Spring on the Farm (with surprises, fun, and a great olive recipe!)

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Yesterday was blissfully warm and inviting.  The pastures are turning so green, the flies were out, a late rainstorm hung over the mountains.

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We enjoyed much of the day outdoors.  Shyanne moved back in a month ago, or so, and I must tell you it surprised me when Emily came back the other day…presumably for a long time.  I probably shouldn’t have jumped to find such a small house!  Doug is living with four females in eight hundred square feet!  I remind myself that my grandmother lived in a house like this one, the very same size, with twelve people.  Eight siblings, her mother, and aunt and uncle.  We are blessed to have children that trust us and know they can always stay with us.

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Maryjane and I took the goats and sheep for a walk so that Papa could get the goat pen mucked.  The tall willow beckoned with all its reading nooks, the black birds, finches, and robins sang masterfully with the meadowlark in lead.

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There is nothing like the joy of a child to bring peace to the soul.  The sheep love her and she them.  She loves it out here.  My worries quelled as I took deep spring breaths in and enjoyed the warmth on my bare arms.  The ducks played outdoors and the chickens roamed about.

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The highlight was the Italian lunch I prepared that we enjoyed on the porch.  Shyanne, Doug, I, and the baby (Mama was at work) devoured homemade individual pizzas with a fast crust I put together, last summer’s preserved pizza sauce, fresh mozzarella and topped hot with cold lettuce from the greenhouse that was drizzled with truffle oil, balsamic vinegar, and sea salt.  A triumph, people.  A glass of great wine from Napa Valley and olives.  Oh, I love olives.  Here is a great recipe for any time.

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Combine in a baking dish a variety of your favorite olives from the deli, green olives stuffed with garlic, kalamatas, Castelvetranos, and salty black ones.  Drizzle with olive oil, sprinkle with fine breadcrumbs, parmesan, a bit of orange zest, and a touch of red pepper flakes.  Bake at 350 degrees for ten minutes or so.  Perfect with a great red wine on the porch in the sun with family!

2 Comments Add yours

  1. Lisa says:

    Sounds like you had a wonderful day! And my mouth is now drooling over your lunch 🙂

    1. Farmgirl says:

      I’ll call you first next time so you can get over here!

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