We Have Begun—-Thursday, June 16, 2022

During the time of the Strawberry moon —Last night–

We finished the First Cutting of Alfalfa.  (And it’s already sold.)

This is the first field, we have one more to go.

Your friend on a western Colorado farm,


Exposed—that Amazing Rip in the Sky — Wednesday, June 16, 2021

I received an email from Pennsylvania about

This photo I called A Rip in the Sky.  Here is what he wrote:

“Hi, Linda. 
Very interesting photo.

Just like the jet heading west, this was at a greater height than the clouds, and still getting full sunlight.
Do you ever notice military aircraft overhead?  With the bends in what might be a contrail if, from a military aircraft on maneuvers, that would be my only guess. But it is sooo wide!  B52 Stratofortress, maybe?  Hitting elevation to create contrail, then descending?
All speculation on my part.
Here is another interesting website. It shows all aircraft in the sky on an interactive map:
If you press the “U” button, it hides commercial and personal craft, showing only military aircraft. (But sometimes the military craft shut their beacon off to be “invisible”.)
If you click on an airplane, it shows you what the aircraft is, and its prior flight path, and other stats. Color designates elevation.
Also, when I first open it, it is always zoomed in over New York. So you have to zoom out and drag to get to where you want to view.
It is and can be kind of fun. If something buzzes over and you wonder what it was, this can oftentimes show you if you check it right away/soon thereafter.
Hope all is well!”
Now that knowledge alone is pretty interesting.  And something you can bookmark for your own information.
Then I got another email from Joe, just yesterday afternoon stating:

“Took this pic Friday evening on the way home from my daughter Lily’s softball game.
Hope all is well.”

WOW, one just like I saw! 

How neat that is!

Don’t forget to LOOK UP, Everyone!  There is exciting and wondrous stuff in the air!

Your friend on a western Colorado farm,


Where the God(s) Live—Tuesday, June 16, 2020

As a child, I often wondered (sometimes worried) where does God Live?

When I asked ‘those who know’  they always pointed to the sky

Somewhere way up there far, far away

Or, if I were at church, my Sunday School teacher would say “Here in God’s House”

Now, that REALLY got me concerned, because AFTER ALL, here we were all tromping around in GOD’S HOUSE

And God was NEVER Home!

Of course, over-time, Momma explained to me that God lived in our hearts

Which became truly confusing, because I could never really feel a BIG, All-Encompassing person, with a white robe, white hair and beard, and scary fiery eyes —-in my heart.

Wouldn’t my heart be too heavy for my body then?

My paternal Grandmother (who was a STAUCH Presberterian) said, “No, Linda…not a physical person in your heart…but a feeling in your heart”!

Still very confused I took my worry, my small child’s concern to my maternal grandmother (who was a staunch Baptist)

Who told me to pray about my question to the Heaven/God and see what I learn.


New thought!

So I prayed.  Every night. Every morning. Asking where God lived.

I was sitting outside on the cement step with my maternal Grandfather when I thought to ask him the question—“Where does God live?”

“Why, Sweet Thing, he lives everywhere.  And nowhere

“He is a great mystery.  And one we should always honor.” Granddad reached over and pulled me next to him, took up my hand, and placed it in his.

God belongs to no one and everyone. He is in many forms and helps many people.

He touches all of us, just like the light from the sun and the moon and the stars.

Then he pulled me close in a hug.

It was then I understood.

From my world to your heart,


I Determined I would Vanish the Ads —- Sunday, June 16, 2019

After studying all your wonderful answers to my question about ads on my blog

And really thinking about one statement: “It’s not your blog, it’s your reader’s computer. Things such as settings, web browser, unintentionally added adware, cookies from commercial websites they visit (the worst for inserting ads), etc. Everybody’s visit to your blog will be different”.

Then I took a strong look into my very ‘fixed’ income.

I decided to make the ads a distant memory

So if you still see ads on my blog, please let me know.  I purchased the expensive site that says there should not be any ads.

Thank you once more for helping me understand what you see when you read my blog.

Your friend on a western Colorado farm,



Time is Winding Down—Thursday, June 16, 2016

PeonySadly our time with Bladen is ending.

PinkJust a few more hours left

Pink-DaisyThen his Dad will be here.

Pink-rosesComing back from training for School Principals in Snowmass, Colorado.

Roses I’m not complaining.  Just sad.  The time went so fast.

White-roseStill I’m so very grateful for the time we have had.

White-rose1He said it’s been great.  He got together with all his friends from Delta. Every last one of them.

Busy-BirdHis family is moving closer to us…Kelly will be the Middle School Principal at Parachute, Colorado next year.  Blade says that is only one hour and 22 minutes away.

Clouds-1I’ll take anything that gets them closer.  Blade says he agrees!



Maraschino Cherry Recipe–Tuesday, June 16, 2015

This is my grandmother, on my father’s side, recipe.

If you make this in a small batch they will store in the refrigerator for up to 6 weeks.

My grandmother always water bathed, but the process does make them soft.  (they will darken and get softer).  I’ve even tried soaking the cherries in slack lime (like you do for pickles), although I still didn’t really like the results.

Today I rarely can them.

This recipe is for one pint-sized jar. You can easily double or triple the recipe if you wish to make more at a time.

Makes just 1 pint-sized jar


1 cup water

1 cup sugar

1 Tbsp. fresh lemon juice

1 tsp. vanilla extract

2 cups fresh cherries

To each jar you may add:

1 small (or piece of) cinnamon stick

4 whole allspice

I always add:

1/4 tsp. almond extract

In a small saucepan over medium heat, combine water and sugar. Heat until sugar is dissolved, stirring gently.

Set aside and let cool to room temperature.

Add lemon juice and vanilla and stir again.

Wash cherries, leaving on the stems, if you like.  I usually don’t since I never pick the cherries with the stems.  I have to hurry to beat the birds.

Pit the cherries by hand.  A cherry pitter will destroy the whole look of the cherry.

Add the cinnamon, allspice and almond extract to each jar, if you are using.  I have made them all ways, but always love have the extra almond extract.

Fill your jar with the pitted cherries, leaving a 3/4 inch headspace.

Pack the cherries in tightly without smashing—you want the cherries to stay whole.

Pour in the flavored syrup, leaving a 1/2 inch headspace.

Use a knife and VERY gently go  around the edges of the jar to dislodge any bubbles

Wipe the rim and place on the jar lid.

At this point, you can store the cherries in the refrigerator for up to 6 weeks or water bath process them for longer storage.

Either way, the flavor will take at least 3 days to soak into the cherries and then they are ready to eat.

Water Bath Processing: For long-term storage, process the pint-size jar(s) in a boiling water bath for 20 minutes. I don’t know how to adjust for your altitudes.

Cherries-2If you want me to email you the recipe, let me know.

As always your friend,