Dear Reader,
Well, school’s out for summer break, and I am so thankful for a chance to relax. This week I was able to shut down my classroom on Monday, and spend time with my family throughout the week. As you’re reading this today, we’re celebrating Father’s Day early with my parents and siblings. My contribution was raspberry muffins baked flat rather than in a muffin tin.
I had made the muffins earlier this week using the berries from my bushes, and my mother had loved them. My son also wanted to know why they left little cones on the canes when picked, so I did some research, and learned from the Penn State website that the cones (properly receptacles) are left because of how the berries develop. It’s one of the ways to tell the difference between raspberries and blackberries. Also, each little ball that makes up the raspberry is called a “drupelet” which is adorable.
I also did spend a day planting seeds with my son. I need to plant a few more, but we planted “three sisters” which are corn, beans, and squashes/melons (butternut squash, zucchini, spaghetti squash, pumpkins, and watermelons), carrots, sweet peppers, lettuce, cabbage, and spinach. We also planted marigolds, oregano, and chamomile. The wind blew the chamomile seeds all over the garden, so we’ll see where they actually come up.
I also spent some time focusing on my home itself. I made fresh bread using a recipe from a Better Homes and Gardens cookbook from the 1970s. My son said it was the best homemade bread he’s had. It turned out so tender and soft. We had it with butter and jam. I also had a couple of different cups of tea in pretty teacups, and worked on the hand-applique for my grandmother’s quilt.
I’ve attached photos of the delicious baked goodies, quilt block, and tea this week.
Sincerely,
Cyndars
First phase of raspberry muffins
Phase 3 of raspberry muffins.
Loaves of bread ready for second rise.
Yummy bread!
Sheep block in progress.
A cup of tea in a teacup given by a close friend.