LONGLEAF STORIES

full circle in the hundred acre wood

Swim and cookout 

Three generations, a furry dog, a sunny day in the middle of May and a pool spelled F-U-N this weekend.

We ate grilled chicken, roasted veggies (potatoes, zucchini and onion) with sage, rosemary and lemon zest, and Greek-style salads topped with Kalamata olives and yummy Feta as we watched the sun set from the second story deck.

Dark enveloped us, and the nightbirds began to sing.

 

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