Well, Ted has planted sunflowers a total of three times this year.
That's a record. One which we hope to never repeat.
The first planting went in the ground and we immediately got a torrential rain that washed lots of the seed out of the ground. So, Ted replanted. Then we got zero rain and lots of continued days of over 100 degree weather. The field you see here is what has managed to come up in these kinds of conditions.
The field is very sparse, but there are some sunflowers out there.
Earlier this week, when the weather man said we had a 90% chance of rain,
Ted thought he'd give it one last try. We didn't get a drop of rain!
Today we got a tiny amount of rain. It may or may not sprout the seeds still in the ground, but it will give some help to the flowers that have managed to come up. They are about a foot tall now.
I don't know who first said it, but the hubby loves this quote:
"Timing has a lot to do with the outcome of a rain dance."
I, however, am putting on my dancing shoes...because we need some rain!
This is the sunflower field.
How terribly sad!
Ted planted the field and then we immediately got rain. Lots of rain...all at once.
It rained so hard that it washed most of the seed right out of the ground. A couple of days later, he replanted the entire field.
Since then, we have gotten one rain which amounted to 3/10ths of an inch. We've also had many days of above 100 degree temperatures. (Yesterday was actually 111*!)
The ground is dry, dry, dry.
Normally, sunflowers do quite well in hot dry weather, but they just don't have the subsoil
moisture to even sprout this year. The field is spotty with some 4 inch tall sunflowers here and there. If we get a good rain, the rest of the seeds will germinate, but all we can do is wait...and pray.
Because I feel the need to share chocolate frosting with the world right now;
here is my favorite recipe that I've tweaked to my satisfaction:
(And really, you can't fudge this up!) Har har!
1/4 cup Butter Flavor Crisco (or melt some margarine)
3/4 cup cocoa powder
1 teaspoon vanilla extract
1/3 cup milk
3 1/2 cups confectioners sugar
In a large bowl, beat shortening, cocoa powder, vanilla, and milk with an electric mixer until creamy. Add the powdered sugar in increments until you get the consistency of frosting that you like. (I like mine fudgey, thank you very much.) You can also cut back on the sugar and add more cocoa if you like it more chocolatey and less sweet. This recipe is enough to easily frost 24 cupcakes. Or you can put it on graham crackers. Or you can just eat it right out of the bowl. Whatever trips your trigger. Enjoy!