We had such a great weekend. We spent some time with friends and also got some quality whittling done on that Rivermont to do list. We started on the yard when we got home on Friday, and Husband actually ended up laying grass seed ’til 10 that night! We discovered some new things in the yard including this beauty which shot up over the summer.

One thing I love about the internet? The free knowledge base for plants and flowers! I have so many friends that know more about these things than I do so anytime I learn something new, I just make a note so hopefully I’ll remember next time. The lovely lady is called an angel’s trumpet and the flower is 11″ long from stem to stern. I’ve never seen such a big flower!

This rose bush is tangled up in the rose of sharon.

We found this model airplane in the china closet, and I’m pretty obsessed with it at the moment. It looks like the dash in the cockpit was hand drawn.

While Husband was laying grass seed, I spent some time preserving tomatoes. You can read about how I peel tomatoes in this post. These frozen fruits will be like treasure come late fall!

Finally, I whipped up some cinnamon almonds, and I thought I’d share the recipe. I always need a little crunch with fruit and yogurt, and these are perfect! Plus, they’re so easy to make.

Cinnamon Almonds

1/2 cup sliced almond
1/2 tsp vegetable oil
1/2 tsp honey
1/8 tsp cinnamon

Toss until all almond slices are covered evenly. Set over to broil and watch like a hawk! These can burn quickly and truly don’t take more than 3-4 minutes.

Try them! They also make a great snack.