This has been a banner Spring for Tulips in my garden…here’s a glimpse.
In the garden
Author: Spence's Girl
In the garden
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Scenes from Las Vegas – Springs Preserve
from Wikipedia: Las Vegas Springs Preserve consists of 180 acres dedicated to nature walks and displays and is owned and operated by the Las Vegas Valley Water District. The Preserve is located approximately three miles west of downtown Las Vegas.
My recent trip to Nevada included a family reunion which in and of itself was filled with a lot of laughter, simultaneous conversations and catching up on each others lives. That would have been more than enough but my sister, a new Nevada resident, had researched area attractions that would appeal to our gang. Not only was Springs Preserve a huge hit, it was much more than we could’ve anticipated. We availed ourselves two of the many offerings, the Butterfly Habitat and the Botanical Gardens.
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In the garden…
Upon returning from my vacation earlier this week I was heartened to see the beginnings of my garden returning to life. Though today is a cold, dreary and rainy one I managed to capture the first flowers of 2019, here in my garden in Michigan.
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Scenes from Las Vegas – Ethel M Botanical Cactus Garden
Ethel M Chocolates are a Vegas treasure and a visit to their chocolate factory – a delicious treat. Featured at their factory is a botanical cactus garden that you can stroll through for free and see a variety of fascinating cacti. Here’s a few of my favorite photos:
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Baking Bread
I have often said that I could live on bread, cheese and wine (if need be). I’ve been hesitant about baking bread, in particular because I’ve had little experience with yeast.
During the bitter cold, windy and icy winter days, I spent time on Pinterest and discovered several recipes that looked interesting. Today I gathered all the ingredients and decided to go for it. After all, what’s the worst that could happen? If it’s inedible, I can throw it out…..
Using this recipe, https://bakerbettie.com/easy-no-knead-skillet-bread/ I added garlic powder and poppy seeds to the top just before baking. The rosemary called for in the recipe was easy as I grow and dry it at the end of each summer. While Bettie’s recipe used a round cast iron skillet, mine is square and I went in the direction of a foccacia. The whole house was filled with the aroma of baking bread – reward enough for my effort.
Ready to bake 
Just out of the oven 
Onto my cutting board 
Just look at that rosemary baked into this delicious bread.
The most difficult thing in this whole process?
Waiting until it cooled enough to cut through the crunchy outer crust, slicing off a chunk and slathering butter on it. In the end, it was even better than I anticipated!
I can now add bread baking to my cooking resume!
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Scenes from Aruba, part five
