A Friday night treat!

Strawberry Pizza

12 servings

6 tablespoons butter, softened
1/2 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
for filling
1 package (8 ounces) cream cheese, softened
1/2 cup confectioners' sugar
2 cups sliced fresh strawberries
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. Bake at 350° for 18-22 minutes or until lightly browned. Cool completely. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top. In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

Nutrition Facts: 1 serving (1 slice) equals 238 calories, 10 g fat (6 g saturated fat), 40 mg cholesterol, 177 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Linked to Gooseberry Patch Recipe Roundup 

Sweet Indulgences Sunday 

Cast Party 

Daily Bible Reading 2010

Today's reading -
Judges 17
Psalms 102:18-28
Proverbs 30-31
2 Corinthians 8-9

Daily Bible Reading 2010

Today's reading -
Judges 15-16
Psalms 102:1-17
Proverbs 29
2 Corinthians 6-7

Daily Bible Reading 2010

Today's reading -
Judges 12-14
Psalms 101
Proverbs 28
2 Corinthians 3-5

Daily Bible Reading 2010

Today's reading -
Judges 10-11
Psalms 100
Proverbs 27
2 Corinthians 1-2

Monkey Muffins

Monkey Muffins

12 servings

1 cup flour
3/4 cup quick cooking oats
1/3 cup packed brown sugar
1 tablespoon baking powder
1 cup milk
1/2 cup peanut butter
1/2 cup mashed ripe banana
1 egg, beaten
2 tablespoons vegetable oil or apple sauce
1 teaspoon vanilla extract

1 cup chocolate chips (optional)
for topping

1/4 cup flour
2 tablespoons butter, melted
2 tablespoons packed brown sugar

Preheat oven to 375. Grease 12 muffin cups or line with paper muffin liners. Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full. In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins. Bake in preheated oven for 18 minutes, until golden brown. Serve warm and enjoy!


Nutritional Information Per Serving Calories: 226, Total Fat: 11g, Cholesterol: 25mg, Sodium: 147mg, Total Carbs: 27g, Dietary Fiber: 1.7g, Protein: 6.2g (made using oil and no chocolate chips)

Daily Bible Reading 2010

Today's reading -
Judges 9
Psalms 99
Proverbs 26
1 Corinthians 16

Menu Planning

Supper Menus
April 26th-May 1st

Monday
soft tacos, spanish rice, refried beans, tortilla chips, guacamole, pico di gallo
Tuesday
breakfast for supper - pepper bacon, hash brown casserole, biscuits and gravy, fresh fruit, milk, juice, and coffee
Wednesday
spaghetti, ceasar salad, garlic bread
Thursday
mexican lasagna
Friday
take out pepperoni rolls, olive garden salad, strawberry pizza
Saturday
out for supper

Daily Bible Reading 2010

Today's reading -
Judges 7-8
Psalms 98
Proverbs 25
1 Corinthians 15

Daily Bible Reading 2010

Today's reading -
Judges 5-6
Psalms 97
Proverbs 24
1 Corinthians 13-14

Pizza Hoagies

Pizza Hoagies

8 servings

1 pound ground beef*
1/2 cup chopped onion

1/2 cup chopped green bell pepper
1 can (15 ounces) pizza sauce
1/4 cup chopped ripe olives
2 teaspoons dried basil
1 teaspoon dried oregano
8 French rolls
2 cups (8 ounces) shredded part-skim mozzarella cheese

In a skillet, cook beef over medium heat until meat is no longer pink; drain. Meanwhile, cooke onion and bell pepper in oil until tender. Combine meat, onion and peppers. Stir in pizza sauce, olives, basil and oregano. Cook for 10 minutes or until heated through. Cut 1/4 in. off the top of each roll; set aside. Carefully hollow out bottom of roll, leaving a 1/4-in. shell (discard removed bread or save for another use). Sprinkle 2 tablespoons cheese inside each shell. Fill each with about 1/2 cup meat mixture. Sprinkle with remaining cheese, gently pressing down to flatten. Replace bread tops. Individually wrap four sandwiches tightly in foil; freeze for up to 3 months. Place remaining sandwiches on a baking sheet. Bake at 375° for 15 minutes or until heated through. To use frozen: Place foil wrapped sandwiches on baking sheets. Bake at 375° for 60-70 minutes or until heated through.

Nutrition Facts: 1 serving (1 each) equals 611 calories, 21 g fat (8 g saturated fat), 59 mg cholesterol, 1,144 mg sodium, 73 g carbohydrate, 5 g fiber, 29 g protein.

*I think these would be really good using italian sausage in place of the ground beef!

Daily Bible Reading 2010

Today's reading -
Judges 3-4
Psalms 96
Proverbs 23
1 Corinthians 11-12

Tortellini Spinach Bake

Tortellini Spinach Bake

12 servings (I halved the recipe.)

2 packages (10 ounces each) frozen cheese tortellini
1 pound sliced fresh mushrooms*
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup butter, divided
1 can (12 ounces) evaporated milk
1 block (8 ounces) brick cheese, cubed**
3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute the mushrooms, garlic powder, onion powder and pepper in 1/4 cup butter until mushrooms are tender. Remove and keep warm. In the same skillet, combine milk and remaining butter. Bring to a gentle boil; stir in brick cheese. Cook and stir until smooth. Drain tortellini; place in a large bowl. Stir in the mushroom mixture and spinach. Add cheese sauce and toss to coat. Transfer to a greased 3-qt. baking dish; sprinkle with mozzarella cheese. Cover and bake at 350° for 15 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted. Enjoy!

*I substituted chopped onion since my family doesn't care for mushrooms.

**I couldn't find "brick cheese" and the deli 'cheese expert' at the grocery didn't know what I was referring to. I came home and looked up what a good substitute would be. Suggestions were havarti, mild cheddar, or monterrey jack cheese. I used monterrey jack. Also, I shredded the cheese instead of cutting it into cubes because it melts faster that way.

Mr. H. and my son ate this like it was going out of style! All full of spinach and everything... ;-)

Daily Bible Reading 2010

Today's reading -
Judges 1-2
Psalms 95
Proverbs 22
1 Corinthians 9-10

Italian Beef Sandwiches

Italian Beef Sandwiches
4 servings

2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons oil
16 slices deli roast beef
1/2 cup beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

In a skillet, saute garlic and pepper flakes in oil until garlic browns. Add the broth and seasonings; stir. Add the roast beef slices and heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese, serve additional broth to be added at the table and enjoy!

Oh, these were a HUGE hit with the entire family. Which thrilled me, since they couldn't be any easier to whip up. I will definitely have these on heavy rotation!

Nutrition Facts: 1 serving (1 each) equals 440 calories, 20 g fat (9 g saturated fat), 39 mg cholesterol, 1,261 mg sodium, 39 g carbohydrate, 2 g fiber, 25 g protein

Linked to Gooseberry Patch Recipe Roundup, Jam Hands Recipe Roundup August.

New Find

One good thing about counting calories (well, besides loosing weight!) is how you become very conscience of not wasting any. When you are limiting the number of calories you consume each day, you very quickly realize how important it is to make every bite count for nutrition and taste! I've found that you really enjoy your food even more and you are so much more purposeful about meals and cooking. It's fun! You also tend to seek out new foods to keep things interesting. Foods that are healthful, tasty and satisfying.

My newest love is this Lipton Bavarian Wild Berry tea.

At 0 calories it's a super mid-afternoon taste treat to look forward to! Very refreshing and yummy!

Just right to sip while looking through my chicken books! ;-)

Update - I tried Island Mango and Peach this afternoon! Yum! I think I need to try all the different flavors!

Daily Bible Reading 2010

Today's reading -
Joshua 23-24
Psalms 94:12-23
Proverbs 21
1 Corinthians 7-8

Crock Pot Enchiladas

Crock Pot Enchiladas
8 servings

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas

1 can (15 ounces) red enchilada sauce

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to "heat up" their supper - it's ready when they are ! :-) Mr. H. loved it!  And the leftovers the next day?? SO good!

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Daily Bible Reading 2010

Today's reading -
Joshua 21-22
Psalms 94:1-11
Proverbs 20
1 Corinthians 5-6

Our sweet little neighborhood bunny!

We see him all the time!

"He who gets wisdom loves his own soul;

he who cherishes understanding prospers."

Proverbs 19:8 NIV

Read this in two different places this morning.

Thought I should probably take note!

Menu Planning

Supper Menus
April 19th-24th

Monday
rotisserie chicken, fresh green beans, new potatoes, lettuce and tomato salad, dinner rolls
Tuesday
crock pot enchilads, tortilla chips and salsa
Wednesday
italian beef sandwiches, french fries
Thursday
tortellini spinach bake, no knead rustic bread
Friday
pizza hoagies, lettuce and tomato salad, tiramisu parfaits
Saturday
out for supper

Springtime Flowers at the Ranch

~photo credit to Mr. H.~

I didn't get to go along on the trip to the ranch Saturday,

so Mr. H. took some pictures of the flowers

to share with me when he returned. :-)

The Adventures of the Wilderness Family

"I am an optimist.

It does not seem too much use being anything else."

~Winston Churchill

illustration courtsey of www.allposters.com

"Spring Blossoms" by Jon McNaughton

Sunday Songs

~Count Your Blessings~

When upon life’s billows you are tempest tossed,
When you are discouraged, thinking all is lost,
Count your many blessings, name them one by one,
And it will surprise you what the Lord hath done.

Refrain
Count your blessings, name them one by one,
Count your blessings, see what God hath done!
Count your blessings, name them one by one,
And it will surprise you what the Lord hath done.

Are you ever burdened with a load of care?
Does the cross seem heavy you are called to bear?
Count your many blessings, every doubt will fly,
And you will keep singing as the days go by.

Refrain

When you look at others with their lands and gold,
Think that Christ has promised you His wealth untold;
Count your many blessings. Wealth can never buy
Your reward in heaven, nor your home on high.

Refrain

So, amid the conflict whether great or small,
Do not be disheartened, God is over all;
Count your many blessings, angels will attend,
Help and comfort give you to your journey’s end.

Refrain

1897
Words by Johnson Oatman Jr.
Music by Edwin O. Excell

Daily Bible Reading 2010

Today's reading -
Joshua 17-18
Psalms 92
Proverbs 18
1 Corintians 1-2

PF Chang's Style Lettuce Wraps

PF Chang’s Style Lettuce Wraps

6 servings

for pouring sauce

1/4 cup sugar

1/2 cup warm water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 teaspoon hot water

1 tablespoon dijon mustard

2 cloves garlic, minced

for chicken stir-fry

2 tablespoons extra virgin olive oil

2 tablespoons sesame oil

2 boneless skinless chicken

breasts, cubed to 1/2″

1 8oz can sliced water chestnuts, minced to the size of corn kernals

1/2 cup mushrooms, minced to the size of corn kernals

1/2 onion, chopped fine

3 cloves garlic, minced fine

6 large leaves of iceberg lettuce

for stir-fry sauce

2 tablespoons soy sauce

2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 cup warm water, then add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about one minute. Add chicken and saute until cooked through, then remove from the pan and cool. Keep oil in the pan, keeping it hot over a low flame.* Prep the stir fry sauce by mixing soy sauce, brown sugar, and rice vinegar in a small bowl. Take pan that you cooked the chicken in and turn it up to medium-high heat. Add another tablespoon of olive oil to the pan, wait one minute, and then add chicken, garlic, onions, water chestnuts, mushrooms, and the stir-fry sauce you prepared earlier. Stir-fry everything until the mushrooms have cooked, about four minutes, and remove to a serving dish. Add mustard/garlic mixture to the pouring sauce, 1/2 a teaspoon at time to taste.

Serve stir-fry with iceberg lettuce wraps, top with pouring sauce and enjoy!

*I skipped this part. I don't have a wok, and I was afraid if I left the oil in the pan too long, I'd burn the house down! As soon as the chicken was done, I just left it in the pan and added the veggies and stir fry sauce and continued cooking.

Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry

4 servings

3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1/2 teaspoon garlic powder
1 pound boneless beef top round steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups fresh or frozen broccoli florets
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

In a large resealable bag, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder; add beef. Seal bag and turn to coat. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until beef is no longer pink; remove and keep warm. Stir-fry broccoli in remaining oil for 4-5 minutes. Return beef to pan. In a small bowl, combine the soy sauce, brown sugar, ginger, remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes or until thickened. Serve with rice and enjoy!

Nutrition Facts: 1 serving (1 cup) equals 292 calories, 11 g fat (2 g saturated fat), 64 mg cholesterol, 1,280 mg sodium, 18 g carbohydrate, 3 g fiber, 31 g protein.

Caramelized Onion and Roasted Red Pepper Pizza

Caramelized Onion and Roasted Red Pepper Pizza
5 servings

1 tablespoon olive oil
2 onions, halved and sliced
1/2 teaspoon salt
1 jar roasted red peppers, drained and coarsely chopped
2 tablespoons balsamic vinegar
5 flat breads
1/3 cup freshly grated parmesan cheese
1/4 cups loosely packed fresh basil leaves, cut in strips

Heat oil in skillet over medium heat. Add onions and salt. Cook, stiring occasionally, for 20 minutes or until onions are very tender and golden brown. Stir in peppers and vinegar. Preheat oven to 400°. Place flatbreads on baking sheet and top with the onion mixture, cheese and basil. Bake 10 minutes. Cut flatbreads into quarters to serve and enjoy!

Daily Bible Reading 2010

Today's reading -
Joshua 15-16
Psalms 91
Proverbs 17
Acts 18

The Easiest Bread Ever!

So Easy Rustic Bread

8 servings

All you need -

3 cups flour

1/4 teaspoon yeast

1 teaspoon salt

1 1/2 cups lukewarm water

Combine flour, yeast and salt in a large bowl. 

Add water and stir until combined.  

Cover with saran wrap and let set on the counter for 12-18 hours. 

(I do this right before I head to bed the night before I plan to have the bread for supper.)

Wet hands and move dough to a lightly floured piece of parchment paper.  

Knead a few times.  

Don't worry about how it looks, 

the messier it looks the more "rustic" it will be! ;-)  

Cover dough with saran wrap.  

Meanwhile preheat the oven to 450°.  

When the oven reaches 450° place pot* with lid on it in the oven for 30 minutes. 

After 30 minutes, carefully remove the preheated pot, take off the lid, 

and, using the edges of the parchment paper, carefully lower the dough into the pot.  

Cook dough in covered pot at 450° for 30 minutes. 

Uncover and cook an additional 15 minutes.  

Remove the pot from the oven and, using the edges of the parchment paper, 

lift the bread out of the pot.  

Cool on wire rack. 

When cool enough to handle, slice, serve warm with butter and enjoy!

*Make sure the pot you use is oven safe. Most cast iron, ceramic, pyrex, stainless steel or enamel pots will work. Be sure to check that the lid you use is oven safe as well! I used my calphalon stock pot and it worked just fine. (The calphalon website said that the pot was oven safe up to 700° and the lid up to 450°.)  I have also used my red enamel pot.  (It's the HEB brand knock-off of the pricey le creuset signature cast iron dutch oven.)

This truly was the easiest bread I've ever made! It has a high water content and makes the texture of the bread different than most yeast breads, but my family really enjoyed the change. It had such a crisp, crunchy crust. I think I will be making it often!

Tiramisu Parfaits

Tiramisu Parfaits

4 servings

2 cups skim milk
1 package instant french vanilla pudding mix
4 ounces fat free cream cheese
1/3 cup leftover morning coffee (at room temperature)

24 Nilla wafers
2 cups fat free whipped topping
24 chocolate chips
1/4 teaspoon baking cocoa

Whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Beat cream cheese until smooth. Add pudding and beat until smooth. Soak each Nilla wafer in coffee for a few seconds. Layer 3 Nilla wafers in the bottom of 4 parfait glasses. Top with half of the pudding mixture, 1 cup of the whipped topping and 3 chocolate chips. Repeat layers. Sprinkle each with a bit of cocoa.

This recipe is based on a recipe from Taste of Home magazine. But, by the time I had finished preparing it - I had made so many changes to the original recipe, I just decided to type it up the way I made it. ;-) It was very yummy for a low fat dessert! Mr. H. had no idea it was low fat and he just loved it. And, both my children scarfed it down, with my daughter commenting about "how rich!" it was. ;-)

Linked to Gooseberry Patch Recipe Roundup Summertime, Gooseberry Patch Recipe Roundup Turn Off the Oven.

Daily Bible Reading 2010

Today's reading -
Joshua 12-14
Psalms 90
Proverbs 16
2 Thessalonians 1-3

Daily Bible Reading 2010

Today's reading -
Joshua 10-11
Psalms 89:38-52
Proverbs 15
1 Thessalonians 4-5

Daily Bible Reading 2010

Today's reading -
Joshua 8-9
Psalms 89:19-37
Proverbs 14
1 Thessalonians 1-3

Daily Bible Reading 2010

Today's reading -
Joshua 6-7
Psalms 89:1-18
Proverbs 13
Acrs 17

Daily Bible Reading 2010

Today's reading -
Joshua 4-5
Psalms 88
Proverbs 12
Philippians 3-4

Menu Planning

Supper Menus
April 12th-17th

Monday
out for supper
Tuesday
leftovers from company lunch - chick-fil-a style chicken salad, pimento cheese spread, deli meats and cheeses, choice of sandwich breads, spiral pasta salad, simple fruit salad, potato chips, pretzels, pickles
Wednesday
The Pioneer Woman's cajun chicken pasta
Thursday
southwest chicken corn salad, taquitos, burritos
Friday
angel hair marinara with italian chicken, no knead rustic bread, tiramisu parfaits
Saturday
lettuce wraps, beef and broccoli stir fry, rice, orange jasmine passionfruit iced tea

Sunday Songs

~Tell Me the Old, Old Story~

Tell me the old, old story of unseen things above,

Of Jesus and His glory, of Jesus and His love.

Tell me the story simply, as to a little child,

For I am weak and weary, and helpless and defiled.

Refrain
Tell me the old, old story, tell me the old, old story,

Tell me the old, old story, of Jesus and His love.

Tell me the story slowly, that I may take it in,

That wonderful redemption, God’s remedy for sin.

Tell me the story often, for I forget so soon;

The early dew of morning has passed away at noon.

Refrain

Tell me the story softly, with earnest tones and grave;

Remember I’m the sinner whom Jesus came to save.

Tell me the story always, if you would really be,

In any time of trouble, a comforter to me.

Refrain

Tell me the same old story when you have cause to fear

That this world’s empty glory is costing me too dear.

Yes, and when that world’s glory is dawning on my soul,

Tell me the old, old story: “Christ Jesus makes thee whole.”

Refrain

1866

Words by Katharine Hankey

Music by W. Howard Doane

Daily Bible Reading 2010

Today's reading -
Joshua 1-3
Psalms 87
Proverbs 11
Philippians 1-2

Daily Bible Reading 2010

Today's reading -
Deuteronomy 33-34
Psalms 86
Proverbs 10
Acts 16

Texas Bluebonnets!

The Blind Side

Daily Bible Reading 2010

Today's reading -
Deuteronomy 31-32
Psalms 85
Proverbs 9
Galatians 5-6

"April hath put a spirit of youth in everything."

~William Shakespeare

illustration courtesy of www.allposters.com

"Spring Barn" by Michael Humpries

Daily Bible Reading 2010

Today's reading -
Deuteronomy 29-30
Psalms 84
Proverbs 8
Galatians 3-4

Daily Bible Reading 2010

Today's reading -
Deuteronomy 28
Psalms 83
Proverbs 7
Galatians 1-2

Tuesday Tips

~Crock Pot Ham~

For the past three years, I've prepared my Easter ham in the crock pot. So easy and so delicious! All you do is buy a fully cooked, bone-in, spiral sliced ham. Put a cup of brown sugar in your crock pot. Place the ham in the crock pot,* flat side down, and rub a little more brown sugar on it. That's it! Cook on low for 6 hours. (You don't need to add any liquid, the ham makes it's own as it cooks.)

This is a perfect way to prepare a ham for a noon meal when you are away from home all morning. It's also great for any holiday meal, when you are preparing more than one main dish and need to save room in the oven!

*You do need to have one of the larger, family-size crock pots in order for the ham to fit.

(The first two years of preparing my ham this way, the hams fit just fine. This year the bone was too big and the crock pot wouldn't seal. I just went ahead and took the ham off of the bone and cooked it in slices. We think the ham might have even been better that way!)

Daily Bible Reading 2010

Today's reading -
Deuteronomy 26-27
Psalms 82
Proverbs 6
Acts 15

Cub Scout Nature Walk

The cubscouts went on a nature walk this week.

To identify plants and trees.

And I got to tag along!

As the sun began to set,
they started to worry that they wouldn't find
the much anticipated sundew plant.





But at the very end of the walk,
they did!

"The carnivorous sundew plant, botanical name Drosera, has about 130 species. All of the species of the sundew plant are beautiful and many look like fireworks, but they are deadly to the insects that fly near to them. One thing that all carnivorous sundew plants have is the gel like substance at the tips of the tentacles that cover the leaves. This gel is a sticky substance that the insects that fly too near the plant get stuck on. The plant can then eat it. The many species of the sundew plant can be found all around the world, on every single continent. This is unusual for a plant because most carnivorous plants are found only in one or two regions of the world because of the different climates that they must live in. The plant is called sundew because of the gel like substance on the tentacles. The gel makes the plants look as if they have morning dew on them all day long, especially when it glistens in the sun."

from www.carnivorousplants.com