The Grosbeak's are back and have been serenading
us every evening.
They have the most beautiful song.......
It is long and complicated with a lovely warble at the end.
They answer each other with distant echoes,
all through the forest as the sun sets.
On cloudy days, the sun sets golden on the hills;
sometimes the only sunshine we might see all day.
A full moon prolongs the light show,
that lasts well into the 10:00 hour
here in the Pacific Northwest.
It's only in summer that the sunset reaches
beyond the hill that blocks the light
for most of the year.
Wildflowers are blooming and berries are ripening.
Life is good for the wild things.
A time of abundance and ease to store up
for the winter.
The roses and sweet William are having their day,
causing us to linger to catch a scent, or admire a new bloom
on our quiet evening strolls with the dogs.
Even the succulents are blooming,
creating their own fireworks
for the upcoming Independence Day celebrations.
I love these long summer days when I can linger
over chores - taking my time in the bright early mornings
and late afternoons.
I find time to notice little things,
like the intricate lace and wonderful label
as I hand-wash a new blouse.
Or the amazing luminescence of a moth on the deck
as I work to prep the surface for painting.
One board at a time.
The weather has not been cooperative for painting,
so I have focused on scraping and scrubbing
while I wait for the sun.
An umbrella keeps me cool and dry.
I've been trying to cook healthier
and I've discovered a delicious and easy
way to make Spanish rice for summer meals.
Oven Spanish Rice
Preheat oven 375 degrees
1 cup long-grain brown rice
2 cups boiling water
1 can (14.5 oz) diced tomatoes, Mexican style
1/2 cup chopped onion
2/3 cup chopped green pepper
Mix all ingredients in an ungreased casserole.
Cover and cook 45 minutes,
So good with tacos!
It reheats nicely, too.
So while I wait for sunnier skies to complete my work,
I'll just enjoy these long summer days,
storing them up for winter.