…the monthly colour prompt for July is yellow https://weeklyprompts.com/2024/07/06/weekly-prompts-colour-challenge-yellow/
Thanks to Sue W and GC for hosting Weekly Prompts. For the whole month of July the colour challenge is yellow.
Annapolis Valley, Nova Scotia
…always amazes me how hardy roses can be
…at the Inn, herbs and apples are dried the old fashion way
…did you know that there are Thanksgiving Cacti?
You can tell the difference from the shape of the greenery. This is definitely of the Thanksgiving variety.
…there’s always something that keeps me from posting
Last week I couldn’t upload my new photos. It had to do with a password problem that took days to resolve. On Friday I went to the Royal Botanical Gardens and was delighted to see so many roses in varying stages of development and decay.
If you have any trios to share I’d love to see them. Clearly it doesn’t matter if you post on Thursday.
…thanks to Becca Givens for hosting Sunday Treeshttps://beccagivens.wordpress.com/2023/11/19/sunday-trees-508/
Hard to believe that this tree still has its leaves in November.
…one of the reasons why I find it so hard to lose weight
As many of you know I volunteer at one of the historical museums in Toronto and bake bread which is then sold at the Farmers’ Market. All the proceeds go to the Inn to support their programming.
Every Tuesday I make the 15 minute drive to Montgomery’s Inn, where I prepare the dough for four to six different varieties of bread. I also feed the sour dough starter for the bread that we make the next day and the following week. The dough is stored overnight in the refrigerator. There are usually 2 or 3 of us that do the initial prep work.
The next day on Wednesday there are anywhere from four to six of us that prepare the sour dough bread, get the fire in the oven ready and shape the breads that we made the day before and that morning. We’re also in charge of clean-up and Jim is particularly good at it and likes doing it.
When the first loaves are in the oven we sit down as a group and have a lunch that is prepared by our lead baker and I’ve become the salad maker. Every week the meals seem to get more elaborate and in the past three weeks, Dale, has also added desserts which he usually prepares at home. Dessert is served after the second batch of bread is in the oven and we sit down and enjoy Dale’s sweet delights with a cup of tea.
All in all we have a great time together and look forward every week to meeting up again.
Mama Cormier 