Sunday, June 28, 2009
Good Morning from Roquemore Park
Last week Gizzy and I got up early to greet the sun at Roquemore Park while the temperatures were still bearable, as they have been around 104 degrees Fahrenheit and higher. Most people look forward to summer - probably in part because of summer vacation - but since I moved here to Southern Georgia, summers have quickly become my least favorite season. While I can handle high temperatures, having lived in California all my "American Life," it's the humidity and the mosquitoes (and other strange bugs) that I'm having trouble with. I have learned that the only way I can tolerate summer is by getting up very early in the mornings and hibernating with the A/C on for the remainder of the day. Even nights are rather unexpectedly warm. It is save to say that Gizzy and I spend more time indoors during the summer than the rest of the seasons, putting a significant damper on summertime, although I do love how green everything looks, especially as of late, since we had enough rain to end a three-year drought that Georgia was experiencing. Here are some photos I took when we went to Roquemore Park one day last week to enjoy the early morning hours. I hope you like them. I do. One of four weeping willow trees growing in Roquemore Park. I really like them. We had them growing around our ponds in Germany when I was a child. I like the way the morning sunlight casts interesting dimensions onto the landscape. My Gizzy dog in the grass. Reflections in the water. Gizzy coming closer. I liked the way the steam escaped from this water fountain. I had never seen it before. (...the things I miss when I sleep in.) Gizzy on a bench. View from the bench to the little pond. Gizzy even closer. I love pretty, green leaves. A close-up of these lovely leaves. "The sun also rises" ... as did my Gizzy that morning. Honey-Almond Sweet Pizza 1/4 cup honey 1 tube (10 oz.) refrigerated pizza dough 2 Tablespoons butter 1/4 cup slivered almonds, lightly toasted cinnamon Mix honey and cinnamon; reserve. Shape pizza shell according to package directions for thin-crusted pizza; brush surface with melted butter. Bake at 450°F for 5 minutes. Brush reserved honey mixture over partially bake pizza shell; sprinkle with almonds. Continue to bake at 450°F until crust is golden, about 6 minutes. Let rest 5 minutes. Cut into 12 wedges. Serve warm or at room temperature. ENJOY! AND REMEMBER TO THANK YOUR HONEY BEES!