I just dropped Emma off for a week of 4-H camp. The house feels remarkably empty without her. And my chore load has suddenly tripled because of all the daily work she does caring for the animals. She's a good little farm girl. And now I'll be picking up the slack while she's away.
The ease with which she kisses my cheek, waves goodbye and melts into a crowd of campers is a bit overwhelming for her mama as she drives away. She's a brave one. I am proud.
The other girls are standing beside me as I type this, anxious for a trip to the craft store where we'll be stocking up on art supplies for a week of prep for county fair entries. This is so unlike me to be organized so soon.
But the real reason I am here is to tell you that if you are swimming in cucumbers, as I am, then you must must must make this recipe for refrigerator dills.
The recipe could not be simpler. And in 24 hours the pickles come out crisp and fresh--with the perfect balance of garlic and dill.
Alright, my friends. The weather has broken here in the mid-atlantic, and I am looking forward to a week of refreshing weather and finally some productive energy.