Sunday, August 28, 2011

Waiting for Irene

Farm guardian

Is it clear that for every life there should be some sort of purpose?  On a farm it can't be missed that every morning each of the animals has its own sense of purpose.
     Shiloh checks the storm tubes every morning.  If there's a chipmunk in there he's bound to find it, but the tube has an opposite open end that he doesn't know about.  He doesn't get the chipmunk, and still he sees it as a worthwhile pursuit.

Mick the Mighty Mouser
      Mickey is the successful mouser, snaker, and catcher of a variety of rodent-like pests.  He knows the job and he's glad to do it.
 Angel, the cat who appeared out of nowhere and decided to stay, makes it her mission to sharpen claws each day before going off for the hunt.


And finally, there is Ring Tail.  He makes sure that every bug and grasshopper knows this farm is no place to stay.  When that is taken care of there is not a single inanimate object that is safe from those paws. Similar to the Uncle Remus story about the tarbaby if it doesn't move when he wants it to he will bat at it until it does. 

Ring Tail
Not overindulged with food, free time, or human attention they go about each day looking for more food, free time, and human interaction.    Being overindulged just makes one -animal or human - want to curl up and wait to be given more. One could watch these animals and see the value in finding and developing a sense of purpose.

Such serious thoughts today - I guess that is caused by waiting for Irene.

Need a sense of purpose?  Try this recipe - so sweet, so good, so easy to make.
                     Strawberry-Lemon Shortbread Bars 5*
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 tsp lemon zest, divided
3/4 cup cold butter
2 (8-oz.) packages cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 Tbs fresh lemon juice
1 cup strawberry preserves
Garnishes: sweetened whipped cream, fresh-- strawberry slices
Oven at 350
1. Stir together flour, powdered sugar, and 1/2 tsp lemon zest; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13- x 9-inch pan.
2. Bake for 20 to 22 minutes or until lightly browned.
3. Beat cream cheese and granulated sugar until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 tsp. lemon zest, beating well.
4. Spread preserves over shortbread. Pour cream cheese mixture over
preserves, spreading to edges. Bake 28 to 32 more minutes or until set. Let
cool 1 hour. Cover and chill 4 to 8 hours. Cut into bars; garnish, if desired.
Adapted from Southern Living APRIL 2011

No comments:

Post a Comment