Friday, February 21, 2014

Third Friday in February

With each passing day I am delighted to note that the dark of winter is beginning to lose its hold on our little corner of the world.  Sunrises are just a little bit earlier as I return from my morning workout.  Sunsets are just a little bit later and longer.  Hope springs eternal.

The east coast has had historically high snow falls, but we in the Midwest are still pretty dry.  We've had erratic temperatures, everything from -10º to 64º, and hardly a day without wind.  What little snow we've had has mostly blown away.  I found one day in each of the last 3 months when it was warm enough to carry buckets of water out to our newly planted trees.

There were only a few hours of one day last December when we had enough snow to x-country ski.  After testing the new ice rink in the HayMarket, I decided to try some skating lessons.
I'm really enjoying the skating!  If I can get through six weeks of lessons without getting hurt, I'll consider them a success.  My teacher keeps telling me to hold my body and head up tall and smile.  "Skating is all about smiling!" she says.

My TeamMate, Maria, and I created a Valentine bouquet.  We used buttons from Aunt Joy's button box, some florist wire, and some pipe cleaners to make button flowers.


On Valentine's Day, Rusty and I stayed home, but tried something a little out of the ordinary for dinner.
Broiled lobster

Steamed mussels
The food was yummy!  And the day ended on a perfect note.
Full moon, as seen from our bedroom window.

The day after Valentine's Day we reserved a table for three at Billy's Restaurant.  Three:  Me, Rusty, and Rusty's propped-up knee.
A little apricot torte for dessert.

I was totally surprised and delighted when I saw this picture on Facebook on President's Day.
President Ruby Caviezel!



2 comments:

  1. Much to love about this blog entry ... Until I got to Ruby and then all bets were off! What a doll!

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  2. Another great blog, Di. Peggy and I ate at Billy's about a month ago for the first time in about five years. Liked the food and atmosphere. Thanks for sharing.

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