Three Things Thursday is a  weekly tribute to being grateful for the good things in life. This tradition was  started by Emily of Nerd in the Brain and is currently hosted by Natalie of There She Goes.

This week I have a rather odd assortment of good things to be thankful for. But truly, I am grateful for all three, which in ways great and small, make my life better.

First, National Public Radio or NPR, as it’s known. Truly, I don’t know what I would do without this wonderful broadcast service. From Morning Edition to On Point to All Things Considered (and lots in between!), NPR is my lifeline to the broader world. This morning, as I did quiet tasks, I listened to Former FBI Director James Comey  testify before the Senate Intelligence Committee. Comey spoke about Trump and the Russia Investigation and why he was fired by Trump. Comey even called Trump a liar. Whatever your political affiliation, this was one historic day, and I was grateful to be there with NPR.

Second, York Hospital, where I recently had my yearly mammogram. Here is the logo that states their mission, and this hospital isn’t just paying lip service to the notion of Loving Kindness.

From the moment I walked into York Hospital, there was a feeling of calm and tranquility, no small feat for a hospital. The staff is incredible, warm and caring. Best of all, I got the results of my mammogram before I left. They don’t let you fret about the results, which is a huge kindness. I have a friend who has had surgery at York Hospital, and she had glowing things to say about her overnight stay. (They even offered her a lobster roll for supper.) Never, ever, have I encountered a hospital like this.  It is a gem.  And here’s a big, big bonus: Seven years of being cancer free!

Third, and this is really another nod to my wee herb garden, scrambled eggs with herb and cheese. This oh-so-simple dish elevates humble scrambled eggs to a dish eagerly anticipated for supper. For Clif and me, I use five eggs beaten with five tablespoons of milk. I melt butter in my cast-iron skillet, and when the butter is melted I pour in the egg mixture. I sprinkle about three tablespoons of fresh, chopped herbs over the eggs as well as some salt and pepper. I stir it slightly, let it set as it cooks, and stir it some more, all the while keeping the heat high enough so the eggs cook but low enough so that the bottom doesn’t get too brown. When the eggs are solid but still a little shiny, I sprinkle about 3/4 cup of shredded cheese on top, turn the heat to low, and cover. In a minute or two, the cheese is melted. Add whole-grain toast and a side of apple sauce, and you have yourself a pretty good meal.

Three Things Thursday is a  weekly tribute to being grateful for the good things in life. This tradition was  started by Emily of Nerd in the Brain and is currently hosted by Natalie of There She Goes. 

First and foremost, a big thank you to Jan of the wonderfully creative blog The Snail of Happiness. Not only does her blog inspire me, but in her current Three Things Thursday, Jan expressed gratitude for receiving  in the mail—ta-dah!—Maya and the Book of Everything.  Jan, thanks so very much for the shout-out!

Second, raindrops on flowers. Roses aren’t the only flowers enhanced by raindrops.

Note to readers: From now through September, flowers will most likely figure in my Three Things Thursday posts. As I’ve mentioned previously, I am a fool for flowers.

Third, my wee herb garden. It is small but mighty, and oh, how it produces. Sage, oregano, mint, and thyme have wintered over and are now growing in abundance. What to do, what to do?

Well, I made a macaroni herb salad, a simple dish that can be adapted to whatever you have kicking around  your refrigerator or freezer. I cooked two cups of macaroni, mixed in a liberal amount of olive oil, three tablespoons of mixed chopped herbs (next time I will use more), salt, pepper, and many squeezes of half a lemon. Then came cubed chicken, crumbled feta, and chopped tomatoes. I also used a clove of roasted garlic. Next time I will skip the garlic as it tends to overpower the delicate taste of the herbs, lemon juice, and olive oil. What else could you add? Sliced red peppers, olives, carrots, celery, any kind of green. Chickpeas. Roasted walnuts. The list is long.

Stay tuned for more recipes using herbs.

So much to be grateful for.

Oh, the lovely month of May! Even when the day is cloudy, the landscape is positively aglow with new green, bright yellow, and the froth of flowering trees. In May, it is not too hard to find three things to be grateful for in my Three Things Thursday Post.

At the risk of being redundant, this week all my gratitude will be lavished on flowers. Full disclosure: I am a fool for flowers, and this might happen again in another Three Things Thursday post.

First, the Solomon’s seal I bought at Fernwood Nursery in Montville. How dainty yet mysterious the flowers are. Long may this plant  thrive!

Second, the brilliant purple of this iris. Jason, of Garden in a City, has his tulips. I have my irises. They are my favorite flower, bar none.

Third, begonias.  While I can’t honestly say they are one of my favorites, begonias are one of the few annuals that thrive at the little house in the big woods. From May through October, begonias bring a welcome splash of color to all the lovely green we have here. And for that I am very grateful.

And, for an added bonus, there is a fourth flower. A weed actually. But how bright and yellow it is. And a closer look reveals the various shapes and twists of the flower..

So there! Four things for Thursday.

Readers, may you find many things to be grateful for.