Is It Spring Yet?

None of us on the teeny tiny farm are especially happy with arrival of more snow coming in dribs and drabs.  Well, except perhaps Phinny.  I've sat at the computer and watched him bound through the snowy woods, apparently having a ball.  

I, on the other hand, have not been joyously bounding through the snow to feed the chonkeys.  More of a trudge or perhaps a slog.

And because the walkways are narrow in the donkey yard I almost got knocked over by a 300-lb donk who was a bit too eager to get to her hot slop.  It's tricky business out there.

To revive spirits, let's take a look at some true spring photos.

 

Turning to plants, Stella, the hibiscus, continues to green out.  Bear in mind I was absolutely sure she was a goner.  But she just needed some winter sun to perk up and is now, although not lush with foliage, pretty perky.  

And hey!  The orchid is feeling pretty perky too.

 At least in the house there are signs of spring.  Sigh...

****** Vegan Delights ******

Rick made a most delicious and easy vegan bean soup recently.  So I must tell you how to whip it up.

You will not miss the ham.

I can't tell you amounts, except for the beans, so use your good sense.

Boil chopped carrots until slightly tender, add chopped celery.
Drain.

Saute vegetables plus chopped onion in dairy free butter.

Add basil, salt and pepper.

Dump in two 15-oz cans (with liquid) of great northern beans.  Please note:  if not using organic beans, check ingredients on the can carefully to make sure you're not adding icky stuff with the juice.

Add enough veg broth to thin slightly.

Cook roughly 10 minutes.

And voila.