I have a new routine....now when I do my walk about, I carry a coffee can of water.
I am trying to pick off the Japanese Beetles that I see. I know it's a loosing battle but so was the traps.

I did pick another cup of black raspberries that I enjoyed with a little sugar and cream.

Daylilies are starting to bloom. I have lost the names of most but I enjoy them just the same.

I have several that should be moved to new locations because of color clashes. This first is one, Bama Music.


The location on this one is fine....but the grass is too large and you can't really appreciation it.

and this one I actually placed here in the 'Grace' bed because of the burgundy colors on the smoke tree and the barberry.



This is where I put 'Painter's Palette'. It is looking a little droopy but should perk up. I will have to water it pretty often until it takes hold. I thought it could self seed freely here without being a problem. This is the Ash Tree Bed and it is right next to the drive. Also Digger Dog has worked up the soil nicely in front of the plant.



Speaking of Digger Dog, here is what I am doing to defeat him. He has vast areas of the yard that he is free to dig in.....why does he persist in making these huge holes in my flower beds and around the patio area?



It isn't too noticeable,I hope. Note the two large holes he dug overnight right next to the fence.....there are three more to the right out of sight of this shot.


He has already exposed the roots of the boxwoods, dug up a huge clump of white iris and dug at the base of the rose bush. I will fill in around them now.

Cooking

Yesterday I made shortbread cookies for the kids to take with them on vacation.
I just started making this recipe a couple of years ago and it has become a family favorite.

I found it on Allrecipes where is is listed as Scottish Shortbread IV.

2 cups butter
1 cup packed brown sugar
4-1/2 cups flour

That's it.

Directions
1. Preheat oven to 325 °
2. Cream butter and brown sugar. Add 3 to 3-3/4 cups flour and mix well.

Here is the interest part. Now you knead the dough.

3. Sprinkle the remaining flour on board and knead for 5 minutes, Roll out until 1/2 inch thick. Cut into 3x1 inch bars. Prick with a fork. Place on ungreased cookie sheets.
4. Bake at 325° for 20 to 25 minutes.



Tips from the cook: Don't bake in nice shiny new pan! I had trouble getting the light brown color, do use your old, dark cookie sheet.

I use a ruler and my pizza wheel to cut.