Welcomed Home

Callas greet with grace at the front door

Home feels good.  The welcoming committee of yard growies done good!

Blue Borage

Even though the back lawn has grown three inches too long to cut with the push mower and will be on tomorrow's Things I get to do today, all the plants and flowers got drunk on the abundant rain that fell while we were away and decided to throw a party for me.  It is glorious.

Rosemary's delicate dance

I'm wrapped in the surprise of
beauty around every corner on every plant.  I am home and I am loved.

Welcome Home!

Herbal Snow Art

Oregano Snow

Most of the Things I get to do today are indoor tasks.

Rosemary Snow

Two involved going out in the snow, and I nearly missed the first one of those.

Thyme Snow

When the snow has melted, there's no bringing it back to sit pretty and still for a long moment while I stroll admiringly by with the camera.

Greek Green Tea Snow

The chickens don't melt and will certainly be there after the snow is gone.  They can wait.

Do This Dipper

Rosemary chopped in blender and added to oil

Rosemary Olive Oil sends fresh bread straight to heaven.  It's been a few months since I've check the grocery store for this favorite and essential product, but last time I looked there was not one bottle to be had.

I usually make this in December.  Silly me.  Right now the Rosemary is lusciously perfect for oil.

The right amount of sizzle!

So Things I get to do today includes making my own.  This will work with any fresh herb that you want infused into the oil.  Simply add a couple of hands-full of the finely chopped herb to one liter of extra virgin olive oil.  Heat it on the stove until it bubbles and sizzles wildly. Take it off the heat immediately. Keep in mind that rosemary is very sturdy.  An herb like basil would scorch more quickly, so remove it from the heat as soon as it starts to sizzle.  Let it cool completely.  Strain, bottle, refrigerate and enjoy on salads, for sautéing and for dipping.