It looks like the April showers are carrying into May.
If April showers bring May flowers, do May showers being June flowers? The May flowers are certainly pretty. The red buds hung on so long but are fast fading; the apple trees spread such a sweet fragrance and sounded like a bee hive with all the bees buzzing around them. There must be bee hives close by as many as there were on the trees. My columbines have started blooming and I think they usually last most of the summer. I love this time of year. Of course, the garden looks good after the rains, and it won’t be long now until I can go out and bring veggies in for supper.
Wednesday was our 100th Anniversary Tea, and I was certainly looking forward to it.
At the time of this writing, a couple days prior to Tuesday’s tea, I have my tea cup picked out. I don’t know much of its history, but it is a family heirloom. It will be nice to see all the tea cups that everyone brings.
I was cleaning over the weekend and found a Hard Times Recipe Cookbook. I don’t even know where it came from, but I had to stop and read through it. I thought you might like to see some of the recipes from hard times. I’ll give them to you just as they were in the book. If you want to try them, do it at your own risk.
Wash and drain a batch of firm green beans. Remove ends and strings. Use a large darning needle with heavy white thread and thread through the pod near the middle of each pushing them along the thread so that they are about 1/4-inch apart. Hang up the strings of beans in a warm, well ventilated place to dry. They will shrivel and turn greenish gray. To cook in the winter time, as the pioneers did, cover with warm water and soak over night. Drain, renew water, and parboil slowly for a half hour. Drain again. Cook slowly with ham hock or salt pork until tender. Serve with cornbread.