I’m so happy that you are here! Can I get you a coffee? Or perhaps some tea? I’d say that my week is very good. Work was busy and fun Monday-Wednesday. This week I had school Thursday and Friday, and an important presentation that went well. Speaking of school, I am going to have to do some writing this weekend, on my last assignment before the end of the semester. After this writing assignment I’ve finished the first 30 credits at the Special Needs Educator Programme, a 90-credit advanced-level professional degree in Sweden, designed for certified teachers to become special needs educators. It is very interesting, and since I work while going to school I can use the new knowledge right away.

I’ve been up to my allotment a couple times this week, the flower photos in this post are from today’s visit. The photo above is my favourite.

I love the vivid colours!

The rhubarb (below) is ready to harvest. The harvest season can go on forever as long as one cut the flower stalks, when they start to appear.

I am planning on making rhubarb lemonade this weekend.

How is your week? Please tell me in a comment! Thank you Natalie for hosting the weekend coffee share!

Maria

24 responses to “Weekend Coffee Share – May”

  1. Thanks for the cup of tea, and congratulations on getting 1/3 of the way through your course! My mother was a special needs educator here in Canada! I would love a recipe for your rhubarb lemonade…

    Liked by 2 people

    1. Thank you for the visit!

      This is my recipe for the Rhubarb Lemonade:

      1,5kg rhubarb

      2 lemons

      1.5 liter cold water

      15 g citric acid

      1 liter granulated sugar

      Rinse and wash the rhubarb and lemons, and cut them into small pieces.

      Mix rhubarb, lemon, water and citric acid in a big bowl. Cover the bowl with a lid or food wrap. Keep in the fridge for two days, stir a couple times a day.

      Strain the lemonade through a straining cloth. Add the sugar and stir until it is completely dissolved.

      Pour the lemonade into clean glass bottles. Keep the bottles in the fridge for 2-3 weeks. Or freeze the lemonade in smaller plastic bottles, for longer shelf life. Dilute the lemonade to your taste when it is time to enjoy your refreshing beverage. I use 1 part lemonade and 3 parts water. Enjoy!

      Liked by 3 people

      1. Wonderful, thank you – I will try the recipe this weekend. My mormor used to make this but I never could find a recipe!

        Liked by 1 person

        1. My pleasure! I hope you like it. I also have rhubarb lemonade in many childhood memories :) I re-purpose the rhubarb after straining the lemonade (I hate wasting..,) and use it to make rhubarb marmalade, it’s a jam commonly used as a spread for sandwhiches or biscuits. I just add some sugar and boil everything for around ten minutes.

          Liked by 1 person

          1. I made it – it’s wonderful, and the jam you recommended making from the leftover pulp was also delicious!! Thanks for the tip!

            Liked by 1 person

            1. I am so happy to hear that!! Awesome :)

              Liked by 1 person

  2. Very beautiful photos, and congrats on your achievement, Maria! 👍🏻😎☺️

    Liked by 1 person

    1. Thank you John!

      Liked by 1 person

      1. You’re welcome!

        Liked by 1 person

  3. Beautiful flowers! And what a wonderful accomplishment. Must admit I have never heard of rhubarb lemonade. Cheers!

    Liked by 1 person

    1. Thank you so much! If you have rhubarb you should try it :) Undiluted it is great as a syrup on ice-cream, a real treat.

      Liked by 1 person

  4. Good going on your studies!
    The garden is looking great – so much colour.
    We’re in BC, lakeside, and finally enjoying warmer camping temperatures!
    Enjoy your weekend!

    Liked by 1 person

    1. Thank you so much! Camping sounds like a lot of fun!!! That is something I enjoy very much, but don’t get to do so often now since my daughter currently isn’t a big fan of camping…it was easier when she was younger. Have an amazing weekend!

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  5. Congrats on your achievements at school, Maria. Beautiful tulips and hyacinths. Your rhubarb looks healthy. Thank you for your weekend coffee share.

    Liked by 1 person

    1. Thank you so much!

      Like

  6. Thanks for the tea and good luck with your assessment. I love rhubarb too.

    Liked by 1 person

  7. Stopping in from Weekend Coffee Share.

    The flowers in your garden are lovely, such wonderful colours.

    Good luck with your homework assignment this weekend, Happy Saturday, Maria.

    Liked by 1 person

    1. Thank you so much! Have a great rest of your weekend!

      Liked by 1 person

  8. Your garden is blooming in such beautiful colors, it’s really lovely to see! Thank you for sharing your rhubarb lemonade recipe, I’ve never heard of it before and it sounds lovely! Congratulations on completing 1/3 of your requirements!

    Liked by 1 person

    1. Thank you Melissa! Do you have rhubarbs? If so, you should try it :) It is delicious! Have a great rest of your weekend!

      Like

  9. I hope you will share your recipe for rhubarb lemonade with me. It sounds very tasty!

    Liked by 1 person

    1. This is my recipe for the Rhubarb Lemonade:

      1,5kg rhubarb

      2 lemons

      1.5 liter cold water

      15 g citric acid

      1 liter granulated sugar

      Rinse and wash the rhubarb and lemons, and cut them into small pieces.

      Mix rhubarb, lemon, water and citric acid in a big bowl. Cover the bowl with a lid or food wrap. Keep in the fridge for two days, stir a couple times a day.

      Strain the lemonade through a straining cloth. Add the sugar and stir until it is completely dissolved.

      Pour the lemonade into clean glass bottles. Keep the bottles in the fridge for 2-3 weeks. Or freeze the lemonade in smaller plastic bottles, for longer shelf life. Dilute the lemonade to your taste when it is time to enjoy your refreshing beverage. I use 1 part lemonade and 3 parts water. Enjoy!

      Like

  10. I love the vivid colours too!

    Like

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