SWEET LIFE ~ OAKLEAF HYDRANGEA / PEAR NUT BREAD with LEMON MINT BUTTER

"To live is so startling it leaves little time for anything else."

~ Emily Dickinson

~ Early life

~ 'In the now'

~ Tomorrow's joy

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"The Oakleaf hydrangea is a dramatic, white-blooming shrub with four seasons of interest. It blooms best in areas where summers are somewhat hot, but it is winter hardy farther north than the macrophylla (mophead). A tremendous advantage of the Oakleaf is that it can thrive in much dryer locations than its cousins. Mopheads struggle in my sandy soil, but the Oakleaf hydrangeas thrive with very little attention."

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PEAR NUT BREAD with LEMON MINT BUTTER

~ A hint of autumn is in the air ... enjoy this favorite 'fiber' treat while pears are 'sweet' and at their peek.

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2 fresh ripened pears

2 large beaten organic eggs

1 cup bran

1 1/2 cup flour

1/2 cup sugar

1/2 tsp. ginger

1/4 tsp. nutmeg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. soda

1/4 cup soft shortening or sweet butter

1/2 cup chopped toasted nuts (walnuts, pecans, pistachios)

• Preheat oven to 350-degrees.
• Core and finely chop unpeeled pears to measure 1 1/4 cup. Combine beaten eggs and bran. Sift dry ingredients. Add shortening and pear mixture until moist. Add toasted nuts. Turn into greased loaf pan. Let stand 20 minutes.
• Bake for 1 hour, adding 10-15 minutes depending on oven. Allow to stand 10 minutes. Serve warm slathered with Lemon Mint Butter.

LEMON MINT BUTTER

Cream 1 cup unsalted butter with 1 tsp. lemon peel and 2 Tbsp. chopped fresh mint leaves.