”Let us not grow weary of doing good, for at the proper time we will reap a harvest if we do not give up”- Galatians
Although small in size…
I enjoy the view from my kitchen window…
Overlooking a part of the garden.
This time of year the view feeds my soul with blossoming buds…
on the Weeping Willow.
Everyday these small buds open up…
transforming into green vibrant leaves.
I am reminded why I enjoy this season…
as I observe all the changes going on.
The importance of change and growth and it’s result…new beginnings.
This tree which begins to lose its leaves in late summer…allowing me to see things in the yard that need some work…weeds that have seemed innocent now have taken over…that fence now visible and needs to be replaced.
These improvements will take time to change.
Similarly I am aware that this same principle in the garden applies to issues in my life that I want to change or improve in. A not so pleasant habit..mending a broken relationship…or building a new friendship.
I can’t expect instant results. My experience with the garden reminds me that the results will most likely be worthwhile…I’ll achieve my goal or grow a little more by learning something I needed to learn about life.💐
Joe suggested since Easter was just around the corner we should make Hot Cross Buns. fabulous idea Joe! After perusing many recipes I found this vintage recipe from an old 1950’s cookbook. I knew this was the one.
HOT CROSS BUNS
1 cup milk
1/3 cup butter or margarine
1/2 cup sugar
1 1/2 teaspoons salt
2 packages active dry yeast
1/4 cup warm water
5 cups sifted flour (about)
2 eggs, beaten
1 cup golden raisins
Confectioners’ Sugar Icing (see recipe)
Scold milk; add butter, sugar, and salt.
Stir till sugar dissolves; cool to lukewarm. Sprinkle yeast on water; stir till dissolved. Add to milk mixture. Add half the flour; mix well. Stir in eggs. Add enough flour to make a soft dough; mix well.
Knead about 10 minutes.
Place in a greased bowl; brush with shortening.
Cover; let rise in warm place till double in bulk, about 2 hours. Punch down. Turn out on floured board; knead in raisins. Shape into 1 1/2-inch balls.
Place in greased pans, 1 inch apart. Brush with egg yolk diluted with a little water. Cover; let rise till double in bulk, about 1 hour. Bake in moderately hot oven, 375 degrees for 30 minutes. Cool. Make crosses on buns with confectioners’ sugar icing. Makes about 2 1/2 dozen buns.
CONFECTIONERS’ SUGAR ICING:
Mix together 1 cup sifted confectioners’s sugar, 1 1/2 tablespoons warm milk, a little vanilla.
At the last minute I decided to do a vlog sharing the beautiful Weeping Willow blossoming.