Wow, Ohio has been a scorcher this week! The little ladies have been busy running through the sprinkler and enjoying the warm evenings by catching fireflies which light up our field right now. I have been busy in the kitchen making veggie hummus wraps and salads using the lettuce and spinach from our garden. I have also been packing for an art show in Decatur, GA. My friend is selling her gorgeous bags there and I’m tagging along to help and learn the ropes of the indie/art fair community. We will be child free for 4 nights and 5 days; I’ve never been away from my little ladies that long so it should be interesting, but fun. Here are some goodies that I’ve been working on for the past few days-

We are not usually black tea people, but I thought this recipe sounded like the most refreshing drink for a very hot Ohio day. We had all the ingredients on hand, including the black tea bags which we normally use for staining paper.

Mint Orange Black Tea (from the cooking channel)

3 c water to make the tea, plus 3 c cold water or a bottle of carbonated water
7 black tea bags
1 c freshly squeezed orange juice
1/2 c sugar
fresh mint sprigs- at least 3 large
1/2 orange cut into slices

1. Boil 3 c water, remove from heat and add 7 tea bags; cover and steep for 10 minutes.
2. Make the orange simple syrup- mix the 2 c OJ and sugar in a pan, bring to a boil, then simmer until the sugar dissolves (about 5 minutes).
3. Let tea and orange syrup cool, then mix in a pitcher. Add a few sprigs of mint and orange slices, and 3 c cold water or bottle of carbonated water.
4. Serve cold on ice.

I’ve also been working on some new hedgehogs, I have a booth at a street fair in early June. This is a big reason I haven’t been blogging as much lately, work, work, work AND organize, organize, organize.

I made these yummy raspberry bars yesterday-

Hearty Raspberry Oatmeal Bars (from an old Vegetarian Times magazine)

1 1/4 c all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 c light brown sugar
1/2 c unsalted butter (softened)
1 large egg
1 tsp. vanilla
1/2 tsp almond extract
2 c old fashioned rolled oats, divided into 1 3/4 c and 1/4 c
1 c raspberry jam

1. Preheat oven to 350 degrees. Coat 9-inch square baking dish with cooking spray.
2. Sift together flour, cinnamon, baking soda, and salt in large bowl.
3. Cream sugar and butter until light and fluffy. Beat in egg and vanilla and almond extracts until smooth. Add flour mixture to butter mixture; mix until combined. Stir in 1 3/4 c oats. Spread 2/3 of batter on bottom of prepared baking dish. Spread raspberry jam over the batter with back of spoon.
4. Add remaining 1/4 cup oats to remaining batter. Crumble over top of raspberry jam.
5. Bake 30 minutes, or until golden. cool, then cut into bars.

And Araina keeps bringing in the flowers for me. I found this little arrangement on the kitchen counter yesterday afternoon. The bright red begonia made me smile.

Little quick link share love- Kari, from The Snail’s Trail, has put up a list of nature activities to share as well, visit here for the link list of ideas and get your family outdoors!

I won’t be blogging for the next 5-6 days (I may not get and Outdoor Monday post up next week); I’ll be in Georgia at the art fair…….it’s ironic because I could be moving to this area come mid-summer. Have a wonderful and safe Memorial weekend!

“That’s all.”