Last fall I noticed eight metal scroll-like things lying at the curb by
my neighbors trash.
(they were originally the four sides to a canopy that had seen better days)
I noticed them while walking the dog but didn't haul
them home right away.
I liked them too much to leave them so, without a clue what I would do with them, I went back and lugged them home to the shed where they remained all winter.
I tried using them separately as a kind of trellis but I didn't really need another trellis.
Then I thought to stand them together to form an open screen and use as a backdrop to a sitting area we have along the back edge of our yard.
The posts are open and hollow on the bottom end.
John bought and cut conduit and drove half of it into the ground.
Then we slid each section over the above ground conduit.
It worked perfectly and is very stable!
To keep each section tight at the top, we secured them together with black nylon ties.
I transplanted some tiny Morning Glory plants that have begun springing up elsewhere.
I don't think there is enough sun for the Morning Glories so I might have to root some ivy cuttings if I want foliage growing up my new garden screen.
Linking to Cindy@My Romantic Home for Show & Tell Friday
Our forever go-to recipe when we're in the mood for a
chocolate chip cookie.
I'm a fancy kind of cookie girl.
Not my family.
They want chocolate chip.
Slightly crispy on the outside ~ soft on the inside.
They're fussy about their chocolate chip cookies!
Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Preheat oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.