Love of Lavender

I love the fragrance of lavender. I grow it, decorate with it in my home and bathe in its oil. My garage is full of dried lavender. I love the waft of smell that rises as my pant leg rubs against it in the garden.

Lavender originated from the Mediterranean area. Lavender oil, traditionally was used as an antiseptic agent. The Romans used its antiseptic feature to rinse and cleanse their wounds. It is now predominantly used as a relaxant in aromatherapy and may benefit anxiety and insomnia.

Lavender oil has anti-fungal, anti-inflammatory, and anti-microbial properties. These properties help in healing several skin ailments.

I just add a couple of drops to my bath water, sit back, relax and breathe deeply. Ahhh . . . lavender.

What is it about women and aprons?

I have thought some about women and aprons. I suppose in years way back no one considered making a fashion statement by wearing them. Women worked hard from before sunrise past when the sun went down and aprons always adorned their simple dresses. This seemed to be the same in most European and North American cultures.

I have noted that by the 1940s and 1950s, aprons became quite decorative. I would guess that because of modern conveniences like washing machines, electric ovens and running water, women had more time to make an apron for themselves that the neighbors might envy.

I inherited some of my maternal grandmother's fabric scraps and remnants she purchased in the 1950s and 1960s. So as I began to be interested in aprons, I decided to use one of these remnants and make an apron that would resemble something she might have produced.

Since I never throw away a pattern, I thought this apron pattern might work.

Here is my beautiful niece Ashley modeling my creation. I am sure it would not have been the envy of the neighborhood, but I love looking and feeling the fabric and knowing who it belonged to.

Rhubarb - My Newest Crop

I have been watching my rhubarb plant push it's shoots out of the ground since March. This plant has alot of sentimental meaning to me. My mother got a rhubarb start from a friend in Preston, Idaho in the early 1970s. When she moved to Utah in 1974, she took a start of it with her. Then she gave me a start in the 1980s when I had my own garden. When I moved in 2006 I took a start from my plant and today it thrives. I once had a friend ask me what soil conditions rhubarb would grow best. I told her, "Any."

At this date I have already made a new, bright scarlet batch of rhubarb/berry jam and stored it lovingly away in my freezer. If you like rhubarb or don't know if you do or not, try this recipe. It is simple, fast and always turns out.

I love the rhubarb and assorted berry combination and could never go back to just rhubarb and strawberry.

Easy Strawberry-Rhubarb Jam

5 C. rhubarb, finely chopped in food processor *

3 C. sugar

1 sm. pkg. strawberry or any berry-flavored gelatin [The berry fusion is a really good flavor. If you double the batch, you can mix two different gelatin flavors such as strawberry and berry. It always turns out differently.]

Combine the chopped rhubarb and sugar and let stand overnight. [I keep it in the fridge.] Next morning simmer this mixture for 10-15 minutes. Stir in a package of strawberry or any berry flavored gelatin. Pour into jam jars and freeze when jam is cool.

*Optional recipe:  A combination of rhubarb and fresh berries is really good. Be sure the combination of rhubarb and berries always equals 5 cups.