I think that I shall never see
A poem lovely as a tree.
A tree whose hungry mouth is prest
Against the earth’s sweet flowing breast;
A tree that looks at God all day,
And lifts her leafy arms to pray;
A tree that may in Summer wear
A nest of robins in her hair;
Upon whose bosom snow has lain;
Who intimately lives with rain.
Poems are made by fools like me,
But only God can make a tree.
written February 2, 1913 by Alfred Joyce Kilmer
Decorate Your Yard with an Ornamental Tree
by George and Becky Lohmiller
If you are looking for an attractive ornamental tree for your yard, there are the old standbys like crabapple, flowering cherry, hawthorn, or Japanese maple. While any one of these trees will add interest for part of the season, there are less common ones that have four-season value and are sure to have your friends asking, “Wow, what kind of tree is that?”
The Katsura Tree
Pyramidal when young, the 40 to 60–foot–tall tree assumes a graceful, rounded shape with maturity. The spring leaves start out in a rosy purple color and change to blue–green. In autumn, the 2 to 4–inch–long, heart–shaped foliage develops shades of yellow, orange, and apricot. As the leaves drop, they scent the air with a sweet, spicy fragrance with hints of cinnamon or caramel. Its lightly–peeling, shaggy brown bark carries katsura’s charm right through the winter.
The Persian Parrotia
This spectacular performer is sure to turn heads any time of the year. It grows a modest 20 to 40 feet tall with a 15 to 30–foot spread. In March or early April, a haze of small crimson flowers covers the tree, followed by developing reddish–purple leaves that mature to a deep green. It is parrotia’s brilliant autumn foliage, however, that really steals the show, with a breathtaking display of bright yellow, orange, and scarlet leaves. Exfoliating bark that reveals shades of creamy white, green, gray, and brown tones give this tree exceptional winter interest.
Another small tree (20 to 40 feet tall), the Stewartia will brighten up any landscape. Its 2 to 3–inch–wide, white flowers with orange anthers resemble camellia blossoms and open in July. Young leaves start with a purple tint but later turn dark green. Stewartia’s stunning fall foliage is orange, red, or both. Its showy bark unfolds in layers, displaying a mosaic of grays, reds, and oranges that won’t go unnoticed in any season.
These three offbeat ornamentals are hardy to Zone 4 and are seldom bothered by insects or diseases. It is probably by coincidence that all of these trees end in the letter “a,” but we think that for the outstanding job they perform in the landscape, this should probably be changed to an “A+.”
Danny Kaye, Casey Kasem and Vincent Price voice the characters who live in April Valley in the Jules Bass/Arthur Rankin Jr. produced “Here Comes Peter Cottontail.”
- 24 rock or bay shrimp
- 1 c. white wine vinegar
- 12 hard-boiled eggs
- 1/2 c. mayonnaise
- 2 tbsp. dill pickle juice
- 1 tsp. Old Bay seasoning
- 1/2 tsp. salt
- pinch Old Bay seasoning
- 24 sprig fresh dill
- In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
- Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.
- kosher salt
- 2 lb. green beans
- 6 slice bacon
- 1/4 c. olive oil
- 4 clove garlic
- 1/4 c. apricot jam
- 3 tbsp. white wine vinegar
- Bring a large pot of water to a boil. Add 1 tablespoon salt, then the green beans, and cook until just tender, 3 to 4 minutes. Drain and run under cold water to cool.
- Meanwhile, cook the bacon in a medium skillet over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Let cool, then break into pieces.
- Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until the garlic begins to brown, about 2 minutes.
- Stir in the jam, vinegar, and 1/4 teaspoon each salt and pepper. Add the green beans and toss to coat. Fold in the bacon.
Tips & Techniques
May 21st, 2014. Bread, Very Rich Challah Bread Recipe.
by Khozam Julia
“This day we would give about Very Rich Challah Bread Recipe for you, I guess this is an enchanting hairstyles model with wonderful inspiration so you will obtain a lot of new ideas for your hairstyles. You can also apply those ideas quickly by seeing these pictures, the details of each design can be used for your demand.
Challah bread recipe in this post is for decadent and very rich. It is the best challah that you perhaps will love. The ingredients I give to you today will help you to make 2 large loaves. This recipe is ready for about 2 1/2 hours.”
- 1/3 cup honey
- 1 1/4 cups warm water
- 2 1/4 teaspoons: active dry yeast
- 1 1/2 teaspoons: salt
- 2/3 cup olive oil
- 2 eggs
- 5 c. unbleached flour and add more if necessary
- 1/4 cup milk
- 2 tablespoons olive oil
- 1 egg white
- 1 tablespoon white sugar
Keep in mind that you can use 20 minutes for preparation and 30 minutes for cooking.
- Use large mixing bowl to dissolve the honey in water and stir in yeast. Set it aside so the yeast is creamy on the top for about 15 minutes. Stir in 2/3 cup of olive oil, salt and also beaten eggs before adding 1 cup of flour at the time so the dough is not sticky.
- Place the dough to floured surface and until smooth yet elastic you have to knead and it will need10 minutes to do. Oil a bowl to place the dough in and turn it for few times to the oil. Let it rise so doubled in draft free place but warm enough for 90 minutes.
- Make loaves: punch the dough down and cut to equal size. Cut the first to 4 equal parts and set the second under the cloth to avoid drying out when you make the first loaf.
- Roll 4 dough pieces to braid the first 4-strand loaf in thin rope with the length 14 inches. Pinch the top for 4 ropes together. Make under-2 over-1 braid and take left-most ropes. Move to the right underneath the 2 ropes and move to left cross back over the strand directly to the left. It should be in far right strand and then move to left and cross for under the two strands. Move right to cross back through the strand and directly go to the right. Repeat doing the strands so it is braided together. Allow the braided loaves to rise in 1 hour.
- Preheat to oven for 350 degrees F and take parchment paper to line the baking sheets.
- Whisk together with milk to make glaze, add 2 tablespoons olive oil, sugar and egg white in bowl. Use glaze to brush the braided loaves. Spend 30 minutes to bake the loaves for challah bread recipe.