It's a strange World we live in,
Full of truths and of some lies,
That may appear quite different
When seen through another's eyes.

A World of great frustration
Or of a lover's sighs.
No matter, what your thought,
We all must now realize,
We are all quite different,
But it should not be a surprise,
That we are all the same
When seen through our God's eyes.

The beauties were dug from a package of Perennial seeds, after they
bloomed. I dug out the root and dredging in hormone powder and potting.
Now I will transfer to a spot in the garden.

Who inspires you?

I'm lucky enough to have quite a few amazing people in my life, not the least of whom is Chelsea Farmer. Her raw honesty and perseverance are a constant motivation to be the best version of myself.

Lady, you're a boss 👏 👏 👏

A golden glow.
A low refrain.
A moonless night,
with no rain.
Away we go
to see the Sunrise,
one day more.
Red this morning.
Not a good sign,
for a storm is coming.
A weather change,
of good or bad,
said with disdain.
These words, senseless,
without reason,
when thinking about
the Winter season.

There is nothing like this, I know
When you watch a grandchild grow.
The memories of raising one's own child
Was a great experience and so
Watching your grandchild become
Who you love like a nursery rhyme,
As you see them grow, over time.

BrickCon is back and bigger than ever! View thousands of models created by adult LEGO® hobbyists from around the nation and around the world! 

Build your own masterpieces with LEGO® parts at the building zone! Purchase current, past and custom LEGO® sets and parts at the brick bazaar. There is truly something for everyone at this amazing event!  Don't miss it!

When: Saturday and Sunday, October 5th and 6th, 2019 from 10:00 am - 4:00 pm

Address: 301 Mercer St, Seattle, WA 98109

Phone: 206-684-7200

Seattle's largest beer festival is taking over the ICONIC Fremont neighborhood! Welcome to Fremont Oktoberfest!

This event will be hosting 100+ beers & ciders, a giant DJ tower, stein hoisting, axe throwing, sports on the big screens, and SO MUCH MORE. Grab your friends and come see for yourself! 

When: Sunday, September 22nd, 2019 at 12:00 pm

Address: Phinney Ave N and 1st Ave NW and N 35th St and N Canal St, Seattle, WA 98103

Phone: 206-633-0422

A gentle breeze blows across my brow
as I dig holes for fall plantings.
The problem, I have, with
planting European Bluebells,
is the many roots that grow,
beneath the tree. Not big,
just small roots that must be cut.
Instructions are to plant under a tree
and they will multiply.
I'm anxious to see the results
next Spring.

Sometimes when I'm writing,
I would swear, my mind
Has thoughts of it's own.

With pen in hand, I write
The words that pop into
This brain of mine.
Writing fast, scribbling here,
Unable to read the words
As they fly by, as I attempt to
Write. Oh my goodness
There is no period in sight
To end all this rambling
Prose. There. Finally one
Did appear, but what happened
To the commas?
Did they disappear?
I wish I knew, for it would
Make it clear, that my
Writing sense is not here.

 A perfect addition to your brunch table, these savory Mini Ham and Avocado Biscuit
Sliders are quick and easy to make. For even more homemade flavor, make the
biscuits from scratch using a buttermilk-sweet potato mixture. 

Recipe (adapted from Wilton)

2   cups, plus 1 tablespoon, all-purpose flour, divided
1   tablespoon baking powder
1   teaspoon salt
3/4    teaspoon sage
1/4       teaspoon smoked paprika
1/2       cup cold butter, cut into 1/2 inch slices
1          cup buttermilk, divided
1          medium sweet potato, boiled, peeled and mashedspinach leavesdeli ham
1          avocado

Heat oven to 425 F. Prepare baking sheet with parchment paper.

In large bowl, whisk 2 cups flour, baking powder, salt, sage and paprika. With pastry blender, cut in cold butter until mixture resembles coarse crumbs.

In medium bowl, whisk 3/4 cup buttermilk and mashed sweet potato. Stir into flour mixture until dough forms.

Using remaining flour to prepare surface, knead until dough forms. Roll dough to 3/4-inch thickness. Using 2-inch round cutter, cut dough into 18 biscuits. Re-roll and cut out dough until all is used.

Place biscuits on prepared baking sheet. Brush each biscuit with remaining buttermilk.

Bake 11-13 minutes, or until golden brown.

Cool completely.

Split biscuits in half. Top bottom half of biscuit with spinach leaves, deli ham and
an avocado slice. Replace biscuit top and serve immediately.

Find more brunch recipes at Culinary.net.