Spring sprang sprung already

The unseasonable weather has accelerated everything. The daffodils came and have nearly gone in just a week or so. Normally they stretch out for nearly a month since we have planted early and late blooming varieties. Maples blossomed and are already forming their seeds. The oaks are starting to leaf out, something they rarely do before mid to late April. Hickories remain stubborn, however. Rhubarb is coming up. Bluebirds are here, as are the robins, grackles, red wings, and flickers. The bleeding hearts, which only emerged from the ground a week ago, are already forming blossoms and showing color. Iris are four inches tall already.Tomorrow night we expect a cold front with lows in the 30s, but no frost. Slugs are eating the new green shoots, and we've even seen an occasional early butterfly. Now that's early.

Gary is making a new soup from a butternut squash. It's been in the slow cooker for hours and smells delicious. He also made an Irish brown bread from a recipe in the newspaper. Supposedly the "genuine" Irish soda bread, it has honey, whole wheat, and no yeast. I tasted a tiny bit and it's rather like graham crackers but with a bready texture. We have some brats made from chicken and apples and I guess he plans to grill them to go with all this.

I hear a blender, soup is being puréed now I guess. I'd have cut it up fine and left it chunky, but I'm not the cook today.

Off to help with the rest of the preparations.