The birds are happy and I can’t keep the feeder full. At this rate, we should be able to eat some of them for the Fourth of July. They will be as big as a turkey by then. I like to watch them, so the payoff is okay. As I sit here typing up this article, I have a beautiful cardinal sitting in a gorgeous white Dogwood tree and it is stunning. Momma Said, “Nature can paint the most beautiful canvas.”
We have had some crazy weather around here lightning, thunder, rain and hail, but prayers go out to all across the country who are suffering from flood and tornado damage. I have never lived through something like that and I hope I never have to. Momma Said, “I would be like chicken-little, the sky is falling, or the ostrich with my head in the sand trying to hide.”
I have often thought I would buy a Thunder Shirt for my dog because she is as scared of thunder and lightning as I am. She will try to hide and shakes like crazy. Maybe I need one too. As the old saying goes, “Any port in a storm” just might apply. It might not help, but it can’t hurt.
I got my garden tilled up last week and if the rain will ever stop, I might get some things out. It is still a little early for our area but with the crazy weather we have anymore, you can’t go by what happened even last year. It may still frost or even stow for all we know. I have heard that May is to be unseasonably warm, so we will wait and see.
It won’t be long before the strawberries are ripe and ready for picking, so I leave you this week with a lip smackin’ recipe that I hope you enjoy.
· ½ c. (1 stick) butter, softened
· 3 Tbsp. sugar
· 1 c. flour
· 2 c. water
· 2 c. sugar
· 6 Tbsp. cornstarch
· 1 (6 oz.) package strawberry jell-o
· 3 quarts strawberries, cleaned and de-stemmed
· *If you are using a shallow or smaller pie plate, you will need fewer strawberries and less glaze
Mix butter, sugar, and flour and press into a greased deep pie plate. Bake at 375 degrees for 10 minutes.
Bring water, sugar, and cornstarch to a boil, stirring, until thick and clear.
Add strawberry jell-o; mix well and cool.
Fold in strawberries.
Pour into pie shell.
Store in refrigerator until set; serve with whipped cream.