The Inattentive Gardner presents: Peony Playday The flower for the hopeless romantics: The look at the Bleeding Heart flower I bet you can eat that! A list of edible flowers Poetry Corner: inspired the earth, the sky, and the flowers My Grandmother’s Easter Legacy
Growing up in the Forever Summer of Southern California, I was like a drying, nearly dead flower. However, when the opportunity to move to the cool, green and moist Pacific Northwest, I jumped on the opportunity bandwagon! Just as that flower which is near death needs to be transplanted to a new environment, I transplanted my family to Washington state and began anew. The weather was cool and refreshing. The rained cooled our sun-warmed bodies, minds and souls. As we ventured out between the wet spells, we carried our umbrellas with us and took clean deep breaths of the cool air. The ground was wet and the soil upturned in places where the rain and beat at it. This new beginning sure makes one want to grab some seed packets to plant and initiate new life. This issue features story upon story of flower awesomeness. In "Bleeding Hearts" by Carina Bissett we learn about the Dicentra spectabilis. Aptly titled this story is filled with history of this flower being named "valentine flower." It is no wonder that they are the favorite of hopeless romantics. RJO Herman waxes poetic about Peonies in "Loves of an Inattentive Gardner." Growing in almost any kind of soil, we learn about gardening that could lead to a successful venture selling them to your local forest. Come May you might just need a special decoration! I like food, but, hey who does not? In "Om Nom Flowers: Edible Flowers You Never Thought You Could Eat," we are treated to a variety of ways that flowers are actually used. This editor's favorite is chamomile. That tea is great way to soothe away a hard day's work and get some rest. The poetry corner nicely rounds out the issue by taking us on walks through a forest to check out maple trees in "Maple Tree in Spring." It hints at warmer weather to come in "Thaw." With "My Friend Spring" and "Past the Hemlock" we can enjoy the refreshing rebirth as life comes to join us on our walks through Nature. And, finally, as the "Wishes of Spring" float in the air, we are reminded to treasure the future. Flowers and spring go hand in hand with birth and re-growth. As my roots grow in Washington State, they are also growing with our readers in Klamath Falls and around the world. My roots in writing and being your editor will grow along the same lines and I look forward to bringing you the best that the 13th floor has to offer.
In October 2013, Nesya was offered an opportunity to write for The 13th Floor. Since then, she has written numerous articles for us and was invited to be part of our editing team in January 2014. She is a valuable member of our team and we are proud to have her excellent writing and editing services on board. Help us welcome our new assistant editor of The 13th Floor! We’re glad to have you, Nesya! -- Staff
The Inattentive Gardner presents: Peony Playday The flower for the hopeless romantics: The look at the Bleeding Heart flower I bet you can eat that! A list of edible flowers Poetry Corner: inspired the earth, the sky, and the flowers My Grandmother’s Easter Legacy
The 13th Floor is a subsidiary of Steel Quill Rising Publishing, Inc.
Staff:
REBEKAH DODSON SENIOR EDITOR
NESYA LEV ASSISTANT EDITOR
ELLIE ANSENSUER COPY EDITOR
CAROLA ROUFS MEDIA CONSULTANT
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It is difficult to not wax poetic about peonies. They are lovely and intriguing from the moment their twisted ochre sprouts push their way through the surface of early spring gardens, piercing last fall’s dried leaves and claiming their usual place in the sun.
It will be three weeks or so until they have bushed out green and healthy and their round buds form; but from the moment you see that first red button surfacing, you know one of life’s pleasures is on its way. My first intimate experience with peonies came in my early forties, when I bought a little pink and white house from a crusty old lady who had lived there a third of her long life. She loved this house, and had planted the garden with an incredible buckeye tree, yards of oriental poppies, a myriad of old, fragrant roses, and peonies. Smack dab in the center of the 11,000 square foot yard she had placed four pink peonies around a two foot concrete square. Along the front fence were three more peony plants, one pink blooming with two white blooming on each side. They had grown enormous over the thirty five years she lived there, and looked and smelled like heaven. The first spring after she moved, I contacted her son to see if she would like a big bouquet for her new home. She was already gone, but that’s another story. I have lived with those peonies for over five years now, and here’s what I came to know: Peonies love sun. Their first, small, red nodules of spring struggle through the surface to feel it. The sprouts stretch rapidly, an inch or more every day, reaching for the sun and reveling in the warmth of the soil after the chilly winter. Peonies will grow well enough in partial shade, but if you want large, luxurious bushes with full, fragrant flowers, choose a warm sunny spot somewhere where you can see them from your windows. You will want to enjoy them every chance you get. Imagine standing in the kitchen with your morning coffee in your hand, peonies in view through the window. Peonies bloom where they are planted, and it is best that they stay planted in the same spot. It takes time to establish roots that will hold the large bushes through wind and spring rainstorms, and it takes years to strengthen a plant that increases in size every year, with ever increasing bloom count. I know gardening books encourage working the soil into an organic dream
before you plant your peonies , but I have successfully planted peonies in well- developed dirt with lots of worms and good drainage. It’s important to have dry, shallow soil. Those planted in the tended garden have flourished beautifully, but so have those I threw in out back, though they struggled longer to get established. They all bloom outrageously now. So, be bold, find the place that needs a touch of heaven, and plant those peonies, pampered or not.
PEONIES CAN BE A HAVEN FOR EARWIGS. WHEN YOU GET THE URGE TO CUT A LUXURIOUS BLOOM FOR YOUR OFFICE DESK, TAKE A MOMENT TO RINSE THE BLOOM UNDER COOL WATER. NOW SHAKE IT UPSIDE DOWN TO MAKE SURE YOU DO NOT TAKE AN UNINVITED, AND IN MY MIND, UNSAVORY, GUEST TO WORK WITH YOU. Peonies do not need ants to help the flower buds open, but it’s a lovely tale, and I feel especially lucky when I see big headed, black ants climbing the stems towards the tight, green balls just cracking open to reveal the colored gem inside. I take it as a good omen of coming beauty. There is no need to spray or dust the shrubs to remove the ants. They will not infest your garden, and you will most likely never experience an aphid outbreak or other pests on your peonies. Peonies can be easily divided in the fall. Do not pull up the existing plant. Simply brush away the soil to find the tiny pink nodules on the roots, pull out your sharpest shovel (I prefer my square edged long necked trowel) and quickly slice just behind the nodule of your choice. Next move it to the spot or the pot of your choosing. Do not bury it too deep, do not over water it, but do expect great success with your newest plant come spring. You can also divide peonies in spring and summer, but your new plant will need time to establish itself, so do not expect blooms that first year of hard work.
Peony shrubs grow tall, but not necessarily strong, and may need support to keep their heads about them as flowering progresses. Here is a few suggestions for keeping up with your peonies: Consider placing a support system in the ground around the sprouts in the first week or two that you notice them emerging. It is much easier to ensure good support when the plants stretch up and out within the confines of the supports, then trying to fit a cage around an unruly bush already growing with a mind of its own. I have used inexpensive, wire tomato ring cages, cutting or bending the bottom wires to shorten the cage to about twenty four inches in height, pushing them into the ground around the sprouts and occasionally, gently redirect and errant stem back inside the cage.
Peonies are highly prized, and if you find yourself in need, you might consider approaching your local florist to sell them. I warn you, however, you will feel as though The foliage is full and lovely and soon hides the cage, so you you are selling your children, and may feel see only the lovely bush with its heady flowers. guilty. It is all right; know that your darling is providing pleasure to others. I tell you this because one year I found myself in just such a needy situation. I had made my house payment and paid all my big bills, but I had nothing extra for gas and such. The seven peonies at my old house had been there so long and were so well established, that I had no fewer than fifty buds on each bush. I had been into my local florist shop to ask how best to ship peonies overnight to my Mom, who lived in Florida and had none in her yard. I’ll tell you about that next, but while were discussing shipping the peonies to Mom, the florist asked me just how many plants I had. When I told her I had seven and that I expected no fewer than fifty blooms from each plant, her eyes widened, her mouth watered, and she asked, "Would you consider selling me some?" Since her regular supplier would not be in until the next week, I said sure, and she gave me two large white buckets, instructing me to fill the buckets with warm water (not hot), cut the partly opened flower buds early in the morning before the sun had warmed them too much, leave the stems very long, and place them in the
warm water , then deliver the buckets to the front door o f the shop. She would pay me $2.50 per stem. I thought, $2.50 per stem, fifty stems, Eureka! And I would still have flowers to enjoy. So I did it. The pink ones with the wonderful fragrance were the biggest hit. I admit, however, that I did it only once, never agreeing to sell my beloved buds to anyone ever again. Peonies ship very well, if you send them overnight. Cut them just as the buds open early in the morning (shaking off any ants), wrap the end of the stems in a moist paper towel, then envelope the entire bouquet in newspaper, tie a ribbon at the bottom for pizzazz, and place them in a sturdy, cardboard box, packed well with newspaper. My mom called me every time a box arrived and told me the mailman would knock on her door to hand it to her, and say, "Something smells really good in this box, Lois." It was a treat for all. Mom told me they reminded her of the peonies her dad had grown in their garden in Illinois that all the neighbors would come to see. Tradition! It was grand. Peonies can be found in the most unlikely places. Don’t miss your chance to enjoy them wherever you go. I have flown out to Winterthur in the Brandywine Valley just to sit in its peony garden, crouching down amongst the hundreds of shrubs to get a picture of the sea of flowers. I have spied deep burgundy, double flowers at Chautauqua Park in Boulder; and I have missed my chance to dig up and take home old treasured peonies from the sites of neat old houses that have been razed to build new monstrosities of concrete and steel. My own peonies, and those of my neighbors, have just begun their annual push upward. I sneak looks at the sprouts in the yards on the way to the mailbox, trying to gauge which will grow the quickest and bloom the earliest. I am sure that Glennie across the street will win the race to the first blooms, because she is more attentive a gardener than I; but I am also sure that my blooms will be the most beautiful setting on my coffee table late May. About the Author: rJo Herman currently resides in Highlands Ranch, CO, near her brilliant daughter and grandtwins. She has been a haphazard gardener since first grade, when her family lived in California, and her Mom showed her how to plant gladiolas on different days to have continuous blooms. She has been known to plant irises in asphalt, when there was no soil in the apartment parking lot (they grew AND bloomed!). Roses, peonies, irises, vinca vines, giant and small poppies, cosmos...you name it, she'll attempt to cram it into any available spot she can find, and believes heartily in the old adage, "He who plants a garden, plants hope." She hopes you will get down on your knees in the dirt and get happy. Publications: My story, Sleep Tight, was one of the featured stories in a charity anthology called "Shades of Fear," benefitting pediatric cancer and care and available in e-book and paperback here. Throughout my 36 year mortgage lending career, I've written short articles about programs and interest rates, was an editor of a church newsletter twenty plus years ago. Always writing.
Bleeding Hearts This queen of hearts is a favorite of hopeless romantics year after year. A common shade flower known by many names, this ancient boom was brought to American in the late 19th century, and has flourished ever since.
Shaded spots can be a bane to those seeking the brightest and the boldest perennials of the season. Shade gardens tend to be subtly designed with such plants as lacy ferns and large-leaved hostas striking contrasting textures. However, the bleeding heart reigns as queen of the shady ladies -- outshining them all with its pale green leaves and delicate strings of pink and white flowers. The bleeding heart, with its graceful heart-shaped flowers, is officially known as Dicentra spectabilis. The fantastically-shaped flower has also inspired such lyrical names as lady’s locket, lyre flower, valentine flower, Venus’ car, and lady in a boat. This ornamental perennial is native to eastern Asia with its range extending from Siberia to Japan. The showy plant made a brief showing in England in the early 1800s, but wasn’t successfully introduced until 1846, when it quickly became a favorite addition to English gardens. Colonists brought this exotic import with them to the New World, where it has graced gardens ever since.
Getting started This blushing beauty thrives in a multitude of climates. New plants should be planted in raised beds in early spring and will take two years to mature. Avoid planting this fair flower in hot and windy areas. The hardest part is getting them through the first year. Bleeding hearts show best when planted in deep to part shade in moist, hummus-rich soil with a neutral pH. Make sure to leave them plenty of room to grow. They often reach up to three feet with a similar spread.
Share the bounty Bleeding hearts last for years and can quickly become overcrowded. Every three to four years, the roots should be divided in spring. Handle the brittle roots carefully and make sure that each root division has a bud. Also, remember to wear long sleeves and gloves when handling this toxic beauty.
Healthy habits Bleeding hearts thrive in shade and woodland gardens. In general, this flowering plant is hardy once it is established, but it is susceptible to aphids and stem rot. Apply mulch, fertilize during its growing period, and give it liberal water after flowering. Don’t fret when your lovely plant dies back in fall. With a little luck and a lot of love, this shady lady will be back with the first blush of spring.
[ABOUT THE AUTHOR: CARINA BISSETT] In another life, Carina Bissett wrote travel articles and books about the Southwest. These days, she spends her time crafting twisted fairy tales and cross-pollinated mythic fiction. She is currently at work on the first novel in her five-book Elements series.
Flowers come in all shapes, sizes, colors and scents. Some can be very poisonous, yet others can be used in cooking. Flowers come to be used in all sorts of projects from arts and crafts to garnish on a dish to making incense or potpourri. Did you ever think that roses are actually edible? Or that lavender can be used in more than just incense or oil burning? Here is a list of five flowers that are actually edible and their purpose in life:
Chamomile Relaxed, calm, and beginning to get sleepy is Chamomile’s job. There are many different species of Chamomile, spreading from North America to Europe and the United Kingdom. Such species are German Chamomile, Roman Chamomile, Fetid Chamomile, or Stinking Mayweed.
Chamomile has been used in herbal medicine for hundreds of years, most commonly for sleep aid. The Egyptians believed it to cure ague and dedicated it to their gods. Chamomile is often regarded as a physician to other plants. When a plant looks unhealthy, place a chamomile plant next to it and it will regrow and recover. Many gardens have Chamomile placed throughout in order to keep the other plants and flowers healthy. During WWI, the price of Chamomile reached an ultimate high because the flowerheads of the English variety were the most valuable for distillation.
Chamomile is most commonly today found in teas. It acts as not only a sleep aid, but also a stress reliever and to calm hysteria. It can also be sprinkled in salads when fresh as a tasty topper, but only if the right variety is used for German Chamomile can be bitter.
Here is a recipe for Chamomile Lemonade provided by Vegetarian Times:
¾ cup cane sugar
2 Tbs. grated lemon zest
5 Tbs. fresh or dried chamomile flowers, or 6 chamomile tea bags
¾ cup lemon juice
Lemon slices, for garnish
1. Combine sugar, lemon zest, and 2 cups water in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and add chamomile flowers. Cool. 2. Strain chamomile mixture into 2-qt. pitcher; stir in lemon juice and 3 cups water. Serve over ice with lemon slices, or store, covered, in refrigerator up to 5 days.
Lavender Candles and herb alike, Lavender is always plentiful to be found. Lavender is an aromatic plant found commonly in France, Italy, England, and even Norway. It is also now grown in Australia for perfume purposes. The English Lavender that was once grown in Lavender-growing capital of Mitcham is now less than 10 acres, and regarded very highly for the rare Lavender oil still distilled there. English Lavender is much more highly regarded than any other lavender grown and pales in comparison. Lavender is most commonly used for essential oils and potpourri, but it also has edible qualities to it.
Its oil is used to quell flatulence and provoke an appetite. It was once used as a garnish on top of dishes to calm the stomach. Lavender was often used in the olden days to make Lavender Water, a type of perfume to hide the stench of the unbathed. In tea, Lavender can be mixed with Chamomile and drunk to help cure insomnia. It can also be used more many medicinal purposes such as depression, migraines, toothaches, sprains, acne, joint pain, sores, loss of appetite, vomiting, nausea, repel mosquitoes (when applied to the skin), and it is also used to promote menstruation in women. Lavender is now being used in ice cream, coffee, cookies, lemonade, and salad dressing. Here is a link to Food.com for a wonderful lavender ice cream recipe Roses Roses, the flower of love. Given to sweethearts on Valentine’s Day, or when someone performs a brilliant show. Not only are they fragrant, they are edible to! The different colors of roses symbolize different meanings. Red roses are for love, while white roses are for purification and healing, and yellow roses mean friendship. The origin of the rose is shrouded in mystery, most likely coming from Northern Persia. It then spread across Mesopotamia and eventually landed in Greece. The word rose comes from rosa, from the Greek word rodon, which means red.
The rose of ancient times was a deep crimson color, and Greek mythology says that the rose spawned from the blood of Adonis. To the Romans, the rose is a sign of pleasure, a companion to mirth and wine. In ancient times, a rose was suspended over the dinner table as a sign that everything held in confidence were sacred. Today, a plaster ornament in the center of a ceiling is called ‘the rose.’
Roses have been distilled to make essential oils, perfumes, and rosepomade. Like all plants, there are many varieties of roses which depend on where they are grown. Rose colors can range from a blood red, to purple-ish, to yellow, pink and white. As well with any white flowers, like the rose and lilies, when put into any colored water, the plant will eventually drink the colored water, changing it from white to the color in the water. Rose hips are more commonly used in food and drink rather than the actual rose itself. When rose petals are seeped into tea they help with menstrual cramps, headaches, dizziness and mouth sores. Rose petals are used in a variety of cooking, they can be made into honey, jelly, butter, vinegar, custard, puddings, tea cakes, cookies, scones, frosting, ice cream, and numerous other desserts. Never eat the white of the petal, for it is very bitter. Here is a recipe from Yummly for delicious Rose Petal Cupcake. Dandelion
A rose hiding amongst the weeds, Dandelion is a very commonly used flower in just about anything. Including trying to see if you like butter, and the child rhyme of “momma had a baby and its head popped off.� The Dandelion is considered a weed by most, but is very profitable. Dandelion does not grow in the Southern Hemisphere, but is highly abundant in all parts of the Northern Hemisphere. The name Dandelion comes from the formation of its leaves, which
resemble lion’s teeth. It is from the French Dent de Lion, but also In Greek (Leontodon) and its original Latin name (Dens leonis). The young leaves of the Dandelion are often used in salads, and as a sandwich with lemon-juice and pepper. Dried Dandelion leaves are used in beer, digestive and diet drinks. In India, the Dandelion is cultivated for use in liver problems. England also uses the herb in making Insulin, only when harvested in the fall. Dandelion can be made into tea, coffee, used as a vegetable in stews and soups, and also made into wine. With other herbs, Dandelion can be used to help pass Gall Stones, aid liver and kidney ailments, cure jaundice in young children, and the juice from the root can be used to cure warts. Here is a wonderful Dandelion Wine recipe.
Jasmine No Disney princess here, just a beautifully fragrant white flower. Jasmine has over 150 species, and is grown more predominantly in the Old World, meaning not in the Americas. Jasmine, like any other flower, is distilled for its oil and to make perfume. I was just recently introduced to Jasmine tea from Japan, very delicious!
Jasmine can be made into syrup by layering sugar and the flowers, for the sugar takes the perfume scent and changed into syrup. Hindus will string the flowers together to make a necklace and give them to honored guests. A species of Jasmine is scared to Vishnu, and used as an offering in religious ceremonies for the Hindu. In Borneo, it is custom for women to roll the blossoms in their hair at night. Jasmine is used in a variety of medicinal treatments, including cancer, sexual desire, pain with severe diarrhea, and liver pain caused by cirrhosis.
Here is my very own recipe for Jasmine tea. It’s very important to use fresh flowers or purchase from a local nursery, such as Mountain Valley Gardens on Washburn, so you can avoid any harmful pesticides. Gather fresh Jasmine blossoms, unopened if possible. You must pick them at the hottest time of the day. Place the buds in a strainer and gently rinse the flowers.
A type of Jasmine, Indian Night Jasmine, is used to make a tincture for rheumatism, sciatica and bilious fevers.
Put them on a piece of foil, and bake them at a very low temperature, around 200 degrees, few a few minutes just to dry them off.
Jasmine is used to flavor teas, alcoholic drinks, rice, candy, desserts, and puddings.
Remove from oven and allow them to wither.
ABOUT THE AUTHOR: S. A. Lucas currently lives in York, Pennsylvania. She loves to play outside with her two dogs Keira and Walter and work out at the gym. She also loves Batman with a strong passion. Her greatest writing skill is romance novels and comic books. She writes because it's her calling and passion, and warms her heart. She is currently earning her M.A. in English and Creative Writing with a concentration in Fiction at Southern New Hampshire University.
You can add it to green tea or oolong tea, or let them steep on their own. You can also add them to a flower infusion with other such flowers like roses, chamomile, and any other edible flowers.
The Easter holiday for many is a time of family gatherings, a generous lunch or dinner, and different holiday events. Join Assistant Editor Nesya Lev as she talks about the memories of her Grandmother and how she made Easter memorable.
Holidays have different meaning for different people. For me, the holidays are about getting together with those you love. Whether its friends or family, togetherness is what it is all about! As this past Christmas was the first one without three of the most influential people in my life, that makes Easter this year also a first without my mother, grandfather and grandmother. Since I could not be with them, I decided to go through old family photos to digitally scan and preserve for the future. It was during this activity that I came across a photo that brought tears to my eyes. It also brought Easter past into Easter present. As the article cover shows, I could not have been more than two years old at the time. I had in my hand not one, but two, Easter baskets. Pink and green in color, I happily held them for all to see. However, I was likely posing for my dad (who stood with me in another picture from this Easter long ago). Yet, another picture showed my Grandmother standing to the side with smiles enjoying the last holiday that I was the only grandchild. The dress was red, white and frilly and it was topped with a red and white ribbon and finished with black shoes (probably the ever popular Mary Janes back then) and white, frilly socks. Yes, I was certainly spoiled. Or, well taken care of anyhow. The tears these pictures caused were of the happy variety. I would close my eyes and look at these pictures, remembering the touch of these beloved people. Though they are no longer here, the pictures also jogged memories of the food served at these holiday dinners. My mother was not the only influential cook in my life. Where my mother excelled at turkey, my grandmother's specialty was brown sugared ham and mashed sweet potatoes, among other delicious dishes.
The first step to a ham dinner on Easter Sunday would be the grocery trip to the store. My grandmother usually bought one of those hams labeled fully cooked where all you had to do was heat it up. While that may not sound as ambitious as buying a butterball turkey, it
still entailed a lot of work when she got back to the house. The ham's package was opened over the sink to let any of the packaged juices drain into the abyss of the sinks garbage disposal side.
Then my grandmother would get out a large Pyrex glass baking dish and line it with foil in a manner similar to someone's turkey technique. When the ham was drained, cleaned, and ready to go, it was placed in the dish and wrapped for its sauna-like bake. While not as young as I was in the picture, I was still a child when my grandmother had me help with the next step: peeling the sweet potatoes. It helped that there was the great invention of the potato peeler. It assured my grandmother that I wouldn't cut myself with a knife. I would also get to fill the pot with water and carry it to the stove in which my grandmother would drop the potatoes into once the water was boiling. The best part about the potatoes however was when the boiling was done and my grandmother added cubes of butter (yes cubes, two or three depending on the amount of potatoes). That was when she handed me the masher. I would grab it and help by aggressively crushing the potatoes into a splattered lumpy mess. My grandmother would finish the job by smoothing them out, scooping into a
glass baking dish and sprinkling some marshmallows on top. This was when I would get to pop a few into my mouth with childish glee. At this point we would have to travel back to the ham. My grandmother would remove it from the stove to put the sweet potatoes in. After we unwrapped the ham, my grandmother would take a knife and cut criss-crossing lines into the top of the ham about a half-inch deep. I would hand her the bag of brown sugar. Sometimes she would let me sprinkle some on, but because it was of course very hot, it was her hands or my mother's hands that would rub the brown sugar in. I helped wrap it back up (the foil itself was not heat retentive) so that when the potatoes were done, the ham when back into caramelize. During the time that the oven was doing its business, my grandmother and I would get the ingredients down for what she called "Screwball Cake." Those ingredients are: flour, sugar, cocoa, salt, vinegar, baking soda, vanilla, salad oil, water. We would first mix and sift all the dry ingredients together in a cake pan. Then of course there were the wet ingredients. I laugh now that that memory. There were many times in the beginning where my grandmother had to clean up the mess of me trying to measure liquid and then spill it trying to pour it in a bowl. It was a messy job, but the memory of my grandmother kissing the chocolate off my nose or laughing while she wiped the counter or kissed chocolate off my nose is priceless. When the ham was done, my grandmother set the pan on the stove and then helped me carry the cake pan to the oven. While that baked up, my grandmother taught me how to make her own frosting for it. Where the magic came in was simply when my grandmother decided what combination of powdered sugar, milk, butter and vanilla. Never any rhyme or reason, nor measured amounts.
My brothers got involved in the game and there would be yet more laughter as we clamored to put in whichever ingredients were assigned to us. Looking back now, I think that if I made this frosting any time soon. Once I found the perfect combination, I would write down the amounts and rewrite the recipe card! Next, the rush to set the table began.
With the sweet and savory smells filling the house, plates clanging together and sounds of metal silverware clicking in our hands we set the tables for the adults and the kids. While in action we would sneak veggies and dip which had been out to keep our appetites in check while the long process of getting the main food prepared. Family gathered around the table, prayers and thanks were given. The atmosphere was like turkey dinners on Thanksgiving, but having ham instead. Our family loved these get-togethers, as much as we love(d) each other. These days with the key players having already left us to have their own parties in the great beyond, I enjoy similar dinners with friends. I can duplicate my mother's turkey, but sometimes the ham is not as perfect as I want it to be. The screwball cake falls in the turkey category of perfection, but as said before these gatherings are about spending time together. Laughter, sometimes crying, and outside sports. -- Nesya
“When tradition repeats, memories get sealed in our souls.�
SPRING TIME IN THE BASIN IS A BEAUTIFUL TIME. FOR SOME, IT’S THE FIRST SPROUT OF A DAFFODIL, AS IT SPREADS ITS BUD IN BEAUTIFUL SUNLIGHT PETALS.
FOR OTHERS, IT’S THAT FIRST BBQ, ON THE BACK PORCH, SURROUNDED BY FRIENDS AND FAMILY. AND FOR MORE, IT’S THE FIRST RETURN OF THE PELICANS TO THE LAKE SHORES OF MOORE PARK AND THE SIGHTING OF THE HERONS ON THE WATER.
WE KNOW THAT KLAMATH IS A BEAUTIFUL PLACE, BUT WAS ALSO WANTED TO SHOWCASE SOME TALENT THAT WASN’T BOUND BY LOCATION. SO WE ASKED A FEW POETS TO SUBMIT THEIR FAVORITE SPRINGTIME POEM. FROM WRITING STUDENTS TO JOURNALIST AND BLOGGERS, HERE IS THE SELECTIONS CHOSEN TO HELP US HERE IN KLAMATH WELCOME SPRING.
The cool, melting water trickles down and off my branches Icy crystals scratching as they struggle against their inevitable death New sprouts breaking my flesh as they burst forth reaching for the sun Sap, warming, bubbling, awakening a sleeping circulatory system Branches stretching, shaking the remaining snow off their shoulders So happy to once again be embracing spring. --Wendy Adams-Carr
Drip, drip, drip, water falling through the cracked roof gutter. A lone bird calls. One of only a few strong enough to weather the winter. Water swooshing, cascading over rocks Building from faraway places until it passes by me in a torrent Far off a groan, a crack, a snap; A grandfather tree that couldn’t hold on for one more season. The lone bird calls again, this time a reply. --Wendy Adams-Carr
ABOUT THE AUTHOR: Wendy Adams-Carr currently lives in Vermont with her husband, children and a menagerie of animals and plays Cello in a local string orchestra. She is currently working on a MA in English/Creative Writing from Southern New Hampshire University. She continues to write daily, bringing life to the ideas and characters swirling around her head.
At the edge of the lawn Past the hemlock trees A gate waited With rusted latches that squeaked. Behind the gate A path waited That wound its way through the forest. Down the path Past the hemlock trees A wooden house waited Where lightning bugs kept their secrets. Inside the house The electric glow waits To illuminate childhood memories. Among the glow Past the hemlock trees June lives forever And evenings stretch nigh until dawn.
ABOUT THE AUTHOR: Margaret writes poetry, historical and literary fiction. Her short story "A King's Life" appeared in Fictitious Magazine and her poetry collection, "A Modern Masquerade" is available via her website. She is pursuing an MA in English and Creative Writing from Southern New Hampshire University. Her pastimes include: volunteer work, playing and composing Classical music for piano, and knitting.
Years later, at the edge of the lawn Stand few hemlock trees They border a fallen gate As their needles whither and brown. In the twilight I sit and wait alone Winged lanterns share mysteries only with children. -- Margaret McNellis
Warm air No jacket Needed. Time To pull Out the grill. Planting A garden. Mowing The lawn. Making The rounds At all the Yard sales. --Kirstan Lukasak--
ABOUT THE AUTHOR: Kirstan lives in Northern New Hampshire and is a graduate student at SNHU and working towards a degree in Creative Writing. She also work as a writer for her local news paper and writes her own blog as well. My poem was inspired by all the things that I love most about spring. She has many wonderful memories of backyard grilling and Saturday’s going to yard sales with the family. For her, it is the simple things in life that she enjoys writing about the most. Follow Kristan’s blog here.
Spring is here--- the blowing of white seed begins The white seed clocks time by the breaths it takes to naked the stem---why not make a wish. Two stems of white seed blown---two wishes floating in air Dandelions before bloom are such a delight. -Patrissha-
ABOUT THE AUTHOR: Patrissha lives in Thousand Oaks, CA. She has always had a passion for writing, but I dislike reading my own work. I hope one day to write scripts for the Hallmark Channel and in the spirit of John Hughes movies for the big screen.
Wine Tasting and Live Music 12pm-6pm Every Friday and Saturday The Oregon Gift Store & Oregon Wine Cellar 733 Main St Come sample local wines from around Oregon and the rest o the world and you never know, meet some new friends! 541-884-7874 APRIL 26TH & 27TH The Jefferson State Shooting Association Gun and Knife Show 9am-3pm Klamath County Fairgrounds Presenting the 40th annual gun, knife, and coin show. See website for more details. http://www.jssainfo.org/p ages/gun_show.html APRIL 27TH Klamath Chorale: The British are coming! 2pm-4pm Join this talented group of singers as they present celebrate the 50th Anniversary of the “British Invasion” in the 1960’s with a concert of all British music, from pop to classical.
Ross Ragland Theater http://www.rrtheater.org/ all-events/events
walk/run and a 10K run option. 541-882-2902 www.klamathhospice.org/ run
MAY 10TH International Migratory Bird Day Veteran’s Park 9am-2pm This year’s theme is “Why Birds Matter”. The event will provide numerous free activities for children of all ages including building birdhouses, bird walks, birding by boat, face painting, live birds, bird mist netting, craft and food booths and hourly gift giveaways, as well as live music. 541-892-0596 MAY 17TH Annual Remembrance Walk for Klamath Hospice Wiard Park All Day Klamath Hospice will host our Annual Remembrance Run/Walk on May 17, 2014. This annual event is an opportunity to celebrate the lives of loved ones past and present. The Remembrance Run/Walk is a family centered event offering a children’s dash, 1 mile remembrance walk, 5K
12th Annual TASTE OF KLAMATH EVENT Ross Ragland Theater 530pm-915pm Come and sample the best food and drinks from restaurants, breweries, bakeries and bars from around Klamath, in this see and be seen event of the year. Ross Ragland Theater http://www.rrtheater.org/ all-events/events JUNE 5TH Klamath Gems Opening Game 530pm The Klamath Falls Gems hit the field at Historic Kiger Stadium for a season of affordable family entertainment and fun! Games start at 6:35pm, except for on Sundays when the opening pitch is at 5:05pm. Come support our local collegiate men's wood bat team! 541-883-4367 www.klamathfallsgems.co m
SATURDAY APRIL 19TH Breakfast with the Easter bunny Come enjoy a delicious no host breakfast at one of Klamath’s finest dining experiences, and meet the Easter Bunny! 8am-10am KENO LIONS CLUB EASTER EGG HUNT Worden Road Families are invited to have coffee, juice and pastries before the hunt. Other activities will include a 50/50 drawing and a raffle for various prizes. Proceeds will help finance the hunt. The group also promises no child will go home empty handed with all children able to choose a stuffed animal. 11am
Oregon Tech Easter Egg Scramble The Oregon Tech soccer field will be the site of the annual Easter Egg Scramble on Saturday at 10 a.m. The event is free and open to children aged infant to 10 years old. 541-8851094 Chiloquin Egg Hunt: Chiloquin Youth Easter Egg Hunt at Collier Memorial State Park starts at 10am and is a family friendly event. 541-783-2953 Linkville Kiwanis Easter egg hunt Linkville Kiwanis Club’s annual Moore Park Children’s Easter egg hunt will be at 1 p.m. sharp in the lower soccer fields Bring a can of food for the KlamathLake Counties Food Bank. For their donation, they will receive a free child’s meal certificate from Sizzler. Klamath Falls Church of the Nazarene 2142 Carlson Drive, will have an Easter egg hunt at 3 p.m. 541-882-4705.
EASTER SUNDAY APRIL 20TH Klamath Lutheran Church Easter egg hunt after the 10 a.m. worship service Sunday. First United Methodist 230 N. 10th St. Easter egg hunt following 10:30 a.m. worship Sunday. Mt. Laki Community Presbyterian Church 12570 Highway 39, Easter egg hunt following the 9 a.m. service Sunday. Bonanza volunteer fire department Easter egg hunt at Big Springs Park at 1 p.m. Sunday. Ages 3-12 Bring your own basket to find over 150 REAL eggs! Lakeview Lions Easter egg hunt will be at 1 p.m. Sunday at the Lake County Fairgrounds.