This is the Spring that Never Sprung

dandelion jellyFor the most part, it’s been a cool, damp spring. In fact, it’s a chilly 42° and overcast here today and I can hear the furnace running as I type.

Since most of our usual outdoor activities are on hold, I’ve had to find new ones. Like making dandelion jelly. Mostly because it’s the only crop we have an abundance of right now.

Making dandelion jelly is a labor intense process, requiring a lot of hand energy that my carpal tunnel likes to bitch about.

So Mr. K accompanied me to the field to help gather the blossoms. We had the basket half full when he turned to me and said “Man, I hope no one asks me what I did today.”

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2 Responses to “This is the Spring that Never Sprung”

  1. cheryl
    on May 27th, 2016
    @ 11:39 am

    WHAT? What does it taste like?

  2. admin
    on May 31st, 2016
    @ 2:35 pm

    It tastes like honey. A slightly citrus, delicately floral honey. It’s actually quite good.

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