Frosty Moonflower Seed Pods

In Northern Indiana, last week, the sun was out and it felt like Spring was nearly here. It felt so good. Today, we have grey skies, and Winter is definitely letting us know it is hanging on longer. My moods go with the weather, I am a sunshine, even if it's colder kind of person.
The moonflower seed pods got kind of frosty looking earlier in the week but soon they will open up leaving us lush green plants and beautiful moonflowers. As soon as possible pick off some of the pods and sprinkle those seeds around in bare sun filled areas. The foliage alone is beautiful.


Our plant is in a sunny area but because we have a big tree giving it shade until noon we see flowers even in the day time. The flowers will get quite large. Every year because of those nice seed pods dropping some of the seeds naturally, your moonflower plants will multiply too.

This post linked to Macro Flower Saturday.

Beautiful Spring Flowers

The February sun feels so good today even though it is only 33 degrees. Spring time and all it's beautiful flowers will soon be sprouting. I love sunshine and flowers.



This post linked to Macro Flower Saturday

Egg Custard Pie

You’ve decided you want Custard Pie but you’ve never made one and you don’t know where to turn. Searching the internet for pie recipes comes to mind but in doing so; discover many variations making it even more confusing. Let me help with that confusion, my mom’s recipe for Egg Custard Pie is excellent.

Baking an egg custard pie is so simple anyone should be able to do it. OK making it totally from scratch, making  your own pie crust, does give it an extra challenge but the pre-made pie crusts are so good why stress yourself. Chances are you have everything you need to make baked egg custard or an egg custard pie already in your home.

Ingredients to make a Egg Custard Pie:

• 3 or 4 eggs
• 2 tbsp flour
• ¼ tsp salt
• 1-cup sugar
• 1 ½-cup milk
• 1 tsp vanilla
• 3 tbsp butter/margarine melted
• Nutmeg or cinnamon to sprinkle on top
• Piecrust

 Baking instructions to make an Egg Custard Pie:

1. Pre-heat the oven to 375 degrees Fahrenheit.
2. Using medium sized mixing bowl whisk eggs until lemon color.
3. Add flour, salt and sugar and mix well.
4. Beat in milk, vanilla and melted butter.
5. Pour into a piecrust, sprinkle with nutmeg or cinnamon and bake for 55-60 minutes.
6. Allow your pie to set before serving.

This post linked to: Foodie Friday

Benefits of Blueberries

• Read more on the Benefits of Blueberries

You might eat blueberries for the great taste. However, did you realize that little berry packs a healthy punch and has great health benefits? They are great fresh, frozen or baked in a cobbler or breads.

Sock Puppet Craft

• Directions: Sock Puppet Craft
  

If your household is like most you find yourself with unmatched socks. I think the dryer eats them! Try using them to make puppets.


Socks are also great to create a comfort puppet, from a loved ones old socks.

Cheesy Potato Asparagus Soup

Cheesy asparagus potato soup is an inexpensive, nutritional meal. It contains healthy green vegetables, protein from the Colby cheese and vitamin D from the milk. With so many families where both parents work, the need for meals that are nutritional and yet easy to make is on the rise. According to Dr. Mercola of Mercola.com, “Asparagus is a good source of vitamins A, C and E, B-complex vitamins, potassium and zinc. It is also high in glutathione, an important anticarcinogen a chemical that reduces the chance and severity of cancer.”

Ingredients to make cheesy potato asparagus soup:

• 6 red potatoes, diced
• 2 stalks of celery, sliced
• 1 onion, diced
• 4 tbsp butter
• 8 cups asparagus, sliced into ½ to 1 inch pieces
• 2 tbsp tapioca flour
• 2 cups milk
• 3 cups of shredded Colby or cheddar cheese
• Salt, pepper and garlic to taste
• Stockpot

  Instructions to make cheesy potato asparagus soup:

1. Dice and slice; potatoes, celery and onion.

2. Put the vegetables in the stockpot and cover with water. Add the butter, bring to a boil and cook until slightly soft.

3. Turn the heat down to medium low; stir in the asparagus into the vegetables. Put the lid on the stockpot, cook until asparagus is tender.

4. Mix together tapioca flour and milk.

5. Stir into cooked vegetables and simmer until thickened.

6. Shred Colby cheese and add to the soup. Let cheese melt; salt, pepper and garlic to taste.