Too early for Humming Birds...

Was it March or April when they returned?  I couldn't remember so I put up my feeders in hopes that the tiny, iridescent ones would show up hungry and find food.  I guess I was a bit early...I happened to look outside and catch this sunset on Friday night.  It had rained most of the day and the sun was trying to set in the mist.  Such a vision!

Summit's head tip

Summit has always had the cutest little head tip. He seems to try very hard to understand what we say and it wouldn't surprise any of us, if he actually understood it word-for-word.

They say no two snowflakes are alike....

On a recent snowmobile outing these beautiful little flakes landed on my goggle and helmet (I was taking a break and had them off).  I couldn't get over their detail and I was reminded that just as no two people are identical- no two snowflakes are alike.  When looking at the copious amounts of snow in the Cascades, it's really mind-boggling to think about that uniqueness- and also to think that these tiny, unique flakes came down quietly- one at a time to make a giant, sparkling snowpack.  Each has a very important job to do- as do people.  While we may have similar qualities, each of us is so unique and has much to offer the other!  

-Deep thoughts this Thursday, inspired by these tiny frozen crystals.

My Salmon Recipe

Years ago I created this recipe based on adding this and that and sampling until it was perfect. I wanted to create a sweet, zingy salmon glaze and found this to be quite delicious. Since Copper River Salmon hits stores in spring, I thought I'd share the recipe! If you try it- leave me a comment on how it turned out! * I sometimes cedar plank grill the salmon for an extra smokey taste- but preparing it in the oven works well also.

Tami’s Salmon Grillin’ & Glaze Recipe:
2 tsp. fresh grated ginger root
½ c. mayonnaise
3 tsp. lime juice
6 tbsp. honey
2 tsp. fresh dill weed

Salmon for two
Olive oil
Dill for basting
Lime Juice for basting

1.) Baste salmon w/ olive oil, dill weed and a hint of lime juice. *tip: You can also baste the fish with the above glaze and cook it!- Be sure to save plenty for the "sauce" after the fish is done.
2.) Sear until juices run clear (or BBQ)
3.) Wisk sauce ingredients above, and pour sauce over warm fish. Serve immediately and enjoy! Serves: 2

Museum of Glass

While Maya was here, we went down to Tacoma to visit the Museum of Glass.  It was interesting to watch how they create hand-blown glass pieces.  

This is a common sight from the backseat of Pup's truck.

The last picture here says it all.  

Snow Fun!

A new dumping of snow to the Cascades followed by a bluebird day is so rare- esp. during March!  We had to celebrate the new snow by heading up to play on the snowmobiles.  As usual, I took some pictures and made a movie. Click here for the movie.  Enjoy!

Signs of Spring & Plant ID help needed!

Even though we're still 3 weeks away, the beautiful Spring clock is ticking.  Today in the meadow I got an update on the progress of some of our plants.  The daffodils that Maya planted are really popping up nicely!  They are so hardly- the snow didn't seem to phase them.  Foxglove is on it's way to giving us those gorgeous blooms again too.  And... I need help with a mystery- any gardeners out there know what the last two pictures here are?  I planted seedlings in the meadow last fall- and these seem to be coming out strong from the wildflower mix.  It kind of looks like Rosemary- but I'm certain I didn't plant any down there.  Perhaps we'll get a surprise when it blooms!

Smells 
Kathryn Worth 

Through all the frozen winter 
My nose has grown most lonely 
For lovely, lovely, colored smells 
That come in springtime only.

The purple smell of lilacs,
The yellow smell that blows 
Across the air of meadows 
Where bright forsythia grows.

The tall pink smell of peach trees,
The low white smell of clover,
And everywhere the great green smell 
Of grass the whole world over.