On the mountain there are other seasons in addition to the usual four. Dave says we have winter that then becomes "Wind-ter", which then moves into the season of "Mud". As we have driven around the Salt Lake valley and seen flowering trees in bloom, I knew our turn would be coming soon. Our delayed Spring is the price we pay for an endlessly balmy yet too short Summer. Today as I walked out onto the deck to re-hang the humming-bird feeders, I spotted a little bit of blue out the corner of my eye. Our first official flower. My eyes may have gotten a bit misty. It's been one heck of a winter. In case I hadn't written about it before now. A few times. Lest we should ever forget the epic winter of 2023.
It was a doozy. Mostly I stayed positive and upbeat! Occasionally I may have muttered a swear word or two.
We left the frozen white tundra and traded it for white sand, thinking that by the time we got back it would surely be Spring and the great melting would begin.
It snowed the day we got back. Naturally.
I poured my sorrows into cooking. New Mexico Hatch green chili still on my mind and heart, I made tortillas and chili verde. Comfort food at it's finest and I needed comforting.
A much needed girl's day out with Alisa, and my girls and the grand-girls for lunch and some thrift-shopping got me some good baby-smooches and also this new-to-me lamp. Antique shopping with Alisa is the best. She and I have thrifted since high school long before it was a cool thing to do. She has the most beautiful, cozy cabin and has an incredible eye for style.
I love the way the low light shines through the cut-outs of this lamp shade.
After I took a pic of the little blue flower, I walked around outside for a bit. I heard a sound sort of like wind in the pine trees, but no...that wasn't it. It was our creek. The snow had finally melted off it enough to be able to hear the water roaring through it. Hoping it wasn't too muddy, I headed down the path to the Douglas Fir tree marks where the picnic table was buried under snow all winter.
It might not look "roaring"....but for a little creek it's roaring. I promise. Like ya don't wanna fall in it sort of roaring.
My oldest daughter Natalie will be grossed out by these photos of moss on rocks. She is creeped out by plants in general. But I think it's amazingly beautiful. "Natalie! All fruit and vegetables and grains started as plants!" "I know Mama....it's just sssoooo gross!" She's into sourdough lately. I tell her not to think about the yeast that's in the air that makes her starter grow.
Dave and I hiked down to the creek this evening. On the way back up we stopped and stood at the future spot where my new writing room will be. Or maybe it is the hot-tub spot. I can't quite remember. I'll either be sitting in a hot-tub thinking about what to write, or writing about sitting in a hot-tub. From this spot right here.
Both scenarios warm my soul.
The sun started to set and planets started to become visible. It is supposed to rain tomorrow. I'm excited. Dave is excited. Dave doesn't have to shovel rain.
He got out our telescope so we could take a look at the moon. Clear skies. No snow. And a pretty good-sized moon.
Who ever said that man never landed on the moon! Seriously though....for a pretty cheap telescope we purchased at Costco, that's some pretty good detail!
Looking the other direction it looks like the storm predicted for tomorrow is started to make it's way.
The sunset from a few nights ago. Probably one of the things I miss most during winter. Though the glow from the fireplace makes up for it.
Homemade tortillas are probably one of the most delicious for the least amount of effort things you can make. The taste and texture are unmatched by anything store-bought. Sometimes I make sourdough ones, but usually I make them like this:
Tortillas
3 Cups all-purpose flour
1 tsp salt
1/4 tsp baking powder (I often omit this to get a thinner tortilla)
1/3 C avocado oil or lard
1 C hot water
In a bowl combine dry ingredients with oil until crumbly. Add hot water until you form a smooth ball. Divide dough into approximately 12-16 balls depending on how large you want your tortillas. Cover the balls of dough with a slight dusting of flour and allow to rest for at least 15 minutes or up to an hour.
When ready to cook heat a large cast iron skillet over med-high heat.
Roll each ball of dough one at a time into approx 6"-8" round, (if they tear a bit you can patch with outside edges of the tortilla dough. Lift and transfer to the hot pan. After about 1 minute small bubbles will start to form and will brown on the underside. Time to flip over and cook for another 30 seconds or so.
Remove from the pan and place on a plate and cover with a towel. This will keep them pliable and warm. Once cooled they can be stored in a zip-lock bag in the refrigerator for a few days. IF you have any leftover.
For another of my blog posts about Spring, you can read here:
I love your description of winter turning to spring up here on the mountain ❤️ it reminds me of how magically it really is to live here.