The two garden ingredients were washed and ready.  I used the four color pepper corns instead of just black.

The seeds began popping quickly, and the wine vinegar was ready with the sugar, salt and turmeric mixed in.   I used half the sugar and salt to make it a little healthier.

I made half the recipe, and hope to use them in a week or two.

Previously I have picked several for various dishes.  It seemed so overloaded that I thought picking a few would help the rest get bigger.

It is still abundant with little peppers and blooms.

It will keep me supplied all summer and into the fall.  Wonder if I should try for another year?

Then my daughter-in-law had an upsetting experience.  Her beautiful roses that the deer had not bothered for three years were stripped of roses and leaves one day.  Previously they had eaten day lilies, hostas, garden vegetables (except rhubarb and herbs), and even the ramps I transplanted.

Here are just a few of the deer that seem to be always around where I’m moving.  Looks like there will be a whole new set of problems!

One more beautiful sunset to enjoy before the sun starts moving the other direction to eventually set behind many trees.

The rhododendron and Columbine are prolific this year.  I thought the white azaleas under the hammock didn’t bloom because they were in the shade.  This year they proved me wrong.

The rhododendrons show up better because the Cotoneaster is gone, and there are fewer blueberry bushes.

I gave away four blueberry bushes which all lived in their new homes.  The six bushes that are left have abundant blueberries.

The Clematis try their best to climb to the top of the stumps, while I keep winding them around them.

Update on my previous post:

I heard the turkey hen yesterday among the rhododendron, but never could find her.  The food I put out is eaten, but I don’t really know if the turkey and poults are enjoying it or not.

I had been pressure washing, and put the wire fencing off the deck.  When I paint, it helps keep Mia off so she doesn’t get her paws sticky.  The turkey hen can easily get over it, or go around the other way to get out.  But she’s stayed there all day.  When I went to take a picture the poults ran under her protective body.  The one below was the poky one who took refuge last.

At first I thought there were only four poults.  Later she got up to walk around there were many more.

Many, many more.  It looks like she has at least eleven poults.

Don’t know why they all came down the bank.  It’s been an exciting day.  Look for updates!

To see a video of the poults with mom click here.

My garden is being planted anyway.  Can’t stop gardening.

Now I’m trying to never miss another sunset.

You can view the listing here.

It had to be painted with two prime coats, and two coats of high gloss so it could be easily washed.

Now I’ve started filling it with pots of seeds, and last year’s parsley.  There’s parsley in the garden now, so the those can be put in the garden.  The other plants coming up on the top shelf are leeks.  Last year I planted them right in the garden, but these should get a head start and grow bigger.

The bottom shelf has parsley, purple basil, coriander, Serrano peppers, Brandy Boy, Fourth of July, and Juliet tomatoes.  This new sunny window should be a great place for seedlings.  The dining room table is no longer covered with pots of dirt!

With no four-wheel drive I wasn’t going anywhere, so I decided to put a new twist on a easy recipe.   Crustless Ricotta Pie is the original recipe.  When I’ve tried it before I’ve put in different ingredients, but today I needed to use baby bella mushrooms, along with a few grape tomatoes.  Here are most of the ingredients I used:

After sauteing the mushrooms in olive oil and a bit of butter, I added balsamic vinegar to enhance their flavor.   Next I spread the mushrooms in the bottom of a ten inch pie plate.  I moved them around enough to oil the plate.  Then cubed mozzarella cheese seemed like a good addition.

After baking I sprinkled some fresh parsley on top.  I thought it was much better than the original recipe I tried, or any other variations so far.

It is a beautiful snow that coats every twig, but I’ll be happier when there is no snow in sight.

I used a combination of Waltham and Butterbush squash.

Above are the rest of the ingredients, except for the chicken stock and cream.

This soup has a simply delicious taste and texture.  I thought last year I was growing plenty of Butternut squash, but with all the soup trials, they went quickly.  This is my favorite, but the Spicy Butternut Squash Soup is a very close second.

We had fourteen inches, and very cold weather that kept this snow on the ground. 

The branches touching the ground all broke.  It left so much work, and a big mess. 

From the picture below it is obvious how much weight was straining the pines.

I found these tracks in the snow.  No one seems to know what animal could have left them.

Now, in January, we are getting another big snow.  It has been snowing on and off all day.  So far we only have eight inches.  Most of us are tired of snow!

Pretty, but it is so much work shoveling,

and hauling in wet wood through the snow!

The rock wall has never before had snow clinging to the side like this.

The pines are even icier than in December.  This Thursday and Friday more snow is forecast.  Enough!