Posts Tagged ‘flowers’

“Do any human beings ever realize life while they live it—every, every minute?”

– from ‘Our Town’ by Thornton Wilder

I recently stumbled across a blog post titled Stalking Wonder. It’s about taking the time and making the effort to seek out the little, every day wonders that make life rich. And that, most of the time, we miss because we’re too busy, too stressed, to inwardly focused.

I had to take the girls to piano lessons last night and, instead of waiting in the car, I decided to explore a nearby park that I’d never taken the time to visit. And I took my camera so I could stalk a little wonder during that hour. So glad I did. If I had stayed in the car, nose in book (one of my favorite places to stick my nose), I would have missed the way the sunshine and shadows danced together in these bushes…

… three very young goslings …

… this craggy landscape of exposed tree roots…

…this sleeping beauty …

…or this turtle sunning himself one more time before dark.

I’m so glad I didn’t miss out on on the wind in these willows…

… or the water droplets on this fellow’s feathers…

And I’m very glad that I took time to find that this, apparently, is where the sidewalk ends:

I think that my new-found interest in photography helps me slow down and stalk some wonder, even in my own back yard.

I’ve always found a deep sense of peace, wonder and connection to God in the things of nature. My handy-dandy digital point-and-shoot and its macro and super macro settings let me get close to the wonders, big and small, that are all around me . I just have to look for them.

And I think that’s why I like sharing my photographs on Facebook and Flickr – I hope that these bits of beauty that I’ve tried to capture will bring a little wonder to you. Help you slow down for just a minute and realize a little life.

Today doesn’t have the sunshine and soft breezes that yesterday did. It’s dark and rainy. So I threw open my window so I could hear the storm. And remember this poem by Langston Hughes:

April Rain Song

Let the rain kiss you.

Let the rain beat upon your head with silver liquid drops.

Let the rain sing you a lullaby.

The rain makes still pools on the sidewalk.

The rain makes running pools in the gutter.

The rain plays a little sleep-song on our roof at night –

I love the rain.

Where will you find wonder today?


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Green: a color long overdue in this prairie landscape.

One of my favorite bloggers, The Pioneer Woman, has readers submit themed photos now and then. This week’s theme is ‘Green’ and I, for one, am loving all the lush color of the submissions. Check ’em out here on Flickr.

After 542 days of frigid temps, stony gray skies and/or mounds of ice and snow, I am thrilled to see little green buds sprouting on my trees and shrubs.

To celebrate that spring is finally here, dammit, here are some green-a-licious pictures I’ve taken. Some are recent, some from last spring.

And if you make it to the end of this post, you’ll find a lovely little recipe involving a green veggie. (Even the Mr. said Yum, so you know it’s good!)

Enjoy the green-ness!

Giant cabbage at Powell Gardens

Sea glass

Ash-Leaf Spirea buds

Moss & Lichen on The Grandfather Tree

Sedum 'Autumn Joy' in spring.

Christopher Elbow Chocolates

And here’s the recipe I promised. Quick, easy and tasty. It’s from Smitten Kitchen.

Quick Sauté of Zucchini with Toasted Almonds

  • 2 tablespoons olive oil
  • 2 tablespoons thinly sliced almonds
  • 1 to 2 small zucchini, cut into 1/8-inch matchsticks with a knife or julienne blade on a mandoline
  • Salt and freshly ground pepper
  • Few ounces pecorino Romano or paremsan, in thin slices — a peeler  works great for this

Heat the oil on high in a large skillet. When it is hot but not smoking, add the almonds to the pan. Cook them, while stirring, until the almonds are golden-brown, approximately a minute or two.

Add the zucchini to the pan, tossing it with the oil and almonds until it just begins to glisten, about one minute. The idea is not to cook the zucchini so much as warm it.

Season with salt and pepper and serve immediately, with or without cheese on top.

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