My garden is looking great.
I tilled and hoed, chopped down and dug out weeds most of the day yesterday.
The grass needs cutting and the shrubs could stand a trimming, but that is another day.
Today, I strolled over to the homestead to check out the rhubarb. The stalks were just right for harvest. This will be the second time this year the plants donated to my food store.
The strawberry-rhubarb pie that I baked a while back sure was a dilly.
I am almost ready to collapse the stepladder and set cherry picking aside. About an hour ago, I picked a gallon ice cream bucket, brimful of the beautiful scarlet fruit, from amid the waxy leaves.
The birds ceased activity. They watched me gather the fruits of our labors from the tall cedars in the cemetery. Those cherry picking thieves were singing.
Whom were they fooling? Not me, I know they wanted a larger piece of the pie.
That is why they were reviewing this old woman with the long arms and sticky fast moving fingers.
We enjoyed the last two pieces of a delicious cherry pie made earlier and froze the latest harvest.
Purple and red plumbs and peaches cover the other fruit trees.
There is evidence the raccoons and other foragers know that.
Truth is, I love the game and all creatures, large and small. Out here in God's Country, we share all that we can share.
Tomorrow, we plan to pick our raspberries. The tame fruit is ripening on the vines now. If we think we need more than these dependable vines can provide, I mowed the trail that leads to others.
Raspberries are not as abundant as blackberries around here. But the food source serves the wildlife and us well.
A man spotted my fruit-bearing mulberry and asked me if we utilize the fruit. He makes jelly using a medley of berries, including mulberries. He claims the jelly is wonderful.
I find mulberries to have the least distinctive taste of the other above-mentioned berries. I usually leave them for the birds.
Raspberries and blackberries do not ripen at the same time. Mulberries and raspberries are ready now. The jolly jelly maker that operates the test kitchen in the little blue house at the end of the road is ready to make the little pot boil.
Sometimes, I wonder how Paul and I get everything done that we do in a given day. I must say that we are mighty tired by the time evening shadows fall. It is a sense of pride and satisfaction, I suppose. Most of all, believe it or not, we enjoy the simple pleasures of life, one of which is work. It came with our pedigrees.
Health-wise, with the help of a diuretic, my high blood pressure readings have improved. Paul's numbers are low. He has increased his fluid intake. Once he ended up in the hospital, due to dehydration. I am glad he started hitting the bottle again. His eyes got as big as saucers when the nurse instructed him to drink 8-10 glasses of the water a day.
I suggested Pampers for those times when the dam might break.
This writer received an e-mail last week from half way around the world -- Bagram, Afghanistan. Sgt. Luke Moody told me that he enjoys The Brazil Times and reads Brazil Buzz. Luke did the Covered Bridge Almanac for a few years. He gave me the honor of contributing to the almanac.
Although we have never met, I consider him a friend and he, likewise.
I know the young man is an asset to the Army and to our country and I wish him a safe return.
God Bless you, Luke.
Luke's address is:
Sgt. Luke J. Moody,
419th JMCB "Task Force Black Sheep"
Luke's e-mail address is email@example.com.
I can be reached by phone at 446-4852 or by e-mail at firstname.lastname@example.org.