Friday, August 7, 2026

Rain


Rain

Rain, midnight rain, nothing but the wild rain
On this bleak hut, and solitude, and me
Remembering again that I shall die
And neither hear the rain nor give it thanks
For washing me cleaner than I have been
Since I was born into this solitude.
Blessed are the dead that the rain rains upon:
But here I pray that none whom once I loved
Is dying tonight or lying still awake
Solitary, listening to the rain,
Either in pain or thus in sympathy
Helpless among the living and the dead,
Like a cold water among broken reeds,
Myriads of broken reeds all still and stiff,
Like me who have no love which this wild rain
Has not dissolved except the love of death,
If love it be towards what is perfect and
Cannot, the tempest tells me, disappoint.

Edward Thomas 1916

Thursday, August 6, 2026

Block Eyed Susan

Black Eyed Susan

The black eyed susan has reseeded itself in my garden
and they are now filling in all the bare spots.

Wednesday, August 5, 2026

Hunter/England Historic Cabin


Hunter/England Cabin

Adjacent the Union County Farmers Market is the
Hunter/England Cabin, the oldest building in the county
from 1890. The cabin was relocated to this location
and restored to preserve history for the community.


heritage garden at cabin




Ocean Tate Blacksmith Shop


well



Nearby is the Butternut Creek Trail which we intend visiting today.
Hopefully to get some exercise in a peaceful setting.

Tuesday, August 4, 2026

Crunchy Baked Okra with Poblano Dip


Crunchy Baked Okra with Poblano Dip

1/2 pound fresh okra sliced lengthwise
1 tablespoon olive oil
1 teaspoon Mrs Dash

Bake okra cut side down on aluminum foil lined pan
covered with aluminum foil for 7 minutes at 425 F.
Remove foil cover and bake for another 10 minutes.


Poblano Dip

Cut tops from 5 poblano peppers and remove seeds.
Roast peppers at 425 F for 20 minutes.
Place peppers in a covered bowl to aid in removing skins.
Remove skins and chop roughly, blend in blender
till smooth. Place blended peppers in a bowl 
and add 1/2 cup ricotta cheese, stir to blend.
Add cumin and black pepper to taste,
 along with a dash of agave syrup.
The ricotta cheese tames down the heat of the poblanos.
Sour cream may be substituted for the ricotta.
Serve with the okra spears.