Pretty, pretty flowers. The greenhouse is full of them. They are good for the soul.
I am making a determined effort to appreciate the fact that I have these gorgeous beauties at my beck and call.
(Even gorgeous beauties that are covered in aphids. It would seem this batch of lady bugs are pooping out on us. Perhaps it's time to call in some reinforcements.)
I'm making a determined effort not to succumb to the late winter (even though it's technically spring) dreary and depressed doldrums.
Easier said than done, right?
Today is our first sunny day in weeks and weeks and boy, does it do a winterized heart good to finally see some blue skies.
On a totally different, non-flowery note, we recently re-discovered a jello recipe we haven't had since the 80's. It's quite scary to think that the last time I had this I was probably wearing acid wash jeans and sporting very big Aussie Sprunch sprayed bangs.
It's a recipe for raspberry jello with a pretzel crust. It is one of the wackiest combinations out there, but there is something truly delightful about the saltiness of the pretzels, the tartness of the raspberries and the creamy sweetness of the cream cheese layer. I promise, strange as it is, it's worth a try.
This is also one of the messier food photos I've ever taken. It would be much more appetizing if I'd taken the time to primp the subject even a little bit, but alas, it was not to be.
Raspberry Pretzel Jello. It may not be pretty, but it sure is good.