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.