We have had very warm, sunny days lately, so I decide to get started on "Project: Sunroom".
It's the main entry to the house, and had slowly been collecting spiders due to the very
unprofessional build job by the previous owner.
Nothing was sealed off properly, and white paint was slapped on everything, electrical wires and all.
These are the before pictures, gaps sealed with caulk, trim taped off (the blue lines)
and ready for new paint.

Rain on one of the front windows.
Droplets on leaves and blades of grass.

A small nature walk...a sparrow fledgling, lichen on an elm tree trunk, an old fence post and berry bush blooming, a red maple leaf and water droplets, a plant gone to seed, an old tree trunk.

Raw chocolate truffles, on an antique silver tea tray with an antique silver tea service.
From front to back on the last picture, the truffles are: mint chocolate, lemon basil with a raspberry drizzle, orange honey with a dried papaya garnish, maple spice with cacao nibs.
They were all delicious, but the mint chocolate and lemon basil were the winners.

The peony bushes scattered around our yard have been blooming in full force.

There are various size glass bowls, vases and jars scattered around the house,

filled with the large, fresh blossoms, and a few opening buds.

The musty, spicy smell of the blossoms carried throughout the house by the breeze coming through the open windows is heavenly.

The joys of the outdoors

Coconut Carrot Macaroons
Recipe by myself, S.W.
Ingredients:
3 medium unpeeled organic carrots (1 1/2 cups worth)
3 cups unsweetened fine shred organic coconut (Let's Do Organic)
1/3 cup unsulfered, apple juice sweetened dried cranberries
1 cup coconut flour blend (Mama's Coconut Blend)
1 cup raw coconut nectar (Coconut Secret)
1/2 cup organic coconut oil (I use Mercola, but Tropical Traditions is good too)
1/2 cup organic butter substitute or pastured butter (Earth Balance, soy free)
Oven pre-heated to 350 deg.
Makes approximately 15 macaroons
1. Very finely mince or shred carrots (I use my Vitamix to mince them)
2. Add shredded coconut, mix well
3. Add flour & cranberries, mix well
4. Melt coconut oil & butter substitute on very low heat (I heat the pan, remove it from burner, put in oils and let them melt), and pour into dry mixture, along with coconut nectar. Mix very well.
5. Shape macaroons. I used a handheld lemon juicer, as it was the only thing I had that made them the right size and shape, but anything that makes a golf ball sized mound works.
6. Place on an un-greased, no-stick cookie sheet, about 1 1/2" apart. Bake for 15-18min, until golden. Watch them closely, as they burn quickly.
7. Cool completely on pan. Enjoy!!