It seems so peaceful! Pretty much the definition of bucolic right there. Are they a little bit noisy? At least they don't wear big bells like in Switzerland do they? Love every single one of your posts.
Such a keen observation and question, Jill! They can be a bid brooding and noisy, but not disturbing at all. And no bells! That would be something else!
*Anna, about the pumpkin seeds. I found out after posting that, - pumpkin seed shells are rather tough and they ended up too much to chew. But with butternut squash and spaghetti squash, I try to rinse the seeds from the pulp as much as possible, then put them on a baking sheet with a bit of salt, maybe. The oven is on a lowish temp for eight to fifteen minutes. I eat them, shells and all. They are quite crunchy, but I don't mind. I thought I could do that with the pumpkin seeds, but they ended up too tough. here: http://allrecipes.com/recipe/roasted-winter-squash-seeds/ (this lady says pumpkin seeds are okay toasted, so maybe it was the variety I had.) Try it!
This might be my favorite picture you've posted yet. I grew up on a dairy farm, so cows will always have a special place in my heart. And that setting! Wow.
Such beauty!
ReplyDeleteIsn't simplicity beautiful?!
DeleteIt seems so peaceful! Pretty much the definition of bucolic right there. Are they a little bit noisy? At least they don't wear big bells like in Switzerland do they? Love every single one of your posts.
ReplyDeleteSuch a keen observation and question, Jill! They can be a bid brooding and noisy, but not disturbing at all. And no bells! That would be something else!
DeleteVery rural. Very pretty!
ReplyDelete*Anna, about the pumpkin seeds. I found out after posting that, - pumpkin seed shells are rather tough and they ended up too much to chew. But with butternut squash and spaghetti squash, I try to rinse the seeds from the pulp as much as possible, then put them on a baking sheet with a bit of salt, maybe. The oven is on a lowish temp for eight to fifteen minutes. I eat them, shells and all. They are quite crunchy, but I don't mind. I thought I could do that with the pumpkin seeds, but they ended up too tough. here: http://allrecipes.com/recipe/roasted-winter-squash-seeds/ (this lady says pumpkin seeds are okay toasted, so maybe it was the variety I had.) Try it!
ReplyDeleteGood thoughts, Lisa. We love to roast pumpkin seeds (the kind we had in the US Northwest were great), but I'm happy to hear about this method!
DeleteThat's an amazing picture! So serene!
ReplyDeleteThis might be my favorite picture you've posted yet. I grew up on a dairy farm, so cows will always have a special place in my heart. And that setting! Wow.
ReplyDeleteYou did? How fun! You would love Normandie, then. It's dairy country, to be sure!
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