Pioneer Woman at Heart

  A few of our lavender plants are ready to harvest to dehydrate some.  I also picked some to enjoy indoors, and placed them in a small vase. The dehydrated harvest will be used for a few things, but it all depends on how large the harvest is this year.  I did not dehydrate any last year. Dehydrating Lavender  ©  June 2026 by Kristina at Pioneer Woman at Heart  

  Wild violet picking, back about a month ago or so, got me motivated to press some.  Why?  I have no clue, but I did.  The old fashioned way.  I pressed them between layers of waxed paper and heavy books. It also got me thinking, and I started looking into flower presses, that were small enough for hikers to take along in their backpacks.  I am still him-hawing that purchase.  They are small, and after measuring the wild violet leaves I pressed, I am not sure they would be big enough, and worth the purchase. Back to the creative bug that zapped my bonnet.  I decided to take the pressed wild violets, and leaves, and modge podge them to a cut piece of card stock.  The job of modge podge and delicate pressed flowers is a delicate job.  The flowers are very thin. I did two layers, and allowed it to dry each time.  I also have been very (and I mean very slowly) slowly purging some craft supplies I still had in my utility room.  The...

  I have borrowed many cookbooks from the library, in search for a good "burger sauce" recipe.  In the process, I decided on one recipe to make homemade aioli for the very first time ever. I used yolks from our ladies (fresh of course), and used garlic that we grew in the garden. The recipe called for "vegetable oil" but I only had organic canola, olive oil, and a few others.  I decided on canola. Not calorie free obviously, but homemade and fresh.  Boy it was delicious on burgers we grilled with mushrooms, onions and swiss cheese.  So good! I'm still on the hunt for a different burger recipe.  We once visited a restaurant (many years ago), that had a sauce they called Mama Mia sauce (house made).  We are still looking for a sauce similar to that taste, but glad I gave the library some business and was motivated to make the garlic aioli. The cookbook the recipe is from (photo above).  There are many different aioli recipes by the way.  It's b...

  I have strained the elderberry/hibiscus honey.  It wasn't hard to do, but sort of a messy process.  The color is the same as the one we purchased to try, and the taste is pretty good.  The benefits even better. I may or may not be infusing other honey flavors.  We love to use lemon infused honey in any salad dressing that calls for honey and fresh lemon juice.   Infused honey is very giftable too.   Infused Honey ©  May 2026 by Kristina at Pioneer Woman at Heart  

  It's 45°F out this morning.  The rain may have quit for a while, but the cold nights remain.  May is that way most years.  It could rain, snow, be 90°F, or a drought.  You just never know. I could not believe I picked this yesterday.  My goodness.  What a grand year for our asparagus. It's been a very good month, although we still have a few days to go.  We would have liked to have more done, but sometimes we just have to look for the good in what we think is not good.  I often times, have to remind myself. The good?  Cleavers are still growing, as well as more asparagus coming up.  The herb garden is looking grand, although I do need warmer days to drop parsley seeds, basil and more.  Two cilantro plants, that self-seeded, are still doing pretty well. Cool May Nights ©  May 2026 by Kristina at Pioneer Woman at Heart  

  My 20 year old garden sign gave me a chuckle.  It is sort of how we felt after all that rain here.  The sign is broken, and it will be replaced.   Flower beds are weeded, rose bushes trimmed and flowers planted.  Whew!    The vegetable garden?  Not planted.  It is still, even with this heat here, way too wet.  I managed to weed out the rhubarb plants, but I think I carried about a pound of wet mud on my muck boots out of the garden.   We are still getting a few straggler asparagus.  The rain God's gave us a lot more chive blossoms, so I started another chive vinegar, and this one is with organic red wine vinegar.  It'll be great for summer salads and more.  I think we use red wine vinegar more often, but we now have both infused with chives (white wine and red wine vinegar). There really is no excuse to be so far behind, but I finally (yes, finally) got all the last 11 granny squares sewn on to my crochet ...