Looking out my window... it is sunny and beautiful, 82 degrees. A few days last week we reached into the 90's. I think we have quickly moved right into summertime, after a long time of chilly, rainy weather, and we skipped right over spring.
I am thinking... I hope I don't see a bear in my yard anytime soon. Our neighbor from down the street told us yesterday that he looked out his front window that morning to see a black bear leaning over his bird feeder--at 11:30 a.m! So, last night we started bringing our bird feeders inside over night, just in case. I was a little nervous when I had to take our dog out in the middle of the night last night. I turned the porch light on, which I don't normally do, so I could see all around, but the way he was sniffing the ground it made me wonder if he smelled bear tracks. I was happy when we were safely back inside!
One of my favorite things... having a little vegetable garden outside my kitchen door.
I am wearing... a yellow t-shirt and dark, denim capris
I watched... last night we watched two movies, and although we didn't really plan it, both had "military" themes--which was kind of neat since it was Memorial Day. The first movie was based on a Nicholas Sparks novel, The Lucky One, and the second was an older movie called, Father Goose, which starred one of my favorite actors, Cary Grant.
I am hoping... for lots and lots of tomatoes from our garden this year, even if I end up having to can some :)
In my kitchen... squash fried in cornmeal, buttered potatoes, and lima beans. My mother-in-law got the recipe for the squash from a friend in Tennessee, and it is one of our favorites!
Southern-Style Squash
Boil in water: 3-4 yellow squash, diced, and 1/2 medium onion, diced
Cook until tender. Drain water off in colander.
Add 2 beaten eggs and 3 or 4 cups of cornmeal to the squash. (I used self-rising cornmeal.) Stir together. It should be somewhat thick. I also add a little garlic powder to taste.
In a skillet, put enough cooking oil to cover the bottom. Add the squash mixture to the skillet and fry over medium heat, turning every few minutes. It will fry a nice, brown color, but you will still see some yellow squash. Cooking time will be about 30 minutes or so.
In my garden... the peonies in my yard bloomed toward the end of last week, and, just like that, are now all finished for the year. Our pepper plant is doing good, and our tomato plants are growing like weeds! We should have done it sooner, but we went and bought some tomato cages for them over the weekend, and propped them up. They are getting really tall, and have lots of blooms on them.
A moment from my day... one of the many yellow finches that have been fluttering around the thistle seed feeder today. This one decided to perch in the tree for a while...
Closing notes... thanks for stopping by! Thank you to Peggy at The Simple Woman for hosting this each month. If you would like to join in, be sure to visit her for all the details and prompts.











