
Over the years since I planted two Elephant Heart plum trees in my back yard garden, I have begun to notice a pattern: In February or March the trees begin to put out their blooms, and in the same months we get hailstorms. Then I say something on my blog, like, “I worry about my plum blossoms!”
This is the eighth springtime that these trees have found themselves in my garden when they woke from dormancy. Every summer I get more fruit, so I guess things are pretty good. This particular first day of March is still very cold and windy, but the sun is shining in a blue sky, and it looks like we’ll have three days of sunshine before we welcome the rain again.
I’m almost out of firewood, and it doesn’t look like I’ll get any more for this season; but I have a good furnace, which I wouldn’t mind using even more than I do if it weren’t so noisy. When I get tired of its roar I turn down the thermostat and put on a coat. Today I have time to build a fire before going to a Lenten service in the evening, and it will be nice to come home to a cozy and quiet house.
What’s another cozy and homey thing? Baking bread! Even if it’s done in the big church kitchen. Three of us made that kitchen nice and comfortable yesterday when we made these loaves of Communion bread together.

My computer guy came yesterday afternoon to do a check-up on my desktop; he hadn’t been here for so long, we had a lot to catch up on. His happiest news was all the sourdough bread baking he has been doing for his family, of which he showed me photos of the sort they put on the covers of artisan bread cookbooks. He is going to leave a jar of his starter on my doorstep tomorrow! I have been thinking for a few months that I want to come out of my bread-baking retirement. It’s just too severe a cutting away of my former self, not baking bread, and I’m going to try to graft that branch back in.
One reason I gave it up was that so many people are eating gluten-free, and it seemed a challenge to find people to give my (mostly excess) bread to; I feel differently about that part now, for some reason. Yesterday we ended up with two little bits of dough left over, and made them into two “buns” that we baked along with the regular loaves. You can see the smaller one at the top left of the photo above. I took that one home and ate it for lunch, and it was the most delicious thing. Bread is a wonder.


Probably I should go back and read some of Elizabeth Von Arnim’s descriptions of gardens, to teach me how to convey the scene that makes me so happy. Not only in Elizabeth and Her German Garden but even more in The Enchanted April she expresses her love for this kind of overflowing, colorful and scented landscape, and gardens that are so prolific with blooms that bowls of them bless the rooms of the Italian castle in April (in April, too).
I just discovered that I have never once reviewed a book by Elizabeth von Arnim, or posted a quote by her, on my blog. I guess this is because my relationship with her as a person and writer is about much more than any one of her books; and isn’t it always somewhat of a mystery why we connect with particular authors? Mary Kathryn says it is the writer’s voice that she connects with, and it doesn’t matter what they write about, if one loves that particular voice.
Today when I went out to try for a picture of the Lambs Ears, I discovered that the Narrow-Leaf Milkweed flowers have started to open. These are the plants from which I collected Monarch butterfly eggs to incubate indoors, a few years ago. Aphids always decimate the plants, and after that first year’s destruction I realized that any hatched caterpillars would run out of food fast, because the leaves are literally slim pickings to begin with, and then the aphids suck all the life out of them. (By the way, you don’t want to bring in ladybugs to eat the aphids on your milkweed plants because ladybugs also eat Monarch eggs!!) Back then I had to feed my Monarch caterpillars from my Showy Milkweed plants which have large leaves and which the aphids don’t bother so much.





1) I cooked seedy crackers, vegan tapioca pudding, and pans and pans of roasted vegetables, including my own asparagus. I boiled a few quarts of ginger tea and tried out another vegan lemon cake recipe that I probably won’t make again. I’m done with cakes for a while. It makes sense to make cakes when one can use eggs and butter.




