Southern Dogwood

Submitted by Christi

The dogwoods are blooming beautifully here. Love dogwoods and how inspirational they are.

dogwoods easter

Have you hear the Easter legend of the dogwood?

dogwood easter

When Christ was on earth, the dogwood grew
To a towering size with a lovely hue.
It branches were strong and interwoven
And for Christ’s cross its timbers were chosen.

Being distressed at the use of the wood
Christ made a promise which still holds good.
Not ever again shall the dogwood grow
To be large enough for such a tree, and so,

Slender and twisted it shall always be,
With cross shaped blossoms for all to see.
Petals shall have bloodstains marked in brown,
And in all the blossom centers a thorny crown.

All who see it shall think of me,
Nailed to a cross from a dogwood tree.
Protected and cherished the tree shall be
A reflection to all of my agony.

Author Unknown

Happy and blessed Easter Season to all!


Outdoor Wedenesday

Outdoor Wednesday with A Southern Daydreamer

Holy Week, Passover and the Robin’s Nest

Submitted by Christi

I am so enjoying Spring. Everything is such a pretty green. The flowers and trees are blooming and now we have the Robin’s nest on the porch. The sweet robing laid her 4th egg today. Now we’ll wait for 14 to 16 days until the babies hatch. So many blessings!

Robin's Eggs

Of course, this is holy week which is a good time to remember all of our blessings. Especially, the blessing of salvation through Jesus Christ. And then there is Passover to celebrate the end of Israel’s Egyptian captivity. So much celebration in one week that is topped off by Easter!


Passover starts on Tuesday, April 19th. However, the celebration starts at sundown on Monday, April 18th. That is tonight! I’m not that familiar with the Passover meal (Seder). However, I am fascinated by the ritual of the Seder and the food involved. One of the tastiest elements looks like the Charoset.


Hope everyone has a wonderful Passover and Holy Week!

Today’s Lagniappe:  Passover Charoset

3 medium Granny Smith apples, peeled, cored, and finely diced
1 – 1/2 cups walnut halves, toasted and coarsely chopped
1/2 cup sweet red wine
1 – 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar

In large bowl, stir together all ingredients. Store, covered, at room temperature until ready to serve.


Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday


Southern Wild to Tame

Submitted by Christi

After a few stormy and then cool days, it was time to get out and make a difference in the yard. Things have been getting pretty wild out there and it is time to get things under control. I won’t be able to get everything done in one day, but little by little, it will eventually get done. Let’s start with the bird feeder.

As you can see, there are some lilies that are trying to come up but they are being chocked back by weeds. The bath was cleaned throughout the winter but after the recent rains it has gotten a little messy.

The first step was to get rid of the weeds and then cover them up with some papers.

Then finally, cover the papers with some mulch and water it in. I also cleaned out the bath and refilled it with fresh water.

That is much better. In the meantime, a robin has come to build a nest on our back porch. If you have been around A Southern Life for a while, you may remember when they built a nest in the same place a couple of years ago.

The robin this year had a bit of a hard time. She got her nest started but it was pretty windy.

She spent quite a bit of time building. Her nest turned out a bit wild.

Unfortunately, the nest above blew off. We tried to help by putting the nest back in place and wiring it down. The robins weren’t really buying that solution. They came back and checked it out but weren’t really impressed. However, we had saved the nest that was in this exact place a couple of years ago. We thought since that nest had been successful, maybe they would like it better.

We placed the “used” nest above back in place and wired it in place. Apparently, the robins liked this solution. They have taken up residence and the mommy robin is laying eggs!

Robins will lay one egg a day until they get to 4 eggs. They will then stay with the eggs and care for them for 14 to 16 day when they will hatch.

Day 1:

Day 2:

Day 3:

We feel so blessed to have a robin’s nest again. They are such a joy to watch. Can’t wait to see the little babies.

What is going on in your yard?

Metamorphosis Monday

Metamorphosis Monday with Between Naps on the Porch

Today’s Lagniappe: Quiche Lorraine
Something light and lovely for Holy Week.

1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water

8 slices bacon, crisply cooked, crumbled (1/2 cup)
1 cup shredded Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 large eggs
2 cups whipping cream or half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)

1. In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
2. Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
3. Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch quiche dish or glass pie plate. Fold pastry into fourths; place in quiche dish. Unfold and ease into dish, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
4. Carefully line pastry with a double thickness of foil, gently pressing foil to bottom and side of pastry. Let foil extend over edge to prevent excessive browning. Bake 10 minutes. Carefully remove foil and bake 2 to 4 minutes longer or until pastry just begins to brown and has become set. If crust bubbles, gently push bubbles down with back of spoon.
5. Reduce oven temperature to 325°F. Sprinkle bacon, cheese and onion in pie crust. In medium bowl, beat eggs slightly; beat in remaining filling ingredients. Pour into quiche dish.
6. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 6 servings