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| The milkweed flowers are rather pretty, I think. |
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| Lots of insects are attracted by the bright colors and tasty pollen. |
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| Seed pods form along the plant stalks. |
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| The seed pods dry, break open, and send the seeds drifting in the wind like dandelion fluff. |
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| We've saved some seeds to plant to keep the monarchs returning next year. |
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| The monarch caterpillars are voracious eaters, and they eat nothing but milkweed. |
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| It's fascinating to watch them grow from little ones about the size of a fingernail paring... to BIG guys. |
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| As they grow, they shed their skin and emerge fatter... and ready to eat lots more! |
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| We noticed this caterpillar constructing the chrysalis from which the butterfly will emerge. |
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| They strip off their skin and seal up the chrysalis until the butterfly emerges. |
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| Unfortunately we didn't get to see a butterfly emerge, but here's what they leave behind. |
One thing I've enjoyed in my 60's is learning to make bread. I finally gave away our electronic bread machine because working with the dough and learning when the consistency is right and waiting for the rising and smelling it bake - all of this is so satisfying. So I thought I'd share the process with you and show you how to make homemade hamburger buns.
Place the following ingredients in a large mixing bowl and whisk them together:
Let them stand until the mixture is foamy, about 10-15 minutes.
Whisk the following ingredients into the yeast mixture:
Fit a dough hook onto the mixer and knead on low speed until the dough is soft and slightly sticky, 5-6 minutes. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a bit more flour.
Transfer the dough onto a floured work surface. Dough should be elastic and a bit tacky without sticking to your hand. Form the dough into a smooth, round shape, gently tucking loose ends beneath. Wipe the inside surface of a large bowl lightly with oil and place the dough in the bowl, turning it to ensure all sides are lightly oiled. Cover the bowl with plastic wrap, place it in a warm dry spot, and let rise until doubled, approximately 2 hours.
Transfer dough to a floured work surface and pat to flatten bubbles.. Form into a slightly rounded rectangle about 5 x 10 inches and about 1/2 inch thick. Dust dough lightly with flour as needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. (Note: I delibeLinerately made a few smaller than the others because we have different sized appetites in our home!)
Line a baking sheet with a silicone mat or parchment paper and place the dough rounds on it. Flatten them into flat discs about 1/2 inch thick and space them 1/2 inch apart. Dust them lightly with flour and drape them lightly with plastic wrap. Allow them to rise until doubled, about 1 hour. Preheat the oven to 375 degrees Fahrenheit while they rise.
Whisk together 1 tablespoon of milk with an egg and paint the rolls with the egg wash. Top with seeds if desired. (I used everything bagel seasoning for this batch.)
Place the rolls in the oven for 15-17 minutes or until nicely browned.. Let them cool before slicing or serving.
