I am astonished at how fast spring has happened here on the Circle S.
It seems just like last week Roy and I were sitting in our keeping room bundled in multi-layers of blankets as our electricity was down and so was our generator. Now we are sitting on our back porch listening to the birds sing and watching the cattle graze on the bright green grass that is growing in the pasturelands.
It somehow sneaks up on me every year, but this time it was spontaneous as it was freezing one day and the next, short-sleeve weather. Instantaneous!
The daffodils have been profusely blooming all over the hillside and old house places here on the farm and you, like I, know when these little yellow flowers show their beautiful heads, God has changed seasons.
Wordsworth wrote, “I wandered lonely as a cloud, a host of golden daffodils, beside the lake, beneath the trees, flowering and dancing in the breeze.” This quote always comes to mind each year as I see my first of the little flowers, and the thrill of these anomalies because I know it’s spring.
For as many years as I can remember, my husband always mentions to me about a garden. He is still the same country boy after all these years. And he always tells me he’s not going to raise a garden this year. But then on the first sunny, warm day, he’s out there with one of the John Deeres breaking up the garden spot and telling me to go buy some cabbage plants. It’s innate with him and his upbringing to grow food.
I am sure by the time it’s all planned and planted, we will be harvesting tomatoes, squash, cucumbers as well as the cabbages in due time.
It reminds me of my gardening experiences with my grandmother up in Montgomery County, as each year I helped her pick her fresh produce from her little patch right outside her kitchen door. She could stick a dried tree limb in the ground, and it would flourish. She really had a “green thumb.” My Roy is almost as gifted as she was with this quality.
He prepares the soil, plants the vegetables, gathers the harvest of produce and then I take over and preserve with this year’s crop for the next winter until the little yellow flowers poke their heads up once again.
APRICOT POUND CAKE
1 pkg lemon cake mx
1 pkg lemon instant pudding mix
3 eggs
2/3 cup Eagle Brand milk
1/3 cup of oil
1 can apricot nectar
Mix well and pour into a greased Bundt Pan.
Bake at 350 degrees for 50 minutes.
