Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn.
Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.
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20 thoughts on “Weekly Photo Challenge: Launch-2”
Nice job! Hope that you aren’t freezing these days!
Hello, Claudia! No, it’s been quite mild, here, jacket weather for us. These shots were taken in the past. 🙂
How are things in your warm world?
Thanks for stopping by and for commenting! Give “Kanga” a hug from me. 😀
Your pic is awesome, love!! I love the fact that you speak about the scent of your Photo Op! Makes me feel like i’m there. I love frost on most everything! It’s delicate and sparkly. It’s there, then it’s gone. BUT it comes back, often. Love it!!! xoxoox melis
Oh, I love it, too, but we do not get much winter weather down here, and believe it or not, I had never seen hoarfrost before, did not even know what to call it! I could not believe the beauty of the world I was walking through, hence all these photos. 🙂 They are really amazing as a slide show on my laptop!!!
And the scent is always there. You just have to rub on the branch a bit, maybe like you are collecting seeds, and the wonderful aroma spreads everywhere. Love it!
Perilla is also gorgeous in summer, looking like expensive variegated coleus, only very heat tolerant. And fragrant. People eat the leaves in salads, a curious addition of the licorice taste.
Wow! I never would have thought that it would end up looking like coleous. I was wondering if it is edible. Do people use it like anise or licorice root in baking, sauces, etc? I have to say I have been delving into your recipes and canning guidance. It sounds satisfying and a bit challenging. Can I convince you to come for an extended stay in AZ and bring your pressure cooker so I can learn at your side?? [just a BIT co-dependent learning new skills 🙂 ]
Yes. We are still figuring the mileage, here, but I found a pressure canner at a used place that looks quite promising! 🙂 Will keep you “posted” Ha! (Love that worn out phrase, now!)
You have been delving into my posts, btw, I’ve NOTICED! 🙂 and thanks!
I think perilla would work in baking but it loses its beauty when heated, looking more like spinach than anything else. It’s a bit on wild side, taste-wise, too. A quiche with perilla might be wonderful, though, rather Italian in my imagination. Will have to try maybe some scrambled eggs, just to give it a maiden voyage, or something. 🙂
Thanks for the idea!
LOL keeping you posted has such deep meaning now! I am looking for the elusive pressure canner here, too! I would assume that would be better than shipping one—BUT maybe you could carry it on board and fly on over here….the weather is scrumptious this time of year out here —sunny, sunny, sunny ❤
Of course it could happen. I hope that it does! But until God directs I must set my human impatience aside. At least we have this, my friend… and that is more than we had before we found each other and our blogs :-). Let’s see what the upcoming months bring. It is so lovely to hope for it,isn’t it?
I do enjoy this. Yes. And I mostly tease about traveling that huge distance. It is a fun and lovely thought, but wow, would it ever really happen? Not unless God directed, you are right. And until then, we have this, which we did not have before. 😉
i love to imagine us getting the chance to meet face to face—and talking for 24 hours straight about everything. what joy that will be, my identical cousin. 🙂
Debby! You got it! Ha! And I thought I was being too obscure! 😀 Thanks for stopping by and for this comment! Love how things have been going, over at your place! 😉
Home's Cool! 
Nice job! Hope that you aren’t freezing these days!
Hello, Claudia! No, it’s been quite mild, here, jacket weather for us. These shots were taken in the past. 🙂
How are things in your warm world?
Thanks for stopping by and for commenting! Give “Kanga” a hug from me. 😀
Your pic is awesome, love!! I love the fact that you speak about the scent of your Photo Op! Makes me feel like i’m there. I love frost on most everything! It’s delicate and sparkly. It’s there, then it’s gone. BUT it comes back, often. Love it!!! xoxoox melis
Oh, I love it, too, but we do not get much winter weather down here, and believe it or not, I had never seen hoarfrost before, did not even know what to call it! I could not believe the beauty of the world I was walking through, hence all these photos. 🙂 They are really amazing as a slide show on my laptop!!!
And the scent is always there. You just have to rub on the branch a bit, maybe like you are collecting seeds, and the wonderful aroma spreads everywhere. Love it!
ooh i love how the hoarfrost looks on that perilla!!
Ha! Me too! 😀
Perilla is also gorgeous in summer, looking like expensive variegated coleus, only very heat tolerant. And fragrant. People eat the leaves in salads, a curious addition of the licorice taste.
Wow! I never would have thought that it would end up looking like coleous. I was wondering if it is edible. Do people use it like anise or licorice root in baking, sauces, etc? I have to say I have been delving into your recipes and canning guidance. It sounds satisfying and a bit challenging. Can I convince you to come for an extended stay in AZ and bring your pressure cooker so I can learn at your side?? [just a BIT co-dependent learning new skills 🙂 ]
Yes. We are still figuring the mileage, here, but I found a pressure canner at a used place that looks quite promising! 🙂 Will keep you “posted” Ha! (Love that worn out phrase, now!)
You have been delving into my posts, btw, I’ve NOTICED! 🙂 and thanks!
I think perilla would work in baking but it loses its beauty when heated, looking more like spinach than anything else. It’s a bit on wild side, taste-wise, too. A quiche with perilla might be wonderful, though, rather Italian in my imagination. Will have to try maybe some scrambled eggs, just to give it a maiden voyage, or something. 🙂
Thanks for the idea!
LOL keeping you posted has such deep meaning now! I am looking for the elusive pressure canner here, too! I would assume that would be better than shipping one—BUT maybe you could carry it on board and fly on over here….the weather is scrumptious this time of year out here —sunny, sunny, sunny ❤
I probably would not fly. I probably would let my husband drive. 🙂
Do you think it really could happen? I am half scared to think it. 😐
Of course it could happen. I hope that it does! But until God directs I must set my human impatience aside. At least we have this, my friend… and that is more than we had before we found each other and our blogs :-). Let’s see what the upcoming months bring. It is so lovely to hope for it,isn’t it?
I do enjoy this. Yes. And I mostly tease about traveling that huge distance. It is a fun and lovely thought, but wow, would it ever really happen? Not unless God directed, you are right. And until then, we have this, which we did not have before. 😉
i love to imagine us getting the chance to meet face to face—and talking for 24 hours straight about everything. what joy that will be, my identical cousin. 🙂
If not here, then maybe in the sweet By and By. 🙂
Great Entry Homes Cool 🙂
Thanks, Jake! I enjoy it, myself! 🙂
nice post.
Thanks so much, Amar!
Somewhere I’ve heard the word hoarfrost but had no idea what it was or looked like. Now I do 🙂 Seeds you’d thrown away, huh? There’s a parable there 😉
Debby! You got it! Ha! And I thought I was being too obscure! 😀 Thanks for stopping by and for this comment! Love how things have been going, over at your place! 😉