may remember, involve me and I learn." ~Benjamin Franklin~

For our international friends to translate:

1st Photo: "Incoming!"

2nd Photo: "Sorry Mr. Bluestone Bird. I am new at this.

3rd Photo: He's my youngest brother, I am teaching him how to fly."

4th Photo: "Now brother, you can't use him to take off either!"

5th Photo: "Bye Mr. Bluestone Bird. I will try not to land on you next time."

"No worries little bird, we are all learning."

Signature bird says: "That's how it goes on a Saturday Morning at the Bird Feeder. Thanks for stopping by and have a great day."

RANDOM PHOTO OF SHRIMP BOATS IN APALACHICOLA, FLORIDA

An old photo taken over 10 years ago when driving through Apalachicola.

It was a flying visit as we were heading south. In those days dear other half still had his full-time job (retirement came the following year), and we were on a time schedule, needing to get back for work commitments. We were determined to see as much of the state as we could in the time that we had.  

Apalachicola's name is a Native American

 word interpreted as a ridge of earth produced by sweeping the ground in preparation for a council or peace fire. 

It was fun looking around the shrimp boats docked on Water Street. 

Oysters were Apalachicola's first seafood industry and were sold locally as far back as 1836, harvested in much the same way as they are today.  From what I remember back then, it was a lovely town.

Here are 10 interesting facts.

Apalachicola is one of the most productive oyster beds in the United States, historically provided 90% of Florida's oysters and 10% of the nation's total.

Established in 1831, it was once the third-largest port on the Gulf, bringing wealth and a diverse population to the area.

Apalachicola is part of Florida's 'Forgotten Coast." It got its name "because it is the last remaining stretch of unspoiled, pristine Gulf Coast beaches that haven't been overrun by high rises and strip malls. There are 200 miles of coastline, 5 islands and nearly 100 historic sites, and it is a part of the Big Bend geographic region.”

The original plan of Apalachicola, with its wide streets and squares, was modeled after Philadelphia and remains largely intact today.

The city is home to the John Gorrie Museum, which features a scale model of the world's first ice-making machine, invented by Dr. John Gorrie.

In the late 1800s and early 1900s, the sponge trade was a major industry in Apalachicola, largely driven by Greek immigrants who introduced advanced deep-sea diving and boat-building skills, dramatically increasing sponge harvesting efficiency and creating an extremely lucrative fishery in the Gulf.

The Apalachicola River and Bay form one of the most ecologically rich and biodiverse ecosystems in the United States, supporting diverse marine life and providing critical habitat for many species.

The annual Florida Seafood Festival, held in Apalachicola, is the state's oldest seafood festival, celebrating the region's rich maritime culture.

The city maintains a working waterfront, with active fleets of oyster harvesters and shrimpers, reflecting its continuing connection to the seafood industry.

Apalachicola has many historical landmarks, including the 1838 Orman House Historic State Park and the historic Chestnut Street Cemetery, the city's oldest burial site.

Two maps showing location.

“Again in Florida 

I float on transparent lakes

I float on the Okeechobee

I cross the hummock land

Or through pleasant openings

Or dense forests

I see the parrots in the woods

I see the papaw tree and 

the blossoming titi.”

    from Longings for Home 

By

Walt Whitman

Thanks for stopping by and

have a great day!