Monday, February 24, 2014

Spring is Officially Here

Some of the 300+ spring bulbs we planted last fall are just starting to emerge. These are probably daffodils and I also spotted some tiny crocus.
The Triumphator Lily bulbs that I dug up from the old house and divided are also emerging. If they all come up, we'll have 7 plants. They smell amazing although the flowers are short lived. They will line the bed along the walk to the front door. 
Here's an example from the web of what they look like. At our last place they got to be 4' tall, but they were in a cramped space.
To celebrate the start of the season, we went to the MK Nature Center in Boise for a stroll.
This gal was still being left alone. Give it a few weeks and the guys will be fighting over her. 
This is like a where's waldo shot. Its a terrible photo, but if you look at the bottom third of the photo, you just may pick out the deer's head in profile in the brush. Go straight up from the 4 in the 2014 watermark about 1/3 of the way up. I've never seen a deer at the MK. I know deer can be pretty urban critters, but it was still a surprise to me. There were actually two of them foraging for spring greens.



Saturday, February 15, 2014

Growth

The petunias have mostly germinated and are starting to grow. The Yellow Alpine Strawberries have germinated and are little bitty plants as well. The foxgloves and coneflowers are all getting bigger.



Wednesday, February 12, 2014

A Taste of Spring

It has been raining all day and the sky is dreary. I took a little trip to Edwards Greenhouse with my camera bag and tripod. They had a small indoor "popup" park, that I saw about a month ago when the grass was lush and green. There was evidence that the park had been well used by the time of today's visit. It was still wonderfully cheery and uplifting. I couldn't resist taking some photos of the wonderful spring flowers as well.
  
 
 
 
 



Saturday, February 1, 2014

Kitchen Tip

We usually only need 1 or 2 chiles for a recipe and it is such a waste to throw them out. Spoon out each chili and then spoon a portion of the sauce over each one on parchment paper. Put in the freezer and freeze.  
When frozen, wrap each portion in cellophane and bag up to store in the freezer.