Another Weekend of Rainy Weather, But Really, Who Can Complain?

Because this pot retains so much rain water, the flowers on this kalanchoe have turned a more piercing red than usual and the leaves and stems are also turning red.

Am I the only one who thinks that time change days frequently have some kind of inclement weather that helps add to the confusion?  I woke up to light pings of rain drops hitting the window.  When I could no longer ignore Annie’s staring at me from only a few inches away from my face, I got up to take her out. 

By this time, the shower had just about ended.  Slogging through the wet grass, I found .40 of rain in the gauge to add to the 2.60, which had accumulated from Friday afternoon through Saturday.  After the long drought of last summer and fall, a rainy weekend is still something to enjoy.

All the plants–trees, grass, garden vegetables, and, for sure, the weeds–are making up for lost time.  The pine trees in my neighborhood are thick with baby cones.  The verbena in my south bed are lush with purple and pale blue blossoms. 

When it comes to my little garden, I’m sure I’ve over-planted this year, because with all this good moisture, every little sprout wants to grow.  The peas are climbing the menagerie of trellises and string I’ve put up.  The lettuce, though a bit trampled by the rain will soon be ready for a first cutting.  Pole beans are popping out of the ground and stretching up.  Then there are the tomatoes.  I’ve set in more than any other year.  If all of them produce, I may have to start my own salsa company!

With all this gray weather, yesterday was a good day to cook and warm up the house.  I found a good buy on a pork roast, which I braised in the skillet and then set into a baking dish loaded with cabbage, potatoes, celery, onions, carrots, and a few spicy peppers (these last from my garden–planted last year).  In the skillet with the meat bits left from the braising, I reduced a pint of orange juice, which I then poured over the meat and veggies, before putting them into the oven to roast.  I have to say, the end result was enough to raise my eyebrows–great food for a gray weekend.

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