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We had a really hard summer here in South Texas last year and I know we were not alone. As we headed into winter we started getting a little rain. The winter went on and the rains continued little by little. Every little bit has helped, but it still hasn’t been enough.

The winter in my area was much milder than it has been over the past 3 years. My winter vegetable garden has done extremely well and I only remember watering it in the fall to get things started. After that, the rains took over and the cooler temps really kicked those winter veggies into grow-mode. I need to make some notes in my garden notebook… mainly, plant more next year!

In the past few weeks our weather has become quite warm and spring fever is just pushing me to get the vegetable seedlings in the ground. The wildflowers and other “weeds” are growing like crazy. Those seeds all lying in wait for the spring rains and the warmth of the sun to be able to germinate and emerge. They have started to grow and bloom, and produce seed to be able to continue the cycle of life. I don’t mind the wild flowers, but the weeds are out of control this spring.

Thinking of all those seeds lying dormant, waiting for rain and sun, full of hope. I feel the same way. I have hope for a better spring gardening season; better than last year. I am hopeful that we will continue to get some regular rains. I am hopeful that the temperatures don’t rise so quickly. I am hopeful that my vegetable seedlings and other plants have a chance to put down deep roots and grow healthy leaves and have enough energy to produce food.

As I look around, I see beautiful wildflowers, many of which are growing right in my yard. Everything is so lush and green, and the trees seemed to have budded out overnight, and many are full of new green leaves.

I have decided to plant a few tomatoes out in the garden already, not all of them, just a few. I will plant a few more at a time, testing the weather, hoping Mr. Frost doesn’t pay a visit. I am hopeful.

Are you hopeful this Spring?

Sincerely, Emily

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I’m so not one of “those” girls. I scoff at mini skirts, would prefer work shoes to high heels, and was the girl that made boys cry when I liked them. In  high school and college wearing Doc Martins with a dress was fancy. What can I say, I was a misguided youth lacking a father figure while growing up. My mother had to fill both roles and was pretty much a feminist. I was raised believing I could do everything a man could do and better.

The last 14 years has been about finding balance between that feminist and femininity. Especially the last 7 years while raising a daughter. I refused pink baby clothes, all while explaining that my bald-headed baby was a girl. Oh! but this girl wants to dress up in costume like a princess, have tea parties, help me garden and cook, and she’s just at that age where pink and peach and flowers and puppies and kittens are all so cute and enticing and … cute.

So while I’m here, at age 36, still figuring out my own personal flaws (with all due respect and no fault for my wonderful Mom) as well as society’s, I have figured out that I love some aspects of girly-girl-ness. I’m learning that men really can do as much as women – and just as good sometimes! Sometimes I even wear a dress with high heels.

But only on the most special occasions … like weddings and tea parties with my daughter.

Wildflower Crepes

Makes about 12 crepes

  • 1 cup all purpose flour, wheat flour, or gluten free substitute
  • 1 cup milk
  • 1/4 cup water (add 2 Tbsp more water for wheat flour)
  • 2 tsp oil, like walnut or sunflower, plus 1 Tbsp for pan
  • 2 eggs
  • pinch of salt
  • 1/2 cup of fresh, edible wildflower blossoms – we used redbud blossoms and violets

Filling:

  • 2 cups sour cream
  • 2 Tbsp buttermilk
  • 2 Tbsp sweetener (I used some granulated sugar I’d stored some used vanilla pods in)
  • 1 tsp vanilla
  1. Mix wet ingredients together, add salt, then add to flour and whisk lightly. Allow to rest for 10 minutes.
  2. In the meantime, prepare your filling. An excellent substitute is sweetened cream cheese. Chill in refrigerator until later.
  3. Warm a small, non-stick pan on medium to medium-high. Put a dab of oil in the pan then wipe out with a dry, clean cloth.
  4. Pour about 1/4 cup mixture in pan and swirl around to cover pan. The first crepe is always the test. It should be relatively thin. You may need to add a little more water or flour to adjust the consistency. Before the crepe sets up, add a generous Tbsp of your flower buds to the wet batter. When the edges of the crepe easily come free, it’s time to flip. Crepes should not be brown and crispy, you just want them to set up and be tender.
  5. Cook all crepes before you begin to fill them.
  6. To finish the crepe, put the flower side down, add a bit of your cream mixture down the center and fold about 1/3 of the crepe over the mixture. Fold the rest of the crepe over to keep the cream inside. It looks a bit like a fancy enchilada! Top with a dollop of cream and some fresh fruit or jam like elderberry then enjoy with your favorite dress up partner for some tea.

You can find Jennifer at Unearthing this Life where she blargs about life in rural Tennessee. She’s also been featured at Rhythm of the Home. Mostly she’s just a mom, a homeschooler, and keeper of critters.

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