I had so much to do this weekend. Even though it wasn't warm by any means, but gardening had to begin. Even if I had to wear long johns. I did take time to enjoy the daffodils and primroses. How could you not be inspired by their vivid colors?
My wonderful husband got me a hummingbird fountain that was solar powered. I know it looks crooked in the picture, but I assure you it isn't. He is very sweet, and we kept our eyes open all weekend for a hummingbird, but they aren't here yet.
My greenhouse is doing good. I have to put collars around everything to keep the voles from munching them. They did get my lettuce.
This is my herb container. Filled with rosemary, sage, and parsley. Some of my favorite herbs.
My Pak choi, banana pepper, and giant pumpkin are all doing well.
Despite the cold winds, I was able to plant my outside bed with corn, beans, broccoli, cucumbers, squash, and pumpkins. I have to put collars around the squash and pumpkins. With all the wind it took quite a bit to anchor them down.
I got the bears out to do their annual fishing. I love the sound of the fountain. Sitting on the porch with a cup of morning coffee the world sounds grand.
4 c. dry Rhubarb
1 c. Sugar
2 T. Cornstarch
1 c. Water
1 t. Vanilla
Topping
2 c. Flour
1 1/2 c. Oatmeal
2 c. Brown Sugar
1 c. Melted Butter
2 T. Cinnamon
Put dried rhubarb in 9x13 glass cake pan. In a small sauce pan combine sugar, corn starch, water, and vanilla. Cook until thick and clear stirring constantly. Pour over rhubarb and cover with topping. Bake at 350ยบ for 1 hour.
Preparation Time: 20 minutes to make and probably 1 hour of baking