I found this shell in 1999, on the beach in Gulf Shores, Alabama during a spring break trip. I was going through a rough period in my life – nothing compared to what I’m going through now, but everything is intense when you’re 19. As I walked and prayed, this shell washed up practically at my feet. The cross shape in it was impossible to miss, and I took it as a reminder that God heard me and was with me. I’ve kept it displayed on my dresser ever since, and whenever I look at it, I remember His faithfulness.
I’ve been redecorating my bedroom and decided it was time to give the shell an artsier, safer home. So I made this shadowbox, complete with the verse that usually comes to mind (Psalms 139:7-10). I hadn’t done anything crafty in a while and it felt great to create something. I’d never made a shadowbox before, but I knew enough to make sure the shell would fit under the glass. I tested it a few times – with the brads on the back extended because I didn’t feel like bending them all back and forth an extra time. It fit, so I went crazy with the hot glue! When it was all dry I put the glass back on and tried to “close” the back. You guessed it…it won’t close. Those extra few millimeters make all the difference. I can’t move anything without ruining the display, so I don’t know what to do now. Just throw a glassless frame around it? Bleah.
Here’s what my garden looked like right after planting on April 18:
Here’s what it looked like on Saturday, two months later:
So far I’ve harvested a few grape tomatoes and a couple of peppers and jalapenos. There are several regular tomatoes on the vine, but they aren’t ripe yet. I also have a cucumber that’s growing so fast I can almost watch the progress:
If I let this cucumber vine go, it would take over everything. I think it’s succeeded in choking out the zucchini even though I keep removing the little tendrils that try to grab onto things. I had to cut it back pretty aggressively last week when it tried to attach to the tomatoes and even to the hydrangea bush around the corner of the house. I’ve given you a huge trellis, cucumber! Be content with what you have!
I also bought two sweet potato vines last weekend, after hearing about them on Drake & Zeke. I don’t feel like tilling up another plot of actual ground, so I bought a large rectangular planter for them, which I put near the garden. Supposedly they’re super prolific and can grow anywhere. We’ll find out! It would be nice to have a lot of sweet potatoes this fall.
My potted strawberry plant is bearing well, but none of the berries are really large enough to do anything with. So I like to sit on the patio and eat them straight from the plant. However, I think those days are over since I saw this visitor out there last night:
This squirrel has already grown fat on my birdseed, but I guess he wanted some dessert. :P
I’m sorry for the long silences on this blog. If anyone is reading, please give me another chance! I’m still in the middle of a personal crisis which I guess I will have to post about eventually. But not today. Today’s post is about my VERY last-minute trip to Savannah last weekend to see my sister!
Debra has lived in Savannah for the past year and is about to move back to Nashville (yay!). So my mom and I visited to complete our Savannah bucket list, which included:
Tybee Beach
Dolphin-watching cruise!
Forsyth Park fountain
Visits to several historic squares
And some unexpected fun: a tour of Tybee Island homes, including The Breeze Inn, summer home of author Mary Kay Andrews, which has been featured on The Lettered Cottage many times. I was so excited to see it, and it was by far my favorite of the tour. It’s a shame I can’t really do beach-cottage decor in Memphis without looking like a total weirdo. :)
Plus, there was gelato. And ice cream. Lots of it.
Edamame rice bowls are one of my favorite quick meals. The combo of ingredients may seem a little odd, but it really hits the spot!
Edamame Rice Bowls
Serves 2 as an entree or 4 as a side.
Ingredients:
½ cup brown rice
1 8-oz. bag frozen shelled edamame
¼ cup dried cranberries
2 oz. crumbled feta cheese
10 pitted, halved black olives
3 Tbsp chopped fresh cilantro
1 Tbsp olive oil
1 Tbsp lime juice
¼ tsp. red pepper flakes (optional)
Directions:
1. Prepare rice according to package instructions, cooking until the rice is tender.
2. Bring 2 cups salted water to a boil, add edamame, and cook for 2 minutes, or until tender; drain and set aside. (Or just defrost it in the microwave!)
3. Toss all ingredients together in a large bowl. Season with salt and pepper.
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I wanted to make something involving mangoes for the Lost party I attended last night. This fruit salad was delicious.
Tropical Fruit Salad
Adapted from a recipe on Cooks.com
Ingredients:
1 mango, cubed
1 banana, sliced
1 can pineapple chunks
1 orange, peeled and cubed
1 avocado, peeled and cubed
1/2 cup plain nonfat yogurt
3 Tbsp sugar
2 Tbsp orange juice
Dash of salt
Shredded coconut (optional)
Directions:
1. Cut up fruit and combine in a large bowl.
2. In a separate bowl, combine yogurt, sugar, salt and orange juice. Pour over fruit and mix thoroughly.
3. Cover and chill in the refrigerator for 30 minutes. Sprinkle with coconut just before serving.
It supposedly serves four, but I think a lot more than four people had some!
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