I’ve got a very slow spring unfolding in my yard this year, and that’s okay because really, it’s only mid March. The cold kept me inside apart from a small stint raking out one of my front flower beds that took about an hour or two of easy work. They went to bed nice last fall, so there’s nothing too strenuous, and if it stays chilly, I will get to the entire yard before new green shows up which is kind of what you want so you don’t shock the new stuff. Anyway . . . green is coming up, and the first of my crocus, in the ground now for about five years, is making itself known. I give it a few more weeks and a ten degree shift up, and I’ll have the rest up as well.
Not much outside work this weekend, which pushed me inside where I used the last of our maple syrup to make maple candy–just in time for the new stuff that our neighbors are tapping just down the road. I do love shopping small. It makes me feel connected. So far, we’ve had a good tapping with warm days and cool nights. There’s only a small band of latitude where you can tap for maple syrup, and I’m glad I live in it.
Tim says it’s the best maple candy I’ve made, but he might be bias seeing as he was right there, helping me scrape it out of the pan. Honestly, eating it still warm from the pan is like an entirely different candy. If you want my 4 ingredient recipe, it’s in the HOLLOWS INSIDER. B&N Amazon
I can’t believe the price hasn’t dropped significantly on this one yet, but I think it’s because it’s so . . . unconventional, truly a labor of love on my part and a Herculean effort on my publisher to take my graphs, photos, forms, emails, and connected, unique story line and make it look professional. Remember the contests to get your own photos into it? (grin) Wow, I’ll never do it again, but it will always stand as a four-color, glossy, glow in the dark testament to the power of passion.
And it’s got Tim’s waffle recipe in there, too. (laugh)
P.S. Robins have been back for about a week now. Yay!