Re: those two chicks we found
Our “rescue chicks” – Sam n’ Ella (thanks, Debra, for the hilarious
names!) – are doing just fine. Presently passing through the awkward-gawky-ugly stage, sprouting feathers, learning to eat bugs and worms, on their way to becoming real chickens. These two are for now living the Town & Country life…spending their weekdays in Atlanta and weekends on the farm. And so far, the dogs haven’t tried to eat them for dinner – although Mike keeps threatening to.
Out with the Old
After almost two years, we finally knocked down
the old poolhouse/greenhouse.
the old poolhouse/greenhouse.
Well…actually…Mike did most of the demolition.
But we cheered him on.
🙂
Gift Ideas
Illustrations by Gillian Tyler
“Each page is filled with tiny details—roosting doves, scurrying mice, even a line of distant wind turbines—all part of a green
and lovely landscape.”
The Wall Street Journal
Read the full review.
(Who knew you could groom a goose?)
Mr. Brock’s Blueberry Lemonade
Our friend Wendell is one heckuva food writer. He’s also a theatre critic, features writer, food stylist and, yes of course, he can cook, too. Read his ideas for a perfect spring picnic right here. And then, if you have some time this weekend, make his blueberry lemonade. We made it today, and Adrian, Adam and Archie gulped down the whole pitcher after school. Thanks, Wendell, for the great recipe. Happy picnicking!
Blueberry Lemonade
A brew of fresh blueberries, lemon juice and sugar, this glorious summer libation tastes as bright and vivid as it looks. We suspect it would be delicious spiked with sparkling wine or vodka. Be sure to save a few blueberries for garnish.
Hands on: 15 minutes
Total time: 15 minutes
Serves: 4-6
1 cup fresh blueberries, washed and drained
1 1/3 cup sugar, divided
2 1/4 quarts water, divided
1 cup lemon juice
1 lemon sliced
Mint sprigs, for garnish (optional)
A handful of blueberries, for garnish (optional)
Place blueberries, 1 cup of sugar and 1 cup of water in a medium saucepan over medium heat. Bring to a gentle boil, stirring occasionally, until the blueberries have softened and begun to leach their color, about 5 minutes. (The syrup will be a bright purple.) Strain blueberry juice into a pitcher, and let cool briefly. Mix in the lemon juice, the additional 1/3 cup of sugar and two quarts of water. Stir well. Taste to adjust for sweetness, adding more sugar if you like. Toss the sliced lemon into the pitcher. Chill until ready to serve. Pour over ice and garnish with mint sprigs and blueberries.
Per serving, based on 4: 275 calories (percent of calories from fat, 1), 1 gram protein, 68 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 4 milligrams sodium.
Recipe reposted from The Atlanta Journal-Constitution, May 12, 2011.
