It’s Done

Well the backyard is quickly becoming a playground for the gkids.  The swingset is finally done….After three 100 lb boxes and more pieces parts than countable.  Many thanks to DeeJaye’s new friend, Rex.  And the kids LOVE it.

IMG_1465Of course I had to add the flag.

IMG_1464And the pool is up..filled with water and ready to go.  It is still awfully cold and I don’t know how the kids stand it.  Girlie has been in it two days now and got really sunburned.  She had today out and thank goodness it was rainy or not sure she would have made it.  Hopefully tomorrow will be nice and I can get pics of all of them in the pool.

Even though the weather has been iffy all week the flowers are lovin it.  This iris came from MIL’s and my Honey thinks it originally came from his Grandfather’s yard.  Don’t know for sure, but love the color.

IMG_1451And under the willow tree in front.

IMG_1452These are the first of the clematis.  They should be loaded with blooms shortly.


And I haven’t totally given up cooking.  Found a wonderful stuffed mushroom recipe…courtesy of Paula Deen.  Yummy.


  • 24 fresh mushrooms, stems removed
  • 1 (10-ounce package) frozen chopped spinach
  • 2 ounces cream cheese
  • 4 ounces feta cheese
  • 1/2 cup finely chopped green onion, with tops
  • 1 teaspoon House Seasoning, recipe follows
  • Salt, to taste
  • 1 cup grated Parmesan
  • Preheat oven to 350 degrees F.

    Wipe mushroom caps clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much moisture as possible. In mixing bowl, combine all ingredients except mushrooms and Parmesan. Mix well. Fill mushroom caps with mixture and place on a cookie sheet. Sprinkle Parmesan on top. Bake for 15 to 20 minutes. Serve warm.

    These are really yummy.  I chopped the stems very fine and added them to the filling as well.  No sense in wasting any part.



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