Well Then...

Birds hate me.

No, really...

It's a proven fact.

First, there were the Robins that started chirping. The chirping started every day, as soon as there was even a hint of light in the sky, and ended never every evening when the sun went down.

It was incessant, and nearly enough to drive me insane!

Now, I normally enjoy birds.

But this was a little much.

5 AM is not a good time for me!

Add to that the latest insult:

We have a cherry tree. A little over a week ago, it was loaded with sweet, juicy, nearly-ripened cherries. We had eaten a few handfuls of cherries and were anxiously awaiting them to be fully ripened.

Saturday evening, things were looking good...

Tree still loaded with fruit.

Monday evening, I walked over to check the fruit trees...

My jaw literally dropped to the ground and I gasped!

The cherry tree was picked clean.

Every. Single. Cherry.

I was so mad!

Those stinkin' birds!!!

I knew we'd lose some cherries to the birds~ but had no clue they would eat every single cherry!!!

I guess I should have been tipped off when I saw the Starling hopping around on the the back lawn with a cherry in his mouth. I'm sure he was taunting me.

I think every bird in the county was perched in our tree, having a sweet little feast. There was quite a variety of birds, which at any other time would have been awesome...

But this time, I was just too mad!

The apricots and peaches are still looking good, but I'm sure the squirrels will probably get to them.

I'm not sure there's even any point to growing my own fruit.

I guess at least the birds won't go hungry.



Eclair Cake

This is a favorite dessert around here.

It's one of those recipes that is super easy, but has a great "Wow" factor.

Makes an elegant dessert for Bridal or Baby Showers or other special events.

My recipe is a combination of 2 similar recipes, one from my recipe guru, Sharla; and one from  Amy.

Eclair Cake

Crust:

1 1/2 cubes margarine or butter

1 1/2 cups flour

1 1/2 cups water

6 large eggs

In a medium saucepan, combine margarine and water and bring to a boil. Remove from heat and mix in flour. Allow mixture to cool in pan for 10 minutes. In a separate bowl, whip 6 eggs until well blended. Pour eggs over mixture in saucepan. Use a hand mixer to combine mixture until it has a smooth consistency and appears glossy. Spread into a greased jelly roll pan (12x17) with a rubber spatula. Bake at 400 degrees for 25-30 minutes. Cool completely. (I make the crust the night before)

Crust will puff up, but flattens as it cools.

Topping:

8 oz. package cream cheese

3 TBS. milk

2 small packages vanilla instant pudding mix

3 cups milk

16 oz carton Cool Whip

Chocolate Syrup

Beat cream cheese and 3 TBS milk until smooth.

Beat vanilla instant pudding mix with 3 cups of milk. When thick, mix with cream cheese mixture.

Fold in Cool Whip.

Spread on cooled crust, leaving a little of the edge showing.

Drizzle with chocolate syrup.

Refrigerate at least 1 hour before serving.

Cut into squares to serve.

Makes about 24 large squares