Tableaus
Tableau: picturesque scene
Tableau: striking picture
Peaceful, pretty: things I love.
Archive for ‘May, 2012’
At least I didn’t have to mow the grass
Yesterday, Saturday…afternoon. I knew from the snowline on the mountains that there might be flurries.
But I didn’t think it would snow long enough and hard enough to stick…
Saturday scenery
On the way to town…the usual Saturday morning run for supplies…except that I had dithered about going at all. It was cold and cloudy and I didn’t need much… BUT, I had not been off the property in days. Finally, I decided to just go – just to get out and to give Bear a run in the Jeep which he loves!
The skies were spectacular. Overcast, but here and there were squalls. Snow. Rain. And some pockets of blue sky. I wanted to capture all of it but there were bits of each here and there and all around.
I took a detour north of Hwy82 on Farm Rd. to try to get the squall that was over Jewell Basin. No good spot. I turned around.
A barn. The mountains. Some weather. A bit of Flathead lake.
Farm Rd. south with a slice of Flathead Lake.
Saturday scenery.
Bear in the morning
Another beautiful morning…perfect for lying in the dewy grass (that needs to be mowed!), contemplating one’s day.
May Day Moon
Against all odds.
After a sunny morning, skies turned dark. It rained. It snowed. It was colder at noon than at 7:00 a.m.
But by early evening, the skies cleared again.
May Day Moon.
May Day morning (Pita Pockets!)
The weather forecast, for the forseeable future is showers…with occasional sun breaks. So when the sun breaks, Bear, Bob and I take advantage!
This morning, the sun broke. It was crisp, cool – that beautiful, after a good rain, clean air – with the sun shining over the mountains and through the trees. Bob had his morning out and about and then Bear and it was good!
I love baking in the morning no matter what the weather is like, but when that morning sun is shining in the kitchen, the birds are singing, Bob and Bear are content – it is heavenly to me to mix or roll dough and generally dawdle in the kitchen.
My work was caught up, Bear was lying in the yard, Bob was on his fleece inside – I baked.
Pita bread. FYI – not a tricky thing at all, at all! I use the same dough I like for english muffins, pizza crust, Naan and mini-boules – my own riff on the Portuguese Broa from Artisan Bread in 5 minutes a day. To make Pita, roll the dough to about 1/8 inch thick. Heat a pizza stone to 450 (the book says 500, but 450 works for me), put the dough directly on the stone and bake for 5-7 minutes until it puffs and browns slightly. Tough, huh?
May Day morning…breakfast Pita Pockets stuffed with sausage, white beans, scrambled egg, chopped cabbage and cheese – perfect!