It dropped down to freezing for the last two nights here, so I lugged my four pots of tomatoes and several pots of herbs into the shed overnight… and left them during the day because they’re just too heavy for me to move around much. That should be the last of the freezing weather, hopefully!
I put them back out this morning with the cages back on. I am going to take a walk at the lake today as it’s going to be nice and I haven’t been able to walk at all this month. Afterward, I hope to remember to stop by Lowe’s and pick up more thyme plants. Maybe the English thyme will do better here. I might even grab a lemon thyme or two. Thyme, rosemary and basil are my favorite herbs. I use a fair bit of oregano as well, but actually prefer marjoram for most dishes that call for it. I grow both.
I planted two large, identical pots of lettuce greens. One is doing beautifully, and the other keeps dying. No clue why. The little seeds sprout, then are dead in a day or three.
I did make it outside by six thirty this morning to weed whack around the beehives, and I got it all done, yay me! As well as part of the fence line. I let the heavy rye bread bake while I was outside, and kept my phone in my coat pocket with a timer set.
I’m a little ambivalent about this recipe. There was absolutely no kneading, and a 24 hour bulk proof at seventy degrees, doable because I’ve been freezing and that’s what the thermostat is set on. I don’t have high hopes that it will be delicious, but I will find out when I eat lunch! It will have cooled entirely so I can slice it, and I intend to splurge with a glass of wine, smoked salmon, some fresh dill, a tomato, and maybe some capers.