The twelve months…
Snowy, Flowy, Blowy, Showery, Flowery, Bowery, Hoppy, Croppy, Droppy, Breeze, Sneezy, Freezy,…~George Ellis
The middle of this past week began with a new month. March. Any chance you celebrated Mardi Gras? I enjoyed a Mardi Gras dinner at the church I attend. During the dinner I met a couple who had recently moved from Southern California (very close to where I use to live) to the Oregon coast. such a small world isn’t it…
The madcap month of March has arrived.
Here on my fabulous coast I’ve seen wind, rain, sunshine, hail, light featherings of snow, and several rainbows.🌈
I know without a doubt that Winter is trying to say goodbye, and I’m ready to bid it farewell!
The first signs of Spring are forcing themselves into new beginnings hello.
However what I’m also very much aware of is that Mother Nature can’t be rushed.
March is a month of indecision.
It can’t quite make it’s mind up. sounds a little like me at times
I’m learning patience.
I begin to garden, and it rains.
I get all cozy in a comfy chair with my favorite book
and the sun comes out brilliantly.
Mother Nature has grabbed my attention with her soft teasing breezes which then quickly turn into strong gusts of wind.
During a recent bright & sunny day I excitedly hopped in my jeep
and ventured on a garden excursion to one of my favorite nurseries.
I purchased an abundance of primroses. those happy little flowers
With the enthusiasm of a child I joyfully planted them in the front window box.
Later that same evening a light snow fell and covered them all. Much to my surprise they survived. Mother Nature is amazing with all her charms. One being that her Beauty has many facets. Similar to those primroses which are fragile looking, they are also extremely resilient and strong.
Have a fabulous month!
👏👏I’d like to give a shout out to the Young Bucks a local band on the Oregon Coast. They provided great entertainment at Holy Trinity Mardi Gras celebration.
Parmesan Roasted Broccoli
2 large heads of broccoli
5 garlic cloves, peeled and thinly sliced
2-3 tbsp olive oil
1 1/2 tsp freshly ground black pepper
2 tbsp freshly squeezed lemon juice
1/4 cup roasted pecans, chopped
1/3 cup freshly grated Parmesan cheese
- Preheat the oven to 425
- Cut the broccoli florets from the thick stalks and cut the larger pieces through the base of the head with a small knife, pulling the florets apart. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with olive oil. Sprinkle with the salt and pepper. Roast for 20-15 minutes, until crisp & tender with the tips of some florets browned.
- Remove the broccoli from the oven and immediately toss with lemon juice, pecans and Parmesan cheese. Serve hot.