June 8, 2010
The barn swallows made their way back from Argentina. We left their nest untouched from last year so they started right away on their reproduction plan. The first setting only produced one egg and one large baby bird. We witnessed his solo flight as did many area barn swallows, a scissor tail sitting on one of the patio chairs and a wren standing on the patio table. Apparently, the word was out that Junior was making a break for it and everyone came for the show.
Mr. & Mrs. Barn Swallow evidently couldn't handle the empty nest syndrome and as you see in the photos, they really got serious this second time around because there are five babies in that nest. We will take photos periodically to keep you updated on their progress although, every time we take photos we are dive bombed. Momma is especially irritated at the camera being aimed over her nest.
Their nest is made of mud and they've added three layers of mud to the old nest already. See how beautifully lined it is with soft feathers? We have decided to take photos every couple of days and these were taken June 6.
Today was my "day of beauty" and I spent several hours getting my hair cut and styled and my nails done. My hairdresser is Michelle and she hangs her shingle at The Havens Spa on Otto Road in Weatherford, Texas. Otto Road is the first street to the left on Highway 180 after you pass Highway 730 going toward Hudson Oaks, Texas. You must make a u-turn to get to it. If you need someone to cut and style your hair to your liking, I recommend Michelle, a widow with two teenagers, and a great sense of humor. My manicurist there is Megan. She is young, a single mother of four children, an aspiring writer, and an excellent manicurist. I promise you won't be disappointed and you'll feel beautiful when you leave there.
This is a recipe I discovered in Doug's Diabetes Forecast Magazine. This only thing is trying to find the exact types of mushrooms they recommend. May one possibly assume a mushroom is a mushroom is a mushroom?
Four-Mushroom Salad
4-servings
Serving size: about 1 cup
Preparation time: 10 minutes
Cooking time: 12 minutes plus cooling time
2 Tbsp. olive oil
1-1/2 lbs. mixed fresh mushrooms (at lease four varieties , such as button, cremini, shitake and trumpet) quartered or roughly chopped (I quartered mine).
1/4 cup dry white wine
2 garlic cloves, minced
1-1/2 Tbsp. chopped parsley
1 Tbsp. chopped fresh thyme
1 Tbsp. lemon juice
1/2 tsp. salt or to taste
1/4 tsp. black pepper
2 Tbsp. freshly grated Parmesan cheese
Heat olive oil in a sauté pan on high heat.
Add mushrooms and cook for 5 minutes or until they begin to brown. Stir in white wine, cover the pan and cook for 2 minutes.
Remove pan cover and cook until liquid is reduced by half.
Transfer mushrooms and their juices to a bowl and stir in rest of ingredients except for cheese.
Let mushrooms cool to room temperature. Divide among 4 salad plates and sprinkle with cheese.
We had these mushrooms with spaghetti tonight and they were delicious. I was unable to find trumpet mushrooms so I used more of the others to make it come out the same weight.
This is all I have to say for now.
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