Earlier this year, I posted a picture of some Hydrangeas that I grew and asked if any of you knew how to preserve them.
The suggestions ranged from keeping them in a hot trunk for a few days to using silica gel.
I opted to use the silica gel because it was supposed to do the best job of preserving, but it was complicated and expensive and after thinking it through, way too long, the Hydrangeas that were left were no longer pretty enough to preserve so I never got to do it.
Fast forward to a few days ago, I was cleaning out my daughter’s bathroom cabinet and came across the prettiest, perfectly preserved hydrangea that I have ever seen!
I remembered her picking a few of them this summer, saying that she was going to try to dry them but with the business of life, I forgot that she was even doing it.
You know what she did? She stuck them in a vase of water, let the water dry out and then put the vase with the flower in a dark spot. That’s it!
Simplicity. What a lovely word.
We tend to over complicate things to the point that we don’t ever get around to doing them. My sweet child just went for it. She didn’t over think the process, she just did it and now look at this beautiful flower she has.
In the cold winter ahead, that flower will serve as a reminder of those warm, carefree, summer days.
More importantly, it will remind us that if you want something and that something is good and pure. Go for it. Even if it does not work out the way you wanted, at least you won’t have the regret of having never tried.
My cupboard is getting bare because I need to get to the store. I was scrounging around for something for supper and made up this tasty treat with what I had on hand.
1 medium diced onion
4 cups diced, Yukon Gold potatoes
1 medium Butternut Squash
3 cups Chicken Broth
1 tsp Nutmeg
1 Tbs Sage
Salt & Pepper to taste.
Sauté your onion in a little butter until golden brown. Add your diced tomatoes and Chicken Broth and bring to a boil. Meanwhile, poke holes with a knife in the butternut squash and microwave for about 3 minutes. (Those suckers are hard to cut into; microwaving softens them up a bit)
Slice your Squash in half and scoop out the innards (not the seeds) and add those to your pot of boiling potatoes. Cook until potatoes and squash are soft.
Use an immersion blender to cream the soup. You can add a little more broth or milk if necessary. Add the Nutmeg, Sage, Salt and Pepper.
I fried up some bacon and sprinkled that on top of the soup. With cornbread and sweet tea, you’ve got a filling and satisfying meal!