We have a yink.

The yink we have is pink. No, you didn’t land in a Dr. Seuss story but boy is our rhododendron looking pink now that it’s blooming. I think it’s grown about a foot this year and the bumblebees are just thrilled with it. Unfortunately they are camera shy. I saw them several times while I was working in the yard yesterday but when I came out with the camera they hid. Also pictures is our new eggy  hummingbird feeder. The tufted titmouse had learned to drink from the old one and I couldn’t keep it full for even a single day. The oriole feeder gets fouled pretty quickly with the ants and the wasps hanging all over it so this should stay fresh a bit longer.

Arrows is just flying along because I just can’t put it down. Here’s the second repeat all finished. I estimated I need about 5 repeats before I begin the sleeve steeks but I really need to measure now that I’ve got a couple done and make a newer more accurate guess. The next repeat will be an orange one and you’ll be able to see all the colors that are going to be in the sweater. I suppose it’s time to start looking for clasps.

Something I don’t often do is make a fancy breakfast since it’s our habit to do grocery shopping Saturday mornings and I have knitting Sunday mornings. Since we were all home yesterday morning I made some of these Cinnamon Snails.

Cinnamon Snails

1/2 cup warm water
4 1/2 teaspoons active dry yeast
7 tablespoons butter, divided, at room temperature
2/3 cup milk
2 large eggs
4 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons sugar
1/4 cup cinnamon sugar

Preheat the oven to 400 F.
Combine the warm water and yeast in a large bowl with a pinch of sugar and let stand 5 minutes or until foamy. Warm the milk and 3 tablespoons butter just until bubbles begin to form along the edge. Lightly beat the eggs and combine with the milk mixture. Whisk together 4 cups of the flour, 1 teaspoon salt, 3 tablespoons sugar and add to the yeast mixture in the large bowl. Add the milk mixture and with your hands begin to bring the dough together. Knead the dough in the bowl, adding flour as needed until smooth. Cover tightly with saran wrap and allow to rise until doubled in bulk, about an hour.

Punch the dough down and divide into quarters with a knife. Roll each quarter out into a rectangle about 1/4-inch thick on a lightly floured surface. Spread each quarter with 1 tablespoon softened butter, sprinkle with sugar and roll up lengthwise, sealing edges tightly. Turn this tube vertically and roll up again, forming a snail shape. Place on a baking sheet coated with cornmeal, covered with a floured towel and allow to rise about 30 minutes. Repeat with other 3 quarters. Bake 17 minutes at 400 F.