I am considering

taking some time off from blogging. I'm looking at a few busy weeks here getting ready for the Back 40 Festival (where I'll have a booth featuring my photography), trying to get my business name solidified, trying to pick up a few photography jobs for the summer, and then all the usual business of gardening, doing dishes, etc. I would still occasionally post pictures, I think. I haven't decided how long this hiatus might last, or when it might begin exactly, but I'll let you know.

this is not a perfect splice, but you get the picture right?

Today is a holiday here in Canada so Derek and his Dad are out working on our very own fence! It's exciting to watch it coming up. I can hardly wait for the privacy and stress-relief it will be to have my son contained! It's raining lots this long weekend, and that's slowed us down a bit, but with a few evenings and another Saturday of work we should be able to polish it off.
This weekend was also Derek and my 6th anniversary. I picked this bouquet from our yard and put it in one of the champagne flutes from our wedding (which we never actually drank out of! but they're still special, and lovely -thanks to my sister Sarah for thinking of details like this).

It was also a weekend filled with bread-making success. I got a book from the library called "200 Fast and Easy Artisan Breads" and I am really truly thrilled with the results. The boys ate fresh bread and jam for coffee break this morning! What a treat. You use the same easy recipe (easy! easy!) and you can make several different breads using just a little different baking technique. They have quite a long list of tools you need, but I've been having luck with improvisational tools. And the really wonderful thing is that you can make this dough, let it rise once, then keep it in the fridge for up to nine days! I have only tried it in the fridge for two days, but I'm thinking this bread will be in the fridge almost all the time from now on. All you have to do is take it out, shape it, let it rise for 40 minutes, then bake it for half an hour. It's so simple that we will be having fresh bread a LOT more often.