Grandpa sent Megan and I out to pick the last peonies of the season late yesterday afternoon. Unaccustomed as we are to caring for garden-grown flowers in China, I took full advantage of this special opportunity. Snipping away joyously, Megan and I carefully chose the prettiest blooms to gather for dinner’s bouquet.
Since arriving at my grandparents house in the beautiful, Eastern South Dakota region, I’ve noticed how good it feels to live in a place where nature is rich and vibrant. There is a comfort in growing your own fruits and vegetables, which my grandpa faithfully continues to do each spring. I hope that one day when I have my own family, I might be able to do the same.
After peony picking, we gathered in the kitchen for some rhubarb crisp and vanilla ice cream. yum.
I was craving something different for breakfast this morning, something other than Maddie’s crepes [which she makes almost “every” non-school morning– I mean I like crepes but they get kind of old after a while– no offense Maddie]… Anyway, I was super excited to start this exciting venture BUT to my disappointment the recipe I wanted to use called for an overnight stay in the fridge for the little blob of sticky dough. Well, I decided to make it anyway and after sticking the dough safely in the fridge. I mixed up a batch of fluffy white biscuits for breakfast.
P.S. We topped our donuts with scoops of vanilla ice cream, you can also top your donuts with a simple cream cheese icing or even dip them in glaze and sprinkles!