I can't wait....

The sun is out, the temp is rising, the grass is greener by the day, and I can't wait to......

fill this with flowers and trailing vines...

same thing here......

and here.....

and here (once Carl repairs it and paints it)....

and I can't wait to see the cherry bell blossoms on this trellis.

Until then I can enjoy this little blooming flower...

a daffodil blooming.....

a Lenten rose blooming.....

and at the end of the day Prince Charming and I can sit down at this table and "survey our creation" (my dad said he wanted to do this when he was released from the hospital to come home for the last time- sorry, in a "dad" mood right now).

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I also have a recipe to share with everyone.  I made it over the weekend and the boys kind of like it, Carl and I really like it.  I think you could mix pretty much any veggie and dressing with this stuff and it would taste good. 

Wheatberry Salad

A recipe from Healthy Appetite by Ellie Krieger

Ingredients

1 1/2 cups hard wheatberries

3/4 cup chopped walnuts

 2 stalks celery, finely chopped

1/2 cup tart dried cherries, chopped

1 scallion, white and green parts, chopped

1/2 cup finely chopped parsley leaves

3 tablespoons olive oil

2 tablespoons lemon juice

salt and pepper

Directions

*Cover the wheatberries in water and soak overnight or for at least several hours - this will make cooking them easier*

In a large pot combine the wheatberries and enough water to come 2 inches over the berries.  Bring to a boil and cook uncovered for 1 hour, or until tender.  Drain and let cool.  Toast the walnuts in a medium dry skillet over medium heat until fragrant, 2 - 3 minutes (I didn't do this.  I just chopped mine and put them in the salad).

In a large bowl, combine all ingredients and season with salt and pepper.

Per 3/4 cup serving (6 servings total):

360 calories, 17 g fat; 9 g protein, 46 g carb; 8 g fiber, 0 mg cholesterol; 15 mg sodium.

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Well, I hope everyone has a very bright, warm, sunny week full of laughter and good memories.