For me, the simple words “spring garden” bring to mind many impatiently
awaited pleasures: Perennials like primroses, jonquils, hostas and ferns suddenly
springing to life and unfurling from a stark, seemingly barren
landscape. Bright sun, a warm breeze, and scents of earth, mulch, and
tender herbs beckoning whenever I step outdoors. The soothing rustling
sound of newly-leafed maples and oaks and twittering of
returning bluebirds reminding me that another cycle of growing and
renewal has begun.
There is a predictable, yet still exciting order of appearance of the
flowering plants that pop up. First crocuses, daffodils, and violets,
then primroses, trilliums, azaleas, and wood hyacinths appear. Soon, we’ll be on to the bigger, bolder bloomers, like peonies, irises and finally, my beautiful blue hydrangea.
The quiet seasonal drama that unfolds here always makes me feel refreshed and
invigorated, expecially after too many hours at a computer screen or stove. My neighbor’s white bench, shown in the very back of the pic at left is a fine spot to sit, soak up the beauty and breathe in the fresh air.
Anonymous says
Thanks for garden pics–so pretty it makes me want to garden more.
Nancy Baggett says
It might brown a bit more due to the different enzymes in the beer. I didn't really notice this though. I suggest lowering the heat by 25 degrees F. next time and/or shorten bake time 10 minutes. Just have to see what works for you.
Gary VanNostrand says
Hi Nancy, I still enjoy your site and bake soooo much bread. Our friends love it and hate at the same time haha. I did your pale ale bread last week and it is really good, but it seems to brown differently than a regular boule and I was wondering if I should be doing something different so that the loaves down get so brown to almost burned.